Document Detail


Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile.
MedLine Citation:
PMID:  14522687     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Green leafy vegetables (GLV) offer a cheap but rich source of a number of micronutrients and other phytochemicals having antioxidant properties. The potential of 30 GLV in the raw and cooked form as natural antioxidant supplements for vegetarian diets was assessed. There was a large variability in the values of antioxidant activity of various GLV extracts in the lipid micelles (1.5-5.6 mM vitamin E/100 g for raw samples and 1.6-3.8 mM vitamin E/100 g for cooked samples). Similar to thiobarbituric acid reactive substances values, the super oxide scavenging ability values also exibited large variation (10.6-55.9), with significantly higher values in the raw state than the cooked state (P<0.001). Omum leaves, radish leaves and lettuce had high values for this index. The range of values for ferrous iron chelating activity was from 9.3 to 65.7 mM EDTA/100 g food material, indicating again a large variability in this assay. Leaves of coriander, amaranthus viridis, colcasia green and drumstick showed high values, while Amaranthus p. Colocasia black and amaranthus red exibited low values. Differences between raw and cooked values were highly significant for all the three indices (P<0.001).
Authors:
Kirtan Tarwadi; Vaishali Agte
Related Documents :
16914247 - Changes of colour and carotenoids contents during high intensity pulsed electric field ...
17605837 - Vitamin a status in cuban children aged 6-11 years.
19415147 - Cobalamin deficiency in elderly patients: a personal view.
17090117 - Bioaccessibility of carotenoids and vitamin e from their main dietary sources.
18491967 - An outbreak of enterotoxigenic escherichia coli associated with sushi restaurants in ne...
8149827 - Sustainable agriculture: an explanation of a concept.
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  54     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2003 Nov 
Date Detail:
Created Date:  2003-10-02     Completed Date:  2003-12-12     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  417-25     Citation Subset:  IM    
Affiliation:
Biometry and Nutrition Group, Agharkar Research Institute, Maharashtra, India.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Antioxidants / metabolism*
Ascorbic Acid / metabolism
Cookery
Diet, Vegetarian*
Iron Chelating Agents / metabolism
Lipid Peroxidation / physiology
Micronutrients / analysis
Plant Extracts / metabolism
Plant Leaves / metabolism
Thiobarbiturates / metabolism
Vegetables / metabolism*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Iron Chelating Agents; 0/Micronutrients; 0/Plant Extracts; 0/Thiobarbiturates; 50-81-7/Ascorbic Acid; 504-17-6/thiobarbituric acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Mulberry (Morus alba) leaves as human food: a new dimension of sericulture.
Next Document:  Inter-relationship between electrophoretic characteristics of pseudocereal and cereal proteins and t...