Potential Properties of Plant Sprout Extracts on Amyloid β
Table 1
Extract concentrations from plant sprouts. We selected five plant sprouts (buckwheat sprout (BWS), red cabbage sprout (RCS), broccoli sprout (BS), brussels sprout (BRS), and Japanese butterbur sprout flower buds (JBB)). Plant sprouts (100 g) were minced into 5 mm fragments and extracts were obtained with cold water (CW, 20°C), hot water (HW, 100°C, 10 min), and methanol (MH) overnight at room temperature. Extract concentrations were expressed as gram of dry weight/mL of extract volume. The concentration of plant sprouts’ extracts (PSE) was calculated as catechin equivalents per gram of plant sprouts. Means ± standard deviation (SD) of three independent experiments.
Extract
Initial dry weight (g)
Extract volume (mL)
Extract concentration (g of dry weight/mL of extract volume)
