scholarly journals Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

2021 ◽  
pp. 78-88
Author(s):  
Sadman Sakib Sabuj ◽  
A. K. M. Faruk-E-Azam ◽  
Md. Shahidul Islam ◽  
Md. Nizam Uddin ◽  
Md. Nazrul Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cucumis Sativus ◽  
The Body ◽  
Leafy Vegetables ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Appreciable Amount ◽  
Composition Analysis ◽  
Green Leafy Vegetables ◽  
Fresh Vegetables

Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.

Nutritional and phytochemical content of Swiss chard from Montenegro, under different fertilization and irrigation treatments

2019 ◽  
Vol 121 (2) ◽  
pp. 411-425 ◽  
Author(s):  
Ljubica Ivanović ◽  
Ivana Milašević ◽  
Ana Topalović ◽  
Dijana Ðurović ◽  
Boban Mugoša ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Extract ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Content Type ◽  
Mean Values ◽  
Phytochemical Content ◽  
Green Leafy Vegetables ◽  
Swiss Chard ◽  
Irrigation Treatments

Purpose The purpose of this paper is to evaluate both nutrient and phytochemical content of Swiss chard grown under different fertilization and irrigation treatments and the effect of these treatments on the tested parameters. Design/methodology/approach Samples of fresh Swiss chard were collected from the experimental field of Ljeskopolje, Montenegro, where chard was grown under different fertilization and irrigation treatments. Swiss chard samples were analyzed for nutritional and antioxidant parameters. Findings In this study, the authors found that 100 g of Swiss chard is a good source of total chlorophyll (47.13 mg), carotenoids (9.85 mg), minerals as well as vitamin C (26.88 mg) expressed as mean values. Total phenol and flavonoid compounds content were (138.59 µg gallic acid equivalent (GAE) and 11.91 µg catechin equivalent (CAE) per mg of water extract, respectively), also expressed as mean values. The total antioxidant capacity (IC50 values) determined by 1,1-diphenyl-2-picrylhydrazyl assay ranged from 2.93 to 4.44 mg/mL of aquatic water extract. Different fertilization regimes affected the following parameters: phosphorous, protein content, chlorophyll a, chlorophyll b and vitamin C (p<0.05), while different irrigation regimes did not have any effect on the tested parameters (p>0.05), while interaction effect between fertilization and irrigation was found only for sodium and copper (p<0.05). Originality/value Swiss chard produced in Montenegro on a sandy clay loam soil with acid reaction contains appreciable amount of minerals, crude fibers, vitamin C, chlorophylls, carotenoids and polyphenols. The nutrient and phytochemical content of chard is equal or superior to other green leafy vegetables which are considered as functional food. It was identified as a potentially rich source of essential nutrients and phytochemical compounds. The promotion of higher consumption and production of Swiss chard may represent a natural and sustainable alternative for improving human health.

Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities

2019 ◽  
Vol 10 (04) ◽  
pp. 605-612
Author(s):  
Lata Rani ◽  
Neelam Sharma ◽  
Sukhbir Singh ◽  
Ajmer Singh Grewal
Keyword(s):  
Vitamin C ◽  
Therapeutic Potential ◽  
Biological Activities ◽  
The Body ◽  
Water Soluble ◽  
Leafy Vegetables ◽  
High Dose ◽  
Black Currant ◽  
Green Leafy Vegetables ◽  
Age Related

Vitamins are vital nutrients that are required for different body functions properly, and they are provided to the body externally through diet. Vitamin C, also known as ascorbic acid, is an essential nutrient that is required for the proper running of different body functions. It is a water-soluble vitamin and lost during the processing of food. The main sources of vitamin C are citrus fruits (kakadu plum, acerola cherries, guavas, kiwi, lemon, lychees, kale, oranges, peaches, tomatoes, black currant, thyme, parsley, rose hips, kale and strawberries), green leafy vegetables (chilli peppers, tomato, sweet yellow peppers, parsley, brussel sprouts, potatoes, mustard spinach and broccoli), fortified cereal and some animals. Vitamin C deficiency leads to scurvy, which mainly affects older, malnourished adults. Vitamin C acts as a strong antioxidant, and this property enriches various biological activities. It is believed that high dose of vitamin C may help in reducing the risk of various diseases like cancer, diabetes, cardiovascular disorders, blood pressure, respiratory syndromes, common cold, reproduction, cognitive diseases, skin problems, age-related muscular degeneration, cataract and may enhance immunity. This mini-review article has been planned to discuss sources, deficiency symptoms, daily requirements, therapeutic potential, and various biological activities of vitamin C. Various therapeutic and pharmacological activities of vitamin C will be discussed in detail with suitable examples.

