In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards

The in vitro binding of bile acids by spinach (Spinacia oleracea), kale (Brassica oleracea acephala), Brussels sprouts (Brassica oleracea gemmifera), broccoli (Brassica oleracea italica), mustard greens (Brassica juncea), green bell peppers (Capsicum annuum), cabbage (Brassica oleracea capitala) and collards (Brassica oleracea acephala) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw green vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol lowering drug) as 100% bound, the relative in vitro bile acid binding of various vegetables tested on equal dry matter and total dietary fibre basis was 2–9% and 6–32%, respectively. Bile acid binding for spinach, kale and brussels sprouts was significantly higher than for broccoli and mustard greens. For broccoli and mustard greens binding values were significantly higher those for cabbage, bell pepper and collards. These results point to the health promoting potential of spinach = kale = brussels sprouts > broccoli = mustard greens > cabbage = green bell peppers = collards, as indicated by their bile acid binding on dry matter basis.