Kohlrabi sprouts are just gaining popularity as the new example of functional food. The study was focused on the influence of germination time and light conditions on glucosinolates, phenolic acids, flavonoids, and fatty acids content in kohlrabi sprouts, in comparison to the bulbs. The effect of kohlrabi products on SW480, HepG2 and BJ cells was also determined. The length of sprouting time and light availability significantly influenced the concentrations of the phenolic compounds. Significant differences in progoitrin concentrations were observed between the sprouts harvested in light and in the darkness, with significantly lower content for darkness conditions. Erucic acid was the dominant fatty acid found in sprouts (14.5–34.5%). Sprouts and bulbs were less toxic to normal than to cancer cells. The sprouts stimulated necrosis (56.4%) more than apoptosis (34.1%) in SW480 cells, while the latter effect was predominant for the bulbs. Both sprouts and bulbs caused rather necrosis (45.5 and 63.9%) than apoptosis (32 and 32.5%) in HepG2 cells.

中文翻译：

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大头菜芽的健康促进与抗营养方面，大头菜是新型功能食品的有希望的候选者

作为功​​能性食品的新例子，大头菜芽刚刚受到欢迎。与球茎相比，该研究的重点是发芽时间和光照条件对大头菜芽中的芥子油苷、酚酸、类黄酮和脂肪酸含量的影响。还确定了大头菜产品对 SW480、HepG2 和 BJ 细胞的影响。发芽时间和光照的长度显着影响酚类化合物的浓度。在光照和黑暗中收获的豆芽之间观察到 progoitrin 浓度的显着差异，在黑暗条件下含量显着降低。芥酸是豆芽中的主要脂肪酸（14.5-34.5%）。豆芽和球茎对正常细胞的毒性低于对癌细胞的毒性。芽刺激坏死（56。4%) 比 SW480 细胞的凋亡 (34.1%) 多，而后者的影响在灯泡中占主导地位。在 HepG2 细胞中，芽和球茎均导致坏死（45.5% 和 63.9%）而不是细胞凋亡（32% 和 32.5%）。