Immunity boosting diet during Covid 19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 832-838
Author(s):  
Roshna Sukheoji Bhutada ◽  
Renu Rathi ◽  
Devyani Dasar
Keyword(s):  
Immune System ◽  
Food Studies ◽  
Egg Yolk ◽  
The Body ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Custard Apple ◽  
The Right ◽  
Daily Physical Activities ◽  
Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

scholarly journals Vitamin C, iron and zinc levels of selected African green leafy vegetables at different stages of maturity

2018 ◽  
Vol 17 (17) ◽  
pp. 567-573 ◽  
Author(s):  
Frederick Mamboleo Teddy ◽  
Mbonea Msuya John ◽  
Wendelin Mwanri Akwilina
Keyword(s):  
Vitamin C ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Iron And Zinc ◽  
Zinc Levels

scholarly journals Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

2021 ◽  
Vol 9 (3) ◽  
pp. 063-069
Author(s):  
Aleya Nasreen ◽  
Zakaria Ahmed ◽  
Mahabub Ali ◽  
Taslima Rahman ◽  
Tahmina
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Human Body ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Leafy Vegetables ◽  
Corchorus Olitorius ◽  
Preservation Methods ◽  
Corchorus Capsularis ◽  
Fresh Vegetables

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L- ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.

scholarly journals ANTIBACTERIAL ACTIVITIES OF SOME MEDICINAL PLANTS AND GREEN LEAFY VEGETABLES: A REVIEW

2021 ◽  
Vol 6 (4) ◽  
Author(s):  
C Mahendranathan ◽  
Ahyg Abhayarathne
Keyword(s):  
Medicinal Plants ◽  
Rural Areas ◽  
Antimicrobial Agents ◽  
Antibacterial Activities ◽  
The Body ◽  
Leafy Vegetables ◽  
Bacterial Strains ◽  
Green Leafy Vegetables ◽  
Synthetic Drugs ◽  
Development Of Resistance

Plants are considered not only as dietary supplement to living organisms but also traditionally used for treating many health problems and the medicinal value of many plants still remains unexplored investigations of plants are carried out to find novel drugs or templates for the development of new therapeutic agents. Plants produce a wide variety of phytochemical constituents, which are secondary metabolites and are used either directly or indirectly in the pharmaceutical industry. Majority of the population, especially those living in rural areas depends largely on medicinal plants for treatment of diseases. The resistance of pathogenic bacterial strains to antibiotics is the major burning issue around the world. Pharmacological industries have produced various new antibiotics ever since, but microorganisms have slowly developed resistance to these drugs because bacteria have the genetic capability to transmit and acquire resistance to these drug. Plants and plant products are a better alternative compared to antibiotics and other synthetic drugs which display negative side effects such as sensitization reactions, and disruption of the metabolic processes in the body via interaction with the body system. Hence antimicrobial agents from plants are a more reliable and effective source to fight these microorganisms without the development of resistance.

DETERMINATION OF NUTRITIONAL STATUS, PHYSIOLOGICAL AND PERFORMANCE PARAMETERS OF TAEKWONDO ATHLETES

2021 ◽  
pp. 50-52
Author(s):  
Preeti Srivastava ◽  
V. Padma
Keyword(s):  
Nutritional Status ◽  
Cross Sectional Study ◽  
Sport Performance ◽  
The Body ◽  
Leafy Vegetables ◽  
Performance Parameters ◽  
Cross Sectional ◽  
Green Leafy Vegetables ◽  
Dietary Choices ◽  
And Performance

Taekwondo (TKD) is a Korean combat sport, recognised by Olympics, involving the combination of kick movements which include power, speed, agility, muscular strength and endurance. Nutrition is an important determinant of physical tness of athletes. Cross sectional study was undertaken to investigate the nutritional status along with tness parameters of the 150 TKD players of 8-24 years age through purposive random sampling in training centres of Kolkata. Pre-tested questionnaire was used to elicit information on training pattern, physical, physiological, performance parameters and nutritional status. Mean Vo2max uptake in males ranged between 22.0±2.0-34.±1.8ml/kg/min in 8-24 year athletes whereas in female it was reported 22.3±1.7-32.5±1.9ml/kg/min indicating as low in majority of the athletes. Average performance was observed among the athletes on assessing physical tness components. Adequate consumption of cereals, pulses, milk and vegetables were reported however low consumption was noted in green leafy vegetables, fruits and nuts. Nutritional inadequacy of protein, iron and calcium as indicated through 24 hour diet recall was found signicant difference at 0.05 level. Therefore, guidance in nutrition is required to make prudent dietary choices that will improve the body composition, thereby increasing sport performance.

scholarly journals Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain

2004 ◽  
Vol 91 (6) ◽  
pp. 1005-1011 ◽  
Author(s):  
Reina García-Closas ◽  
Antonio Berenguer ◽  
María José Tormo ◽  
María José Sánchez ◽  
José R. Quirós ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Mediterranean Country ◽  
Citrus Fruits ◽  
Cross Sectional ◽  
Dietary History ◽  
Green Leafy Vegetables ◽  
Β Carotene

A cross-sectional study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition to assess the principal food sources of vitamin C, vitamin E, α-carotene, β-carotene, lycopene, lutein, β-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41 446 healthy volunteers (25 812 women and 15 634 men), aged 29–69 years, from three Spanish regions in the north (Asturias, Navarra and Guipúzcoa) and two in the south (Murcia and Granada). Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51 %) and fruiting vegetables (mainly tomato and sweet pepper) (20 %) for vitamin C; vegetable oils (sunflower and olive) (40 %), non-citrus fruits (10 %), and nuts and seeds (8 %) for vitamin E; root vegetables (carrots) (82 %) for α-carotene; green leafy (28 %), root (24 %) and fruiting vegetables (22 %) for β-carotene; fruiting vegetables (fresh tomato) (72 %) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for β-cryptoxanthin; citrus fruits (43 %) and green leafy vegetables (20 %) for zeaxanthin. In conclusion, the main food sources of nutrients with redox properties have been identified in a Mediterranean country. This could provide an insight into the interpretation of epidemiological studies investigating the role of diet in health and disease.

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