{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T18:25:28Z","timestamp":1772994328641,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T00:00:00Z","timestamp":1752105600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T00:00:00Z","timestamp":1752105600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003453","name":"Natural Science Foundation of Guangdong Province","doi-asserted-by":"publisher","award":["2018A0303130316"],"award-info":[{"award-number":["2018A0303130316"]}],"id":[{"id":"10.13039\/501100003453","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Flowering Chinese cabbage is a popular\n                      <jats:italic>Brassica<\/jats:italic>\n                      vegetable valued for its nutritional properties. However, the impact of common processing methods on its bioactive components and their associated biological activities remains unexplored. Understanding these shifts is crucial for maximizing its health benefits during consumption and industrial production. This study investigated how the bioactive ingredients in flowering Chinese cabbage were impacted by three typical processing methods: steaming, hot\u2010air drying, and freeze\u2010drying. Their methanol extracts for preventing the proliferation of colon cancer cell line HT29 were assessed. Component shifts and potential bioactive components responsible for the observed effects were found using untargeted metabolomics and network pharmacology analysis.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The results show that, in contrast to the steamed group, both drying methods (hot\u2010air drying and freeze\u2010drying) demonstrated significant inhibition of HT29 cell proliferation at 1000\u2009\u03bcg\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      . Metabolomic analysis revealed that cinnamic acids and derivatives, flavonoids, and prenol lipids were the primary metabolite categories significantly altered by all three processing methods. Given the superior inhibitory activity of both drying groups, network pharmacology analysis pinpointed specific differential metabolites (sulforaphane, pentamidine, S\u2010adenosylhomocysteine, and S\u2010adenosylmethionine) enriched in both drying groups as potential key contributors to the anti\u2010proliferative.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This study provides clear evidence that processing methods significantly alter the bioactive component profile and associated anti\u2010cancer potential of flowering Chinese cabbage. Drying processes, in particular, enhance specific bioactive metabolites linked to potent HT29 cell inhibition. These findings offer valuable insights for selecting processing methods to preserve or enhance the health\u2010promoting properties of this vegetable. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70044","type":"journal-article","created":{"date-parts":[[2025,7,10]],"date-time":"2025-07-10T12:09:56Z","timestamp":1752149396000},"page":"7964-7974","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bioactive component shifts in flowering Chinese cabbage treated by three processing methods"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7551-8726","authenticated-orcid":false,"given":"Xuewei","family":"Xia","sequence":"first","affiliation":[{"name":"College of Horticulture South China Agricultural University  Guangzhou China"},{"name":"Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science 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