alexa Abstract | Sterols, triglycerides and essential fatty acid constituents of Brassica oleracea varieties, Brassica juncea and Raphanus sativus

Journal of Chemical and Pharmaceutical Research
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The dichloromethane extracts of the leaves of Brassica oleracea var capitata f. rubra L (red cabbage) and Brassica oleracea L (green/white cabbage) and the stem of Brassica oleracea L var. italic (broccoli) afforded β-sitosterol (1) and unsaturated triglycerides (2). The red cabbage also afforded stigmasterol (3), while the green/white cabbage and broccoli stem also yielded the essential fatty acid, linoleic acid (4). Brassica juncea (mustard) leaves and Raphanus sativus (radish) roots afforded 1, and the essential fatty acids 4 and α-linolenic acid (6). Mustard leaves also yielded trilinolenin (5), lutein (7) and β-carotene (8), while radish roots also afforded 2. These compounds were reported to exhibit anticancer properties.

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Author(s): Consolacion Y Ragasa Vincent Antonio S Ng Oscar B Torres Nicole Samantha Y Sevilla Kim Valerie M Uy Ma Carmen S Tan Marissa G Noel and ChienChang Shen


Brassica oleracea var capitata f. rubra L, red cabbage, Brassica oleracea L., green/white cabbage, Brassica oleracea L var. italic, broccoli, Brassica juncea, mustard, Raphanus sativus, radish, β-sitosterol, triglycerides, linoleic acid, trilinolenin, linolenic acid, stigmasterol, lutein, β-carotene, essential fatty acid

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