Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of.
Antioxidants (Basel). 2021 Jun 8 ;10(6). Epub 2021 Jun 8. PMID: 34201067
Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the protective effects of CY3D5G derivative from red cabbage juice (RCJ) on oxidative stress and lifespan in cells and, green cabbage juice (GCJ) was used as control. RCJ rather than GCJ significantly improved cell viability and decreased lactate dehydrogenase release in HO-induced caco-2 cells. RCJ significantly increased survival during oxidative and heat stress and mean lifespan inby 171.63% and 31.64%, and 28.16%, respectively, while GCJ treatment showed no significant effects (<0.05). These results might be attributed to significantly (<0.05) higher contents of total phenolics, ascorbic acid, glucosinolates, and anthocyanins in RCJ compared to those in GCJ. Additionally, both of them decreased autofluorescence and reproductive capacity, increased body length, but did not alter the intracellular ROS level. Prolonged lifespan by RCJ might require heat-shock transcription factor pathway, sirtuin signaling, and calmodulin kinase II pathway, independent of insulin/insulin-like growth factor-1 signaling pathway. RCJ showed promising antioxidant properties in caco-2 cells and, which provided more information on the health benefits of cabbage.