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BioMed Research International
Volume 2014 (2014), Article ID 608053, 14 pages
Research Article

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

1Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Street 8, 20-704 Lublin, Poland
2Department of Thermal Technology, University of Life Sciences, Doświadczalna Street 44, 20-280 Lublin, Poland
3Department of Equipment Operation and Maintenance in Food Industry, University of Life Sciences, Doświadczalna Street 44, 20-280 Lublin, Poland
4Department of Cell Biology, Jagiellonian University, Gronostajowa Street 7, 30-387 Cracow, Poland

Received 21 February 2014; Revised 20 May 2014; Accepted 20 May 2014; Published 24 June 2014

Academic Editor: Maria Jerzykiewicz

Copyright © 2014 Urszula Gawlik-Dziki et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.