الفهرس 
Title : Evaluation of the bioactive compounds of fresh and processed broccoli and cauliflower as hypoglycemic agents
AbstractOnly 14 pages are availabe for public view
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Abstract
The objective of this study was to investigate the effect of different cooking methods (boiling, blanching and steaming) on the total phenols, antioxidant activity, Ascorbic acid and sulforaphane content of broccoli and cauliflower. Cooking by steaming had the least reductive effect on the bioactive compounds followed by blanching and boiling methods. The effect of pure sulforaphane, fresh and steamed broccoli or cauliflower extracts were evaluated in alloxan induced diabetic rats as hypoglycemic and hypocholesterolemic agents. Fresh broccoli and steamed broccoli extracts were used in the concentration of 0.175 and 0.525 mg/kg bw of rat/day for G5, G6,G7 and G8 of rats. Moreover, fresh and steamed cauliflower extracts were used in the concentration of 4.05, 8.11 and 24.3 mg/kg bw of rat/day for G9, G10,G11,G12,G13 and G14 of rats. Pure sulforaphane was used in the concentration of 0.3 mg/kg bw of rat/day as G4 of rats. The lowest value of serum glucose, serum albumin and malondialdehyde was with the group G4 of rats those administrated pure sulforaphane. However, the highest value of glutathione peroxidase was also noticed in G4 that recorded 68.98 U/ml. Levels of serum cholesterol, LDL and triglycerides for the ”G12” ”group of rats administrated 4.05 mg/kg bw of rat/day steamed cauliflower extract ”were significantly low compared with the groups of rats (G5,G6,G9,G10 and G11) those had fresh broccoli or cauliflower extracts. The HDL level in groups G4, G6 and G11 were significantly higher than the G2”diabetic rats”. The results showed that boiling, blanching and steaming decreased the ””L” values decreased. Moreover, as the freezing storage time increased up to 6 months the ”L” values decreased