Aijrfans15 417

American International Journal of Research in Formal, Applied & Natural Sciences

Available online at http://www.iasir.net

ISSN (Print): 2328-3777, ISSN (Online): 2328-3785, ISSN (CD-ROM): 2328-3793 AIJRFANS is a refereed, indexed, peer-reviewed, multidisciplinary and open access journal published by International Association of Scientific Innovation and Research (IASIR), USA (An Association Unifying the Sciences, Engineering, and Applied Research)

Crucifer (Kale) the shining super star amongst food – A Review Neha Prasad*, Priyanka Maheshwari and Ekta Batra Centre for Food Technology Jiwaji University, Gwalior, Madhya Pradesh, INDIA Abstract: In all over the world, there are numerous vegetables in which Borcole that belongs to the Brassicaceae family has vast nutritional properties. This is also known as kale. This green and purple leafy vegetable is a great source of mainly health promoting sulphur-containing phytonutrients, antioxidants, polyphenolic flavonoids such as lutein, zeaxanthin, β-carotene, vitamins, minerals and dietary fibres. The vegetables of Brassicaceae family also contain phytochemicals such as glucosinolates and the compounds that are similar to glucosinolates which acts against cancer and this vegetable itself also serves as detoxifier’s agent.

Keywords: Phytonutrients; Phytochemicals; Ant carcinogenic; Polyphenols; Alzheimer disease; Dietary fibres I. Introduction Borcole (commonly also called as kale) is a very versatile, nutritious green and purple leafy vegetable that belongs to the species Brassica oleracea of brassica family (a group of vegetable that include cabbage, collards and Brussels sprout) that have global consciousness due to presence of health promoting, sulphur-containing phytonutrients. Generally vegetables are the fleshy part of plant that can be grown in garden and can be consumed as a side dish[11]. Kale can be grown from seed or transplant and are rich in various health promoting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene, vitamins, such as vitamin A precursors, vitamin-C, minerals and dietary fibres. A chlorophyll pigment present in leaves which behaves as a photoreceptor helps in production of oxygen and simple sugars by trapping sunlight and has been recommended to have anti-mutagenic and anti-carcinogenic properties as well as fight against chronic heart disease, diabetes and cataracts[19].

Taxonomy Division :Kingdom – Plantae Divison – Magnoliophyta Class – Magnoliopsida Order – Brassicales Family – Brassicaceae Genus – Brassica L. Species – Brassica oleracea II. Cultivation It is an either annual or biennial crop whose size varies with its variety and can be grow by seed and transplantation. The plant of Kale can be easily grown at cold temperate climate. The leaves of such plant are mainly fuzzy and attractive but on moving to maturing stage these leaves become too stiff to eat. Kale comes in different attractive colours such as in yellow, deep green, deep steely blue, purplish red and almost black, mainly it is classified on the basis of leaf form and texture. Depending on the temperature, approx. 2 months is the best duration for its harvesting [5]. Fluctuation in moisture may destroy kale crop by developing off flavour, and leaves may also become hard and rigid.

On the basis of leaves structure, taste, texture kale can be categorized in following: 1.

Curly-leaves (It has rough leaves & a fibrous stalk and are of deep green colour) 2.

Plain-leaves 3.

Rape kale 4.

Leaf and spear (a cross between curly-leaved and plain-leaved kale) 5.

Black Cabbage (has dark blue-green leaves with embossed texture & are slightly sweeter in nature.

AIJRFANS 15-417; © 2015, AIJRFANS All Rights Reserved

Page 27

Neha Prasad et al., American International Journal of Research in Formal, Applied & Natural Sciences, 12(1), September-November, 2015, pp. 27-30

III. Properties Kale is new shining superstar and consider as “World’s Healthiest Food” because of its health promoting antioxidant properties, low calorific value and no cholesterol. Kale accumulate special nutrients such as vitamin A precursors, ascorbic acid, minerals and dietary fibres in higher amount [18,16].

