Effect of mint juice on nitrite in pickled cabbage / 上海预防医学

ObjectiveTo explore the effect of mint juice on the nitrite content in pickled cabbage， and to determine the best concentration of mint juice through comprehensive sensory evaluation. MethodsThe control variates method was used to conduct this single factor experiment. The pickled cabbage processing was divided into five groups， one control group CK， and four experimental groups， Lp100， Lp80， Lp60， Lp40， respectively. The data were analyzed by using test of normality， homogeneity of variance test， ANOVA and multiple comparisons. ResultsThe content of nitrite in the experimental group with mint juice was much lower than that in the control group. During each day， as the concentration of mint juice increased， the removal efficiency also increased and the nitrite content in pickled cabbage decreased， too. When the concentration of mint juice was 100%， the nitrite content in pickled cabbage remained the lowest during 1-5 days of fermentation. On the fifth day of fermentation， the removal efficiency of nitrite in pickled cabbage by mint juice with 100% concentration reached the highest （49.55%）. Adding 60% mint juice to pickled cabbage showed the highest score of 92 in sensory evaluation. ConclusionMint juice can reduce the nitrite content in pickled cabbage and make pickled cabbage a better flavor. Result indicates that 60% mint juice is the best concentration for a comprehensive effect.

Identification and expression analysis of NHX gene family in Chinese cabbage / 生物工程学报

Na+/H+ antiporter (NHX) gene subfamily plays an important role in plant response to salt stress. In this study, we identified the NHX gene family members of Chinese cabbage and analyzed the expression patterns of BrNHXs gene in response to abiotic stresses such as high temperature, low temperature, drought and salt stress. The results showed that there were 9 members of the NHX gene family in Chinese cabbage, which were distributed on 6 chromosomes respectively. The number of amino acids was 513-1 154 aa, the relative molecular weight was 56 804.22-127 856.66 kDa, the isoelectric point was 5.35-7.68. Members of BrNHX gene family mainly existed in vacuoles, the gene structure is complete, and the number of exons is 11-22. The secondary structures of the proteins encoded by the NHX gene family in Chinese cabbage had alpha helix, beta turn and random coil, and the alpha helix occurred more frequently. Quantitative real-time PCR (qRT-PCR) analysis showed that the gene family members had different responses to high temperature, low temperature, drought and salt stress, and their expression levels differed significantly in different time periods. BrNHX02 and BrNHX09 had the most significant responses to these four stresses, and their expression levels were significantly up-regulated at 72 h after treatments, which could be used as candidate genes to further verify their functions.

Red and White Cabbage Extracts: Antioxidant Effects on Bovines Albumins

Background: Reactive oxygen species (ROS) may cause extensive tissue damages in various disease conditions.It may also induce an irreversible structural and/or functional modification of proteins. Flavonoids and theirderivatives are the largest group in plant polyphenols that are known to have an antioxidant effect. The aim ofthe present study is to evaluate the antioxidant effects of red or white cabbage on bovine serum albumin (BSA).Methods: Fresh leaves of red or white cabbage were washed with distilled water, and sliced into small pieces.Finally, the pieces were dried and extracted with 80% ethanol overnight. The antioxidant activity of cabbageextracts were studied by ferric reducing antioxidant power (FRAP) and H2O2 scavenging assays. Statisticalanalysis: Statistical significances were analyzed by one-way analysis of variance (ANOVA) by using software Rversion 2.8.1 (R Development Core Team, 2008). Significant differences (p < 0.05) are denoted by differentletters. Results: Red and white cabbage extract showed a pronounced antioxidant activity. White cabbageexhibited a highest antioxidant activities compared to red cabbage extract. Conclusion: Both red and whitecabbages have a high antioxidant effects. White cabbage extract had higher antioxidant activity than red cabbageextract.

