Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

2016 ◽  
Vol 49 ◽  
pp. 19-34 ◽  
Author(s):  
Moo Jung Kim ◽  
Youyoun Moon ◽  
Janet C. Tou ◽  
Beiquan Mou ◽  
Nicole L. Waterland
Keyword(s):  
Bioactive Compounds ◽  
Lactuca Sativa ◽  
Nutritional Value ◽  
Health Benefits ◽  
Lactuca Sativa L

Exploring the nutritional and phytochemical potential of sorghum in food processing for food security

2019 ◽  
Vol 49 (2) ◽  
pp. 318-332 ◽  
Author(s):  
Navnidhi Chhikara ◽  
Burale Abdulahi ◽  
Claudia Munezero ◽  
Ravinder Kaur ◽  
Gurpreet Singh ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritional Value ◽  
Web Of Science ◽  
Large Range ◽  
Health Benefits ◽  
Journal Articles ◽  
Content Type ◽  
Academic Field ◽  
Animal Feeding

PurposeSorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.Design/methodology/approachMajor well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsFrom the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.Originality/valueThrough this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.

Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers

2019 ◽  
Vol 282 ◽  
pp. 1-8 ◽  
Author(s):  
Ana Cervera-Mata ◽  
Miguel Navarro-Alarcón ◽  
Gabriel Delgado ◽  
Silvia Pastoriza ◽  
Javier Montilla-Gómez ◽  
...  
Keyword(s):  
Lactuca Sativa ◽  
Nutritional Value ◽  
Spent Coffee Grounds ◽  
Inorganic Fertilizers ◽  
Lactuca Sativa L ◽  
Coffee Grounds

scholarly journals Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

2020 ◽  
Author(s):  
Leonardo Dias NEGRÃO ◽  
Paulo Víctor de Lima SOUSA ◽  
Ana Maria BARRADAS ◽  
Amanda de Castro Amorim Serpa BRANDÃO ◽  
Marcos Antônio da Mota ARAÚJO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Lactuca Sativa ◽  
Cultivation Systems ◽  
Lactuca Sativa L

scholarly journals An Overview to the Health Benefits of Seaweeds Consumption

Marine Drugs ◽  
2021 ◽  
Vol 19 (6) ◽  
pp. 341
Author(s):  
Silvia Lomartire ◽  
João Carlos Marques ◽  
Ana M. M. Gonçalves
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Animal Health ◽  
Health Benefits ◽  
Biotechnological Applications ◽  
Industrial Companies ◽  
Production And Consumption ◽  
Major Attention ◽  
Valuable Compounds ◽  
Natural Drugs

Currently, seaweeds are gaining major attention due to the benefits they give to our health. Recent studies demonstrate the high nutritional value of seaweeds and the powerful properties that seaweeds’ bioactive compounds provide. Species of class Phaeophyceae, phylum Rhodophyta and Chlorophyta possess unique compounds with several properties that are potential allies of our health, which make them valuable compounds to be involved in biotechnological applications. In this review, the health benefits given by consumption of seaweeds as whole food or by assumption of bioactive compounds trough natural drugs are highlighted. The use of seaweeds in agriculture is also highlighted, as they assure soils and crops free from chemicals; thus, it is advantageous for our health. The addition of seaweed extracts in food, nutraceutical, pharmaceutical and industrial companies will enhance the production and consumption/usage of seaweed-based products. Therefore, there is the need to implement the research on seaweeds, with the aim to identify more bioactive compounds, which may assure benefits to human and animal health.

Impact of Light Variation on Development of Photoprotection, Antioxidants, and Nutritional Value in Lactuca sativa L.