Nutritional value of this vegetable carried out in 3 main regions in form of glucosinolates which are as follows:I. Antioxidant nutrients II. Anti-inflammatory nutrients III. Anti-cancer nutrients Generally green vegetables play special role among the food crops because they provide adequate amount of vitamins and minerals for human. They possess great amount of β-carotene, ascorbic acid, riboflavin, folic acid and minerals calcium, iron and phosphorus [6]. It has vast nutritional properties. In kale, chemical compound isothiocyanates (ITCs) is produce from glucosinolates that participates in risk lowering benefits. About 45 types of flavonoids are occur in kale in which kaempferol, quercetin, lutein and zea xanthin are main, works as antioxidant, anti-inflammatory substances. In this, Kaempferol is a focused antioxidant which is followed by quercitin. Generally the crops of family Brassica are rich in polyphenols but the amount of polyphenols varies in different species of this family.

It has been analysed that this leafy vegetable is excellent source of vitamin-K, vitamin-A, vitamin-C, manganese, copper and very good source of vitamin-B6, fiber, calcium, potassium, vitamin E, vitamin B2 whereas only a good source of iron, magnesium, folate, protein, phosphorus, vitamin B1, vitamin B3 & omega-3 fats. Omega-3 fatty acids such as alpha-linolenic acid is present in it and its adequate amount show antiinflammatory benefits directly on routine kale consumption.

Lutein, Zeaxanthin, Tocopherol & vit-C are antioxidants helps in protection of eye lens Vitamins promote healthy bones, body metabolism and minerals for regulate heart rate and B.P. Di-indolyl methane act as immune modulator, antibacterial & antiviral agent

Antioxidants

Carotenoids

Vitamins and minerals

Phenolic flavonoids

Phytonutrients

Glucosinolates Dietary Fibres

Lutein, β-carotene are the carotenoids protect our body from oxidative stress Flavonoids as Zeaxanthin, lutein, quercetin show antileishmanial activity, antioxidant & antiflammatory benefits

Protect from bladder, breast & colon cancer by convert itself in to cancer preventive compounds

Fibres bind together with bile acids in digestive tract. Due to this process, bile acids can be easily excrete out and thus helps in lowering the cholesterol level

IV. Health Benefits Due to good source of special dietary fibres, these green vegetables minimise the risk of several chronic disorders, cancer[20,10,12,13,15,17,25] and also helps in reducing high cholesterol level and thus prevents atherosclerosis [7,23,26,27]. Health promoting sulphur content in kale induces capacity to produce enzymes of liver that counter balance toxic substance of body. It has influential phytonutrients anti-oxidant that are lutein, zeaxanthin, carotenoid, tocopherol (vit-E) and ascorbic acid[3] that helps in protection of eye lens.

Phytochemicals such as sulforaphane and indole-3-carbinol that are present in this vegetable that fight against prostate and colon cancers.

Phytochemicals flavonoids such as β-carotene (has ability to convert itself in to vitamin A in body), lutein and zea-xanthin are also present in kale in adequate amount and have great anti-oxidant, anticancer activities . Lutein and zeaxanthin also reduces the risk of oxidative damage to eye and also minimise the risk of age related muscular degeneration.

AIJRFANS 15-417; © 2015, AIJRFANS All Rights Reserved

Page 28

Neha Prasad et al., American International Journal of Research in Formal, Applied & Natural Sciences, 12(1), September-November, 2015, pp. 27-30

Indole-3-carbinol’s metabolite such as Di-indolyl-methane is available in kale as potent immune modulator, anti-bacterial and anti-viral agents. Vitamin rich foods are known to offer defence against lung and oral cavity cancers and as per few studies kale is consider as rich source of vitamin And about 100 g leaves provide 512% of RDA. For sustaining healthy mucous membranes and skin, vitamin A is much essential and it is vital for vision. A substantial antioxidant that is ascorbic acid helps in developing resistivity against infectious agents and scavenge oxygen free radicals which is harmful for our body. As per some studies about 120 mg of ascorbic acid can be obtained by consuming 100 g of fresh kale leaves.