Characteristics of Vegetable Juice Fermented with Lactobacillus plantarum MKHA15 and Leuconostoc mesenteroids MKSR

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at 37℃ and 30℃ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of α-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher α-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of α-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

Evidence- based nursing of cabbage leaves treatment for postpartum women with breast engorgement / 中国实用护理杂志

Objective To choose a reasonable non-drug treatment program for women with postpartum breast pain. Methods Based on an adequate assessment of the patients′ condition, the clinical questions were proposed and the references were searched in a series of databases, such as Cochrane Library, PubMed, Ovid, CINAHL, CNKI, Wanfang, Weipu, CBM. Results A preliminary search of 484 articles on cabbage therapy for postpartum breast pain was carried. Through rigorous preliminary screening and screening, 11 articles were finally included, including 2 systematic reviews, 2 randomized controlled trials and 7 quasi-experiment. Through the analysis of the inclusion literature, the data was extracted, and the evidence and summary evidence were strictly evaluated.According to the results of evidence, based on the patients′ condition and the wishes of the family, the cold and hot cabbage leaves were alternately applied to the breast of 10 postpartum women with breast engorgement, the breast distended pain were improved. Conclusions The method of evidence-based nursing can provide safe and effective treatment for postpartum women with breast engorgement.

Soybean, Cassava And Cabbage Locally Grown In A Iodine Deficient Area In Central Java Are Goitrogenic To Rats

Although the relation of iodine deficiency to endemic goiter is well established, other factors may be involved. Some factors are related to food. The aim of the study was to prove that some foods locally grown in an iodine deficient area are goitrogenic. Twenty eight Wistar rats age 28 days, weight 60-70 g were randomly assigned into seven groups. The first group fed with AIN-93G as control group. Group II and III were given 25% and 50% raw soybean replacing the same weight of AIN-93G. Group IV and V were given 25% and 50% raw cassava replacing the same weight of AIN-93G. Group VI and VII were given 25% % and 50% raw cabbage replacing the same weight of AIN-93G. The length of the experiment was 34 days. The results showed that the control group fed with AIN-93G grew optimally, while the other groups showed deficits in growth significantly. Histological preparation of the thyroid gland were carried out under hematoxilyn eosin staining. Both 25% and 50% of raw soybean, raw cassava and raw cabbage produced colloid goiter. The study proved that foods locally grown in an iodine deficient area are goitrogenic.

Detection of Cd in Chinese Cabbage by Laser Induced Breakdown Spectroscopy Coupled with Multivariable Selection / 分析化学

Heavy metal residue in vegetables is a big concern in the whole world.The aim of this work is to explore the effect of multivariable selection on analyzing Cd in Chinese cabbage polluted in lab by collecting the spectra of laser induced breakdown spectroscopy (LIBS) from the samples.At the same time,the actual Cd content in samples was obtained by anodic stripping voltammetry (ASV).The LIBS spectral range in partial least square (PLS) model was screened by standard normal variable transformation (SNV),first derivative (FD),second derivative (SD) and center treatment (CT) for preprocessing spectra and the optimized method was used for the analysis of interval partial least square (iPLS) and synergy interval partial least square (SiPLS).The results indicated that the method of CT was the best as a comparison with PLS,iPLS and SiPLS.And the intervals of wavelength were 214.72-215.82 nm,215.88-216.97 nm and 225.08 -226.35 nm by utilizing the optimized SiPLS.Here the root mean square error of cross validation (RMSECV) between real content and predicted ones was 1.487,the root mean squared error of prediction (RMSEP) was 1.094,the correlation coefficient (R) was 0.9942,and the average relative error (ARE) was 11.60％.The results displayed that LIBS could predict Cd in vegetables by multivariable selection of SiPLS and the accuracy could meet the requirement of rapid and green analysis of Cd in vegetables.

