This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high-performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant compounds. Microwaving had no effect on the I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of the anti-proliferative compounds from the vegetables, while it had no effect on the availability of their anti-inflammatory compounds. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

中文翻译：

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家庭食品制备技术影响了羽衣甘蓝和西兰花中天然抗氧化剂的可用性和生物活性†

这项研究评估了有无微波的研磨和切碎对有益健康成分以及商业羽衣甘蓝和西兰花样品的抗氧化，抗炎和抗增殖能力的影响。使用高效液相色谱法评估了吲哚-3-甲醇（I3C）的可用性。测定总酚含量，对DPPH，氧，羟基和ABTS阳离子的清除活性以及基于细胞的抗氧化活性，以测定其抗氧化能力。结果表明，切碎释放出最少的营养成分和抗氧化剂化合物。微波处理对羽衣甘蓝中I3C的释放没有影响，但导致西兰花中I3C的释放升高（超过2倍）。此外，搅拌器的选择影响了蔬菜中抗增殖化合物的供应，而对它们的抗炎化合物的供应没有影响。总之，不同的食物制备方法可能会严重影响所选蔬菜中生物活性因子的供应。这些发现表明，为每种蔬菜选择合适的食品加工方法对于获得理想的健康有益效果可能至关重要。