The vegetables of this family also comprises phytochemicals like as glucosinolates and there are around 15 to 20 compounds that are similar to glucosinolates [1,2,14,21,4,24] which are present in kale acts against cancer[22,9,8]. Many vitamin B-complex such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that play important role in substrate metabolism in the body are also present in this green ornamental vegetable.

Minerals such as copper, calcium, sodium, potassium, iron, manganese and phosphorus also exist in kale in which potassium is mainly responsible for controlling heart rate and blood pressure by countering effects of sodium, manganese acts as co-factor for superoxide dismutase that is antioxidant enzyme and for cellular oxidation and red blood formation, iron is necessary.

As per estimation of few studies 100 g of kale leaves provides about 700% of recommended intake vitamin-K. Vitamin K thus we can say kale is excellent source of this vitamin & it posses ability to promote osteotrophic (bone formation and strengthening) activity for maintaining bone health. Proper amount of vitamin-K in the diet restrict the neuronal damage in the brain; thus it is necessary in the treatment of patients whose are suffering from Alzheimer's disease. This crucifer is now confessed as body detoxifier’s agent. At a genetic level, glucosinolates which is present in kale helps in regulating detox. Thus proper consumption of kale can be act as a barrier that can protect from vit-A deficiency, osteoporosis, iron deficiency – anaemia and it is believed that it also protects from cardiovascular diseases, colon and prostate cancer.

V. Conclusion Kale is highly nutritious vegetable and available in different attractive color such as in yellow, deep green, deep steely blue, purplish red and almost black. Its consumption in adequate amount behave as hurdle that prevent from osteoporosis, anaemia, vit-A deficiency, cardiovascular diseases, colon and prostate cancer. In this vegetable phytochemicals flavonoids (lutein, zeaxanthin, β-carotene) have tremendous anti-oxidant and anticancer property. Due to presence of exceptional dietary fibres, kale also helps in minimising the risk of various disorders, cancer, in reducing high cholesterol level and in prevention of atherosclerosis. Its influential phytonutrients antioxidants helps in protection of eye lens.

Acknowledgements We are grateful to our department, Centre for Food Technology, Jiwaji University, Gwalior & our Head Of Department Prof. G.B.K.S Prasad for all the facilities and opportunities that we have been provided. We are ever thankful to our guides Miss Neha Prasad and Miss Ekta Batra for their constant support and encouragement that they have provided throughout the work. We would also like to thank our friends and family for their motivation and encouragement.

References [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13]

Amin I., Lee W.Y., 2005. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. J. Sci. Food Agric. 85, 13, 2314-2320.

Ayaz F.A., Glew R.H., Millson M., Huang H.S., Chuang, L.T., Sanz C., Hayırlıoglu-Ayaz S., 2006. Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.). Food Chem. 96, 572-579 Cao G, Sofic E, Prior RL (1996). Antioxidant capacity of tea and common vegetables. J. Agr. Food Chem. 44: 3426-3431.

Cieślik E., Leszczyńska T., Filipiak-Florkiewicz A., Sikora E., Pisulewski P.M., 2007. Effects of some technological processes on glucosinolate contents in cruciferous vegetables. Food Chem. 105, 976-981.

Damrosch, B., 2004. Hail to kale, The Washington Post Company. http://www.washingtonpost.com; Accessed on 12 February, 2006.

Fasuyi, A.O., 2006. Nutritional potentials of some tropical vegetable meals. chemical characterization and functional properties.

Afr. J. Biotechnol., 5: 49-53.

Francisco M, Velasco P, Moreno DA, Garcıa-Viguera C, Cartea MA (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res. Int. 43: 14551463.