First Report of Root Rot Caused by Plectosphaerella cucumerina on Cabbage in China

Severe root rot was observed in fields of cabbages (Brassica oleracea L.) in 2015 in China. Cardinal symptoms of this disease included root rot and wilting leaves. A fungus was isolated from diseased tissues consistently. Based on the morphological features and molecular analysis of the ITS-5.8S rDNA and D1/D2 domain of the 28S rRNA gene, it was identified as Plectosphaerella cucumerina. This is the first report of P. cucumerina causing cabbage root rot in China and the world.

Formulation and Charcterization of Lake Color Obtained From Red Cabbage.

Colorants are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms. The present study was carried out to develop aluminium lake color of a dye obtained from red cabbageusing different adsorbent (s) (Aluminium oxide or aluminium hydroxide or combination of both) in different ratio by simply mixing them to get dye adsorbed onto the surface of adsorbent.Batch Mode studies were carried out for 60 minutes. Aluminiumhydroxide at a concentration level of 30% w/v found to be the choice of adsorbent after optimization because maximum adsorption of dye from reaction mixture after 60 minutes and maximum % yield.After optimization of adsorbent the effect of pH and temperature also studied by formulating lake by varying these two parameters. It was observed that a higher temperature (50oC) and a slight acidic pH (6) favor the adsorption. The lake then characterized for various physicochemical properties like angle of repose, Carr’s index, hausner’s ratio, loss on drying, particle size and limit test for heavy metals. The lake was found to follow pseudo second order kinetics.

Cytoprotective and antiinflammatory effect of polyphenolic fraction from Red cabbage (Brassica oleracea Linn var. capitata f rubra) in experimentally induced ulcerative colitis.

In present study we investigated the anti-inflammatory effect of polyphenolic fraction isolated from Red cabbage Brassica oleracea Linn var. capitata f. rubra (PBO) on lipoplysacharide (LPS) stimulated HT-29 colonocytes and in rats with acetic acid induced colitis. Our results from in vitro studies demonstrated that PBO effectively attenuated the inflammatory response produced by cycloxygenase (COX), 5-lipoxygenase (5-LOX) and oxidative stress created via reactive oxygen species (ROS) and nitric oxide (NO) in LPS treated HT-29 cells. Additionally PBO down regulated the mRNA expression of inflammatory marker genes like COX-2, inducible nitric oxide (iNOS) tumor necrosis factor α (TNF-α), interleukin-6 (IL-6) in HT-29 cells. PBO at a dose of 200 mg/kg body weight was tested in treatment groups of animals (n = 6) for 14 consecutive days after induction of colitis. The colonic mucosal injury was assessed by histological examination. Moreover, PBO administration markedly increased the mucin content as evidenced in periodic acid Schiff (PAS) staining and the mucosal content of lipid peroxidation (LPO), confirms that PBO could significantly inhibit colonic mucosal damage. These results indicated that PBO exert marked anti-inflammatory effect in experimental colitis, possibly by regulating the antioxidant and inflammatory mediators.

LED Lights Enhance Metabolites and Antioxidants in Chinese Cabbage and Kale

Light emitting diode (LED) lights play an important role in the plant physiology and alter the metabolites in a significant manner. Glucosinolates (GSLs), polyphenols, flavonoids and antioxidant properties of Chinese cabbage and kale cultivated in varying LED lights were investigated. Analysis revealed 7 aliphatic, 3 indolyl and 1 aromatic GSLs in Chinese cabbage and kale. The total GSL content ranged from 1.5-19.08 and 1.85-24.87 µmol/g DW, and glucobrassicanapin was the predominant GSL (3) in Chinese cabbage, whereas; sinigrin (3.49 µmol/g DW) was in kale. Blue and red LED lights produced significantly higher amount of GSLs in Chinese cabbage and kale respectively. Results revealed higher amount of total polyphenol (3.845 µg/mL) and total flavanoids (3.939 μg/mL) in Chinese cabbage. Chinese cabbage and kale showed significant antioxidant activities when compare with positive control, and the antioxidant assays were slightly correlated with total GSLs, polyphenols and flavanoids contents. The influence of LED lights on glucobrassicin in Chinese cabbage and kale should be studied extensively, because GSL is the precursor of indole-3-carbinol, a potent anticancer isothiocyanate.

Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents

ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product were analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and porosity in the particle surfaces produced powder with high solubility in water. The principal component analyses showed a strong correlation between the anthocyanin content and the antioxidant activity (r = 0.82) and luminosity (r = 0.81).

Genetic diversity of Brassica oleracea var. capitata gene bank accessions assessed by AFLP

The genetic diversity of 20 cabbage (Brassica oleracea var. capitata, including sub.var. alba and rubra) cultivars and landraces from the Gene bank of Crop Research Institute was estimated using amplified fragment length polymorphism (AFLP) marker technology. Two cultivars of Brassica pekinensis (syn. Brassica rapa var. pekinensis) were used as outliers in the study. Thirty AFLP primer combinations produced a total of 1084 fragments. A total of 806 fragments, 364 (45 percent) of them polymorphic, were found across 20 Brassica oleracea var. capitata accessions. The accessions were clustered into two main groups. Special subgroups, reflecting place of origin, were observed within these groups. Ten selective primer pairs were found to be most informative because each of these uniquely identified all of the accessions used. Furthermore, two accessions of Brassica pekinensis were clearly differentiated from the Brassica oleracea var. capitata accessions. AFLP is an efficient tool for determination of genetic diversity of cabbage gene bank accessions.

Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes / Quality of fresh cut pupunha palm cabbage: application of antioxidants

Objetivou-se, neste trabalho, a avaliação de antioxidantes na prevenção do escurecimento e na manutenção da qualidade de palmito pupunha minimamente processado armazenado a 5º C (± 1º C e 90 por cento ± 5 por cento UR). Os palmitos foram adquiridos no município de Coqueiral (MG), lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 200 mg L-1 por 15 min, processados em rodelas de 1 cm de espessura, sanificados com hipoclorito de sódio 100 mg L-1 por 10 min e submetidos aos seguintes tratamentos: controle, cisteína 0,5 por cento, ácido cítrico 0,5 por cento e cisteína 0,5 por cento + ácido cítrico 0,5 por cento. Posteriormente, foram acondicionados em embalagens rígidas de polipropileno, armazenados por 12 dias a 5º C (± 1º C e 90 por cento ± 5 por cento UR). O delineamento experimental foi inteiramente causalizado em fatorial 4x7 (4 tratamentos e 7 tempos de armazenamento) com 3 repetições. O palmito sem tratamento apresentou vida útil de oito dias. O tratamento com cisteína 0,5 por cento foi o que melhor manteve a qualidade de palmito pupunha (Bactris gasipaes Kunth) minimamente processado, caracterizando um produto com menores valores e menos oscilações de a* e b*, manutenção da firmeza e da acidez titulável ao longo do armazenamento, redução da atividade da peroxidase e manutenção da qualidade do produto durante o período avaliado.

The objective of this work was to evaluate the role antioxidants in preventing both browning and quality maintenance of fresh cut pupunha palm cabbage stored at 5º C (± 1º C and 90 percent ± 5 percent RH). The pupunha palm cabbages were purchased in the town of Coqueiral (MG), washed in running water and neutral detergent, sanitized with 200 mg L-1 sodium hypochlorite for 15 min, processed into 1cm-thick rings, sanitized with 100 mg L-1 sodium hypochlorite for 10 min and submitted to the following treatments: control, 0.5 percent cysteine, 0.5 percent citric acid and 0.5 percent cysteine + 0.5 percent citric acid. Afterwards, they were packed into stiff polypropylene packages stored for 12 days at 5º C (± 1º C and 90 percent ± 5 percent RH). The experimental design was completely randomized in a factorial 4x7 (4 treatments and 7 storage times) with three replicates. The control group showed useful life of 8 days. The treatment with 0.5 percent cysteine was the one which kept the quality of the fresh cut pupunha palm cabbage (Bactris gasipaes Kunth), characterizing a product with lower values and fewer oscillations of a* e b*, maintenance of firmness and titrable acidity along the storage, reduction of proxidase activity and maintenance of the product quality during the period valued.

