Article
Plant Sciences
Stefania Toscano, Valeria Cavallaro, Antonio Ferrante, Daniela Romano, Cristina Patane
Summary: The study found that for both species of microgreens, blue LED lights significantly increased fresh weight and chlorophyll a content, while red LED lights had a detrimental effect on polyphenol content.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Review
Food Science & Technology
Mack Moyo, Adeyemi O. Aremu
Summary: Cleome gynandra is becoming increasingly popular as a leafy vegetable due to its high nutritional content and beneficial health-promoting properties. It contains a rich pool of diverse antioxidant phytochemicals, including polyphenols, glucosinates, and terpenoids. Cleome gynandra's nutritional compounds have potential applications in food supplements, colorants, and extending the shelf-life of food products. Extracts of Cleome gynandra have shown promising effects in various biological assays. Including Cleome gynandra in diversified diets can contribute to food and nutrition security.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Kihwan Song, Ramesh Kumar Saini, Young-Soo Keum, Iyyakkannu Sivanesan
Summary: This study analyzed the lipophilic antioxidant profile in the leaves of Kaempferia parviflora plants and found that ex vitro-cultivated leaves contained higher levels of important lipophilic antioxidants compared to in vitro-cultivated leaves. This suggests that ex vitro-grown Kaempferia parviflora leaves could be a valuable natural source for extracting key lipophilic antioxidants.
Review
Chemistry, Medicinal
Noemie Coulombier, Thierry Jauffrais, Nicolas Lebouvier
Summary: The demand for natural products isolated from microalgae has increased in the past decade, especially natural antioxidants as an alternative to synthetic ones. Microalgae possess various advantages for biotechnological applications, including high biodiversity, photosynthetic yield, growth, productivity, and metabolic plasticity. This review aims to cover the diversity of antioxidant compounds, their mode of action, as well as various assays used to assess antioxidant activity in microalgae, in order to improve the selection of suitable assays for evaluating microalgae antioxidant activity.
Article
Chemistry, Applied
Hui Wen Lee, Xinyan Bi, Christiani Jeyakumar Henry
Summary: This study analyzed the micronutrient composition of 26 commonly consumed green leafy vegetables in Southeast Asia using HPLC-APCI-MS/MS technology. The results revealed that underutilized vegetables such as sweet leaf bush contain high levels of carotenoids, tocopherols, and phylloquinone. These findings are important for improving the nutritional status of the population in the region.
Article
Multidisciplinary Sciences
Shivani Kathi, Haydee Laza, Sukhbir Singh, Leslie Thompson, Wei Li, Catherine Simpson
Summary: This study demonstrates that biofortification of microgreens with supplemental ascorbic acid is achievable and can fulfill the daily Vitamin C requirements for humans.
SCIENTIFIC REPORTS
(2022)
Article
Plant Sciences
Shivani Kathi, Haydee Laza, Sukhbir Singh, Leslie Thompson, Wei Li, Catherine Simpson
Summary: The consumption of plants is important for human health as they provide essential nutrients and phytonutrients that play a role in disease prevention. However, modern diets with increased consumption of processed foods result in insufficient intake of nutrients like vitamin C. While supplements can address some nutrient deficiencies, they are not as diverse or bioavailable as nutrients in plants. Increasing nutrient abundance in plants can reduce the need for supplements. In this study, broccoli microgreens were grown with supplemental ascorbic acid to increase vitamin C content, without negatively impacting plant health and mineral composition.
FRONTIERS IN PLANT SCIENCE
(2023)
Review
Biochemistry & Molecular Biology
Monika Michalak
Summary: This review focuses on the importance of plant compounds in skin care, particularly the role of plant compounds as antioxidants in protecting skin health and combating harmful factors such as UV radiation and free radicals.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Ilaria Marchioni, Marco Martinelli, Roberta Ascrizzi, Costanza Gabbrielli, Guido Flamini, Luisa Pistelli, Laura Pistelli
Summary: This study analyzed the nutritional compounds and antioxidant activities of five Brassicaceae species, with broccoli having the highest polyphenols, carotenoids, and chlorophylls, while mustard was rich in ascorbic acid and total sugars. Rocket salad showed the lowest antioxidant content and activity. Broccoli microgreens displayed the best overall nutritional profile and are considered the most promising functional food among those examined.
Article
Biochemistry & Molecular Biology
Marcello Salvatore Lenucci, Riccardo Tornese, Giovanni Mita, Miriana Durante
Summary: This study aims to describe and compare the distribution of bioactive compounds, fatty acids profiles, and antioxidant activities in different fruit fractions of two mango cultivars. Our results provide valuable information on the distribution of nutraceuticals in different parts of mango fruit and highlight the potential value of peels and kernels as sources of novel ingredients. The study also emphasizes the importance of exploring green, novel biorefinery technologies to recover profitable byproducts from mango processing.
Article
Chemistry, Applied
Christophe Aubert, Marie Bruaut, Guillaume Chalot
Summary: This study analyzed the primary and secondary metabolites in different parts of two orange carrots, highlighting the considerable variation in levels between tissues and sections. The peel was found to have higher levels of citric acid, gamma-tocopherol, 6-methoxymellein, falcarindiol, and most polyphenols and terpenes, while lower levels of sugars, alpha-tocopherol, and falcarinol. Lutein was mainly localized in the xylem. The sucrose, carotenoid, alpha-tocopherol, and falcarindiol acetate contents decreased from the top sections to the bottom sections. Most polyphenols showed similar patterns in the peel, while malic acid showed a similar pattern in the phloem. Falcarinol content decreased in the top sections of the phloem but increased in the xylem. No clear trend was observed for gamma-tocopherol and ascorbic acid.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Multidisciplinary
Archimede Rotondo, Giovanna Loredana La Torre, Giovanni Bartolomeo, Rossana Rando, Rossella Vadala, Venusia Zimbaro, Andrea Salvo
Summary: The study found that alpha-tocopherol and beta-carotene were the predominant components in Ragusano cheeses collected in winter and spring. Cheeses produced in spring had higher levels of antioxidants, while dietary supplementation had little impact on the increase of antioxidants.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Jyoti Acharya, Sonila Gautam, Prakshya Neupane, Anuj Niroula
Summary: Beet microgreens have the potential to be a powerful natural antioxidant, as they can solely fulfill the recommended daily intake of ascorbic acid. The study found significant variations in physicochemical composition during the growth period, with high correlations observed among all investigated parameters.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Review
Nutrition & Dietetics
Kirushmita Anbualakan, Nur Qisti Tajul Urus, Suzana Makpol, Adawiyah Jamil, Elvy Suhana Mohd Ramli, Suria Hayati Md Pauzi, Norliza Muhammad
Summary: Exposure to UV rays damages the skin and can lead to premature aging and skin cancer. Phytonutrients found in plants, such as flavonoids and carotenoids, have been shown to protect the skin from oxidative stress and photodamage. A systematic review revealed that these compounds have positive effects in preventing UV-induced skin damage.
