Plant Brassica oleracea var. botrytis l. (Brassicaceae) | Dr. Duke's Phytochemical and Ethnobotanical Databases

Common Names

Cauliflower

How this plant is used

Food

Variety

botrytis

Variety Author

L.

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List of plant chemicals.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemical Name	Activity Count	Plant Part	Low Parts Per Million	High Parts Per Million	Standard Deviation	Reference
ARSENIC	2	Flower	not available	not available	not available	Duke, 1992 *
ARSENIC	2	Leaf	not available	not available	not available	Duke, 1992 *
ASCORBIC-ACID	112	Flower	660.0	9300.0	2.03	Duke, 1992 *
ASCORBIC-ACID	112	Leaf	911.0	10360.0	0.52	Duke, 1992 *
ASH	0	Flower	6600.0	121250.0	1.20	Duke, 1992 *
ASH	0	Leaf	2800.0	101708.0	-0.30	Duke, 1992 *
ASPARTIC-ACID	3	Leaf	2130.0	22876.0	-0.26	Duke, 1992 *
BENZYL-AMINE	0	Flower	not available	1.4	not available	Duke, 1992 *
BETA-AMYRIN	9	Bud	not available	not available	not available	Duke, 1992 *
BETA-AMYRIN	9	Flower	not available	not available	not available	Duke, 1992 *
BETA-CAROTENE	53	Flower	not available	4.0	-0.56	Duke, 1992 *
BETA-CAROTENE	53	Leaf	9.0	138.0	-0.54	Duke, 1992 *
BETA-CRYPTOXANTHIN	2	Plant	not available	not available	not available	Duke, 1992 *
BETA-SITOSTEROL	47	Flower	120.0	1200.0	-0.77	Spiller, G. A. 1996 (Spiller, G. A. Ed. 1996. CRC Handbook of Lipids in Human Nutrition. CRC Press. Boca Raton, FL. 233 pp.)
BETA-SITOSTEROL	47	Plant	not available	not available	not available	Duke, 1992 *
BORON	4	Flower	1.0	76.0	1.23	Duke, 1992 *
BORON	4	Leaf	1.0	85.0	0.65	Duke, 1992 *
BORON	4	Stem	not available	21.0	-0.74	Duke, 1992 *
BROMINE	0	Flower	not available	not available	not available	Duke, 1992 *
BROMINE	0	Leaf	not available	not available	not available	Duke, 1992 *

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List of plant activities.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Activity	Chemical Count	Reference
AntiNF-kB	1	Duke, 1992 *
Antinitrosaminic	5	Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
Antinitrosic	1	Martindale's 28th
Antinociceptive	6	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antinyctalopic	1	Duke, 1992 *
Antiobesity	5	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antioncychomycotic	1	Martindale's 29th
Antionychyotic	1	Duke, 1992 *
Antiophidic	3	Economic & Medicinal Plant Research, 5: 363.
Antiorchitic	1	Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antiosteoarthritic	4	Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiosteoporotic	9	Duke, 1992 *
Antiotitic	1	Duke, 1992 *
Antiototic	1	Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antioxidant	31	Larson, R.A. 1987. Review Article Number 30. The Antioxidants of Higher Plants. Phytochemistry. 27: 969-978.
Antioxidant Synergist	2	Merck 11th Edition
Antioxidant?	2	Duke, 1992 *
Antiozenic	1	Duke, 1992 *
Antipancreatitic	1	Joseph, J., Nadeau, D. and Underwood, A. 2001. The Color Code. Hyperion, NY.
Antipapillomic	2	Duke, 1992 *