Contenido de sulforafano (1-isotiocianato-4-(metilsulfinil)-butano) en vegetales crucíferos: [revisión] / Sulforaphane (1-isothiocyanato-4-(methylsulfinyl)-butane) content in cruciferous vegetables: [review]

El sulforafano es un isotiocianato con propiedades antimicrobianas y anticarcinogénicas, se encuentra en una amplia variedad de vegetales del género Brassica oleracea, considerándose las más importantes el brócoli y repollo. El objetivo de esta investigación fue cuantificar sulforafano en las partes comestibles de brócoli y en hojas de repollo por cromatografía líquida de alta resolución (HPLC). La preparación de la muestra para la cuantificación del sulforafano incluye la conversión de glucorafanina a sulforafano (45 ± 2°C durante 2,5 h), extracción con diclorometano, purificación del extracto en columnas de extracción de fase sólida, y detección por HPLC-UV. En brócoli la concentración de sulforafano está en el rango de 214 µg/g bs (tallos) a 499 µg/g bs (inflorescencias). El repollo morado (101,99 µg/g bs) presentó valores mayores de sulforafano que el repollo verde (7,58 µg/g bs). Las inflorescencias de brócoli y las hojas de repollo morado son ricos en sulforafano.

Sulforaphane is an isothiocyanate which has antimicrobial and anticarcinogenic properties, this compound is found in a wide variety of plants from genus Brassica oleracea, being the most important broccoli and cabbage. The objective of this research was to quantify sulforaphane in the edible parts of broccoli and cabbage leaves by high-performance liquid chromatography (HPLC). Sample preparation for the quantification of sulforaphane include the conversion of glucoraphanin to sulforaphane (45 ± 2 °C for 2.5 h), extracted with dichloromethane, purification of the extract in columns of solid phase extraction and detection by HPLC- UV. Sulforaphane concentration in broccoli is in the range of 214 µg/g DW (stems) to 499 µg/g DW (inflorescences). The purple cabbage (101.99 µg/g DW) has values greater than the green cabbage (7.58 µg/g DW). The inflorescences of broccoli and red cabbage leaves are rich in sulforaphane.

Estudo espectrométrico de diferentes estágios fenológicos da Brassica oleracea var. capitata / Spectrometric study at different phenologic stages of the cabbage (Brassica oleraceae var. capitata)

O repolho (Brassica oleracea var. capitata), planta do gênero Brassica, vem sendo utilizado na medicina popular brasileira principalmente no tratamento da cicatrização. Neste trabalho, foi desenvolvido um estudo espectrométrico na região do ultravioleta-visível aliado a uma prospecção fitoquímica para diferentes estágios fenológicos da Brassica sp. O perfil espectrométrico das concentrações globais relativas dos constituintes da planta, com relação ao seu crescimento vegetativo, foi traçado para extratos em água, etanol e diclorometano. A hidrólise dos extratos aquosos foi também avaliada. Os resultados da prospecção fitoquímica mostraram a presença positiva de compostos fenólicos, flavonóides, triterpenos e esteróides para os extratos etanólicos e aquosos nos estágios vegetativos IV e V. Analisando o perfil espectral e a redução da concentração global relativa para cada solvente e estágio fenológico, foram obtidas reduções (estágio IV até o VII) na ordem de 87 por cento, 73 por cento e 55 por cento, respectivamente para estratos obtidos com água, etanol e diclorometano em relação ao estágio IV. As concentrações dos constituintes ativos são inversamente proporcionais ao estágio de crescimento vegetativo do repolho, servindo como uma ferramenta útil no controle de qualidade de fitoterápicos.

