Phenolic phytochemicals in cabbage inhibit amyloid β protein-induced neurotoxicity

The antioxidative and neuronal protective effects of red and white cabbages were investigated against amyloid β protein (Aβ)-induced cytotoxicity in neuron-like PC12 cells. Red cabbage phenolic phytochemicals showed higher antioxidative effect. In cell viability assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), red cabbage showed more protective effect on Aβ-induced neurotoxicity. Since oxidative stress causes membrane breakdown, the protective effect of cabbage phytochemicals was investigated by lactate dehydrogenase and trypan blue exclusion assays. Red cabbages showed more efficient cell protective effects among samples. The overall relative neuronal cell protection activity of red cabbages by three tests was much higher than white cabbages. The degree of neuronal cell protection was closely correlated with their phenolic contents and their antioxidative capacities. Moreover, anthocyanins in cabbage appeared to be the major contributors.