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J Agric Food Chem. 2016 May 4;64(17):3353-61. doi: 10.1021/acs.jafc.6b00559. Epub 2016 Apr 22.

Antiamnesic Effect of Broccoli (Brassica oleracea var. italica) Leaves on Amyloid Beta (Aβ)1-42-Induced Learning and Memory Impairment.

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Division of Applied Life Science (BK21 plus), Institute of Agriculture & Life Science, Gyeongsang National University , Jinju 52828, Republic of Korea.
Department of Special Purpose Trees, Korea Forest Research Institute , Suwon 16631, Republic of Korea.
Department of Food Science and Biotechnology, Kyung Hee University , Yongin 17104, Republic of Korea.


To examine the antiamnesic effects of broccoli (Brassica oleracea var. italica) leaves, we performed in vitro and in vivo tests on amyloid beta (Aβ)-induced neurotoxicity. The chloroform fraction from broccoli leaves (CBL) showed a remarkable neuronal cell-protective effect and an inhibition against acetylcholinesterase (AChE). The ameliorating effect of CBL on Aβ1-42-induced learning and memory impairment was evaluated by Y-maze, passive avoidance, and Morris water maze tests. The results indicated improving cognitive function in the CBL group. After the behavioral tests, antioxidant effects were detected by superoxide dismutase (SOD), oxidized glutathione (GSH)/total GSH, and malondialdehyde (MDA) assays, and inhibition against AChE was also presented in the brain. Finally, oxo-dihydroxy-octadecenoic acid (oxo-DHODE) and trihydroxy-octadecenoic acid (THODE) as main compounds were identified by quadrupole time-of-flight ultraperformance liquid chromatography (Q-TOF UPLC-MS) analysis. Therefore, our studies suggest that CBL could be used as a natural resource for ameliorating Aβ1-42-induced learning and memory impairment.


Brassica oleracea var. italica; amyloid beta; broccoli leaf; learning and memory function; oxo-dihydroxy-octadecenoic acid; trihydroxy-octadecenoic acid

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