The cabbage (Brassica oleraceae var. capitata), plant of the genus Brassica, has been used by the Brazilian folk medicine mainly in the treatment of healing. In this work, a spectrometric study at ultraviolet-visible range allied to a phytochemical screening on different phenologic stages of Brassica sp. was developed. Aiming at obtaining a spectrometric profile of the global concentrations of the constituents in relation to the vegetative growth, ethanol, aqueous and dichloromethane extracts were studied. Hydrolysis of aqueous extracts was also performed. The results of the phytochemical prospection show a positive presence of phenolic compounds, flavonoids, triterpenes, steroids for the ethanol and aqueous extracts at stages IV and V. Analyzing the spectral profile and the reduction of the relative global concentration for each solvent and phenologic stage, reductions were obtained (stage IV until stage VII) in the order of 87 percent, 73 percent and 55 percent for aqueous, ethanol and dichloromethane extracts, respectively and in relation to stage IV. Therefore, the constituents concentrations were inversely proportional to the vegetative growth and can be used as useful tool to determinate the quality control of the herbal medicines.

Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process

The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10 percent V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.

Desde os primórdios dos tempos as antocianinas são extraídas de vegetais, mas avanços que garantam um processo viável e rentável exigem conhecimento, quantificação e controle das condições de operação. Estudos em batelada sob várias condições de extração indicaram que ácido acético em solução aquosa (10 por cento V/V) foi o melhor solvente, quando usado na proporção de 0,25 g de repolho roxo mL-1. Nesta condição de operação foram feitos ensaios em coluna para avaliar a influência da força iônica, pH, taxa de escoamento do solvente, volume recirculado da solução de extração e massa de repolho roxo. Os resultados mostraram que o pH, recirculação e massa de repolho foram estatisticamente significativos, e as condições ótimas de operação encontradas para o processo foram pH 2,3, volume de solvente recirculado de 0,83 L e massa de repolho roxo igual a 50g.

Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables

Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapa pekinensis var cylindrica), green cabbage (Brassica oleracea var capitata), mustard cabbage (Brassica juncea var rugosa) and Chinese white cabbage (Brassica rapa var chinensis), grown in Malaysia, were evaluated. Red cabbage had the highest antioxidant activity and phenolic content compared to the other cruciferous vegetables studied (p 79%. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p Chinese white cabbage > green cabbage > Chinese cabbage >mustard cabbage. The study indicated that red cabbage possessed the highest antioxidant capacity and phenolic compounds concentration among all the cruciferous vegetables studied.

Use of cabbage leaves (Brassica oleracea var. acephala) in the stabilization of bone mass after menopause / Uso do suco das folhas da couve (Brassica oleracea var acephala), na estabilização da massa óssea pós-menopausa

This work evaluates the use of cabbage leaves, Brassica oleracea var acephala (Cruciferae family) to stabilize bone mass in 13 menopausal women. The mature leaves were used after removal of the midrib and petiole and taken as a juice and given to the patient once a day for 24 months. Densitometric exams were performed every six months. The measurement points were the Trocanter and Ward's triangle. According to the results found, the use of cabbage leaf juice results in bone mass stabilization at the points studied, with perspectives for its use as an important option in disease prevention.

Neste trabalho foi avaliado a utilização da folha da couve Brassica oleracea variedade acephala, pertencente à família Cruciferae, para estabilizar a massa óssea em 13 mulheres após a menopausa. As folhas da couve foram usadas após retirar a nervura principal e o peciolo, na forma de suco de uma folha ao dia, durante 24 meses. Foi realizado a cada seis meses o exame de densitometria óssea para avaliar os resultados. Os locais de medição foram o trocanter e o triângulo de Ward. De acordo com os resultados encontrados, podemos concluir que o uso da folha da couve foi capaz de estabilizar a massa óssea nos sítios estudados, com perspectivas do seu uso também como opção importante para prevenção da doença.