G. Van poppel, D. T. Verhoeven, H. Verhagen, R. A. Goldbohm, Adv. Exp. Med. Biol. 472 (1999) 159-68.

G. X. La, P. Fang, Y.B. Teng, Y.J. Li, X, Y Lin, J. Zhejiang Univ. Sci. B. 10 (2009) 454-64.

Gosslau A, Chen KY (2004). Nutraceuticals, apoptosis, and disease prevention. Nutri. 20: 95–102 Guarino, L., 1995. Traditional African vegetables: Proceedings of the ICGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa, 29-31 August, 1995; ICRAF Headquarters Nairobi, Kenya, pp: 4 Gundgaard J, Nielsen JN, Olsen J, Sorensen J (2003). Increased intake of fruit and vegetables: Estimation of impact in terms of life expectancy and healthcare costs. Public Health Nutr. 6: 25-30 Hashimoto K, Kawamata S, Usui N, Tanaka A, Uda Y (2002). In vitro induction of the anticarcinogenic marker enzyme, quinone reduktase, in human hepatoma cells by food extracts. Cancer Lett. 180: 1-5. Kacar B (1972). Chemical Analysis of Plant and Soil–2 Plant Analysis, Ankara Univ. Pub. Ankara (Turkish). pp. 23-29.

AIJRFANS 15-417; © 2015, AIJRFANS All Rights Reserved

Page 29

Neha Prasad et al., American International Journal of Research in Formal, Applied & Natural Sciences, 12(1), September-November, 2015, pp. 27-30 [14] [15] [16] [17] [18]

[19] [20] [21] [22] [23] [24] [25] [26] [27]

Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A., 2006. Anti-radical activity and polyphenol composition of local Brassicaceae ediable varieties. Food Chem.99 , 3, 464-469.

Kris-Etherton PM, Etherton TD, Carlson J, Gardner C (2002). Recent discoveries in inclusive food-based approaches and dietary patterns for reduction in risk for cardiovascular disease. Curr. Opin. Lipidol. 13: 397-407.

Kurilich AC, Tsau GJ, Brown A, Howard L, Klein BP, Jeffrey EH, Kushad M, Walling MA, Juvik JA (1999). Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J. Agric. Food Chem. 47(4): 1576-1581 Law MR, Morris JK (1998). By how much does fruit and vegetable consumption reduce the risk of ischemic heart disease. Eur. J. Clin. Nutr. 52: 549-556.

Lisiewska Z, Kmiecik W, Korus A (2008). The amino acid composition of kale (Brassica oleracea L. var. acephala) fresh and after culinary and technological processing. Food Chem. 108: 642-648. Malik CP, Srivastava AK (1982). Text book of plant physiology. New Delhi: Ludhiana.

L. Ma, D. Dolphin, Phytochemistry. 50 (1999) 195-202.

Podsedek A (2007). Natural antioxidant and antioxidant capacity of Brassica vegetables. Food Sci. Technol. 40(1): 1-11.

Podsędek A., Sosnowska D., Redzynia M., Anders B., 2006. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. Int. J. Food Sci. Techn. 41 (Supp.), 49-58.

P. Talalay, J.W. Fahey, J.Nutr. 131 (2001) 3027S-3033S. Sies H, Stahl W (1995). Vitamin E and vitamin C, Beta-Carotene, and other carotenoids as antioxidants. Am. J. Clin. Nutr. 62(6): 13151321.

Sikora E., Cieślik E., Leszczyńska T., Filipiak-Florkiewicz A., Pisulewski P.M., 2008. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem. 107, 55-59.

Temple NJ (2000). Antioxidants and disease: More questions than answers. Nutr. Res. 20(3): 449-459 Traka M, Mithen R (2009). Glucosinolates, isothiocyanates and human health. Phytochem. Rev. 8(1): 269-282.

Verhoeven DTH, Verhagen H, Goldbohm RA, Vanden Brandt PA, VanPoppel G (1997). A review of mechanisms underlying anticarcinogenicity by Brassica vegetables. Chemico-Biological Interactions, 103(2): 79-129.

AIJRFANS 15-417; © 2015, AIJRFANS All Rights Reserved

Page 30