Brassica vegetables are common in cuisines worldwide. The aim of this study was to investigate the antiglycation, methylglyoxal (MG)-trapping action and antioxidant activity of Brassica vegetable extract (BVE) from cabbage, cauliflower and Chinese cabbage. The results showed that cauliflower had the highest phenolic content with the strongest DPPH radical scavenging activity, ferric reducing antioxidant power and oxygen radical absorbance capacity. Seven phenolic acids and three flavonoids were identified by ESI-Q-TOF–MS analysis. The common phenolic compounds in all BVE were sinapic acid and p-hydroxybenzoic acid. The BVE (0.5 mg/mL) showed significant inhibitory activity against glucose-induced fluorescent advanced glycation end products (AGEs) formation (34 – 67%) and preserved the amount of protein thiol group (30 – 35%). In addition, all extracts (0.125 – 4 mg/mL) also had the ability to trap MG, a reactive glycating agent. Total phenolic content of BVE exhibited a positive correlation with DPPH radical scavenging activity (r = 0.524) and % inhibition of AGE formation (r = 0.570) and % MG-trapping capacity (r = 0.786). These findings suggest that the BVE possesses antioxidant and antiglycating activity that may help to protect against protein glycation and oxidation mediated by glycation reaction.

芸苔属蔬菜在世界各地的菜肴中都很常见。本研究的目的是研究来自卷心菜、花椰菜和大白菜的芸苔属植物提取物 (BVE) 的抗糖化、甲基乙二醛 (MG) 捕获作用和抗氧化活性。结果表明，花椰菜酚类物质含量最高，具有最强的DPPH自由基清除活性、铁还原抗氧化能力和氧自由基吸收能力。通过 ESI-Q-TOF-MS 分析鉴定了七种酚酸和三种黄酮类化合物。所有 BVE 中常见的酚类化合物是芥子酸和p-羟基苯甲酸。BVE (0.5 mg/mL) 对葡萄糖诱导的荧光晚期糖基化终产物 (AGEs) 形成具有显着的抑制活性 (34 – 67%)，并保留了蛋白质硫醇基团的数量 (30 – 35%)。此外，所有提取物 (0.125 – 4 mg/mL) 还具有捕获活性糖化剂 MG 的能力。BVE 的总酚含量与 DPPH 自由基清除活性 ( r  = 0.524) 和 AGE 形成抑制百分比 ( r  = 0.570) 和 MG 捕获能力百分比 ( r  = 0.786) 呈正相关。这些发现表明 BVE 具有抗氧化和抗糖化活性，可能有助于防止由糖化反应介导的蛋白质糖化和氧化。