Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of <i>Caenorhabditis elegans</i>

Abstract

Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the protective effects of CY3D5G derivative from red cabbage juice (RCJ) on oxidative stress and lifespan in cells and Caenorhabditis elegans, green cabbage juice (GCJ) was used as control. RCJ rather than GCJ significantly improved cell viability and decreased lactate dehydrogenase release in H2O2-induced caco-2 cells. RCJ significantly increased survival during oxidative and heat stress and mean lifespan in C. elegans by 171.63% and 31.64%, and 28.16%, respectively, while GCJ treatment showed no significant effects (p p C. elegans, which provided more information on the health benefits of cabbage.

Keywords

• lifespan
• anthocyanins
• phytochemicals
• HSP-1 pathway
• CaMKII pathway
• HSP-1 pathway