2009 ◽  
Vol 57 (12) ◽  
pp. 5494-5500 ◽  
Author(s):  
Yan-Hong Zhou ◽  
Ying-Yun Zhang ◽  
Xin Zhao ◽  
Hai-Jing Yu ◽  
Kai Shi ◽  
...  
Keyword(s):  
Lactuca Sativa ◽  
Nutritional Value ◽  
Light Variation ◽  
Lactuca Sativa L

Pengaruh Jenis dan Konsentrasi Pupuk Organik Cair terhadap Pertumbuhan dan Produksi Tanaman Selada (Lactuca Sativa l.) secara Hidroponik

2017 ◽  
Vol 2 (01) ◽  
pp. 115-127
Author(s):  
Siti Hilalliyah ◽  
Intan Sari ◽  
Zahlul Ikhsan
Keyword(s):  
Lactuca Sativa ◽  
Lactuca Sativa L

Sistem hidroponik memungkinkan sayuran ditanam di daerah yang kurang subur dan daerah sempit yang padat penduduknya. Alasan penerapan teknik hidroponik yang utama adalah karena terbatasnya lahan pertanian yang produktif untuk memenuhi kebutuhan manusia yang semakin banyak tiap tahunnya, sehingga dibutuhkan suatu terobosan baru untuk memecahkan masalah tersebut. Penelitian ini telah dilaksanakan pada bulan November 2015 sampai bulan Januari 2016 yang bertempat di kampus Fakultas Pertanian Jl. Propinsi Kecamatan Tembilahan Hulu Kabupaten Indragiri Hilir Propinsi Riau.Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor. Faktor pertama adalah jenis POC (N) yang terdiri dari 3 taraf perlakuan yaitu POC Jus Bumi, POC Bonggol Pisang danPOC Limbah Sayuran. Faktor kedua adalah konsentrasi larutan (K) yang terdiri dari 3 taraf perlakuan yaitu 150 ppm, 200 ppm dan 250 ppm. Parameter pengamatan adalah Tinggi Tanaman , Jumlah Daun , Luas Daun , Diameter Batang, Panjang akar ,Volume Akar, Kadar Air, dan Bobot Hasil.Hasil pengamatan menunjukkan bahwa perlakuan jenis POC jus bumi dengan konsentrasi larutan 150 ppm memberikan pertumbuhan dan produksi terbaik untuk tanaman selada secara hidroponik sistem wick. Perlakuan jenis POC limbah sayuran dengan konsentrasi 250 ppm memberikan pertumbuhan dan produksi terbaik selain POC jus bumi sehingga dapat dijadikan sumber POC alternatif.

KHẢO SÁT DƯ LƯỢNG NITRAT VÀ KIM LOẠI NẶNG (Cu, Pb, Zn) TRONG CÂY RAU XÀ LÁCH (Lactuca sativa L.) TRỒNG Ở PHƯỜNG HƯƠNG LONG - THÀNH PHỐ HUẾ

2015 ◽  
Vol 100 (1) ◽  
Author(s):  
Nguyễn Minh Trí ◽  
Nguyễn Hạnh Trinh ◽  
Nguyễn Thị Hoàng Phương
Keyword(s):  
Lactuca Sativa ◽  
Viet Nam ◽  
Lactuca Sativa L ◽  
Tu 45

Xà lách (Lactuca sativa L.) là một loại rau ăn lá quan trọng có giá trị dinh dưỡng và kinh tế cao. Cây Xà lách có đặc điểm là loại rau ngắn ngày, có thời gian sinh trưởng ngắn khoảng từ 45 - 55 ngày, có thể phát triển tốt trên nhiều loại đất, là loại rau ăn sống được sử dụng rất phổ biến trong bữa ăn hàng ngày của người dân Việt Nam nên nó được trồng quanh năm, do vậy vấn đề về chất lượng lại càng phải được quan tâm nhiều hơn. Bài báo này giới thiệu kết quả phân tích về dư lượng nitrat và các kim loại nặng (Cu, Pb, Zn) trong rau Xà lách vụ Xuân - Hè 2012 - 2013 ở phường Hương Long - thành phố Huế. Kết quả nghiên cứu cho thấy: đất trồng rau Xà lách tại phường Hương Long – thành phố Huế đạt tiêu chuẩn về hàm lượng kim loại nặng (Pb, Zn) theo QCVN 03:2008/BTNMT, nhưng hàm lượng Cu và nitrat là khá cao. Rau Xà lách thành phẩm có dư lượng nitrat cao hơn 1,21% so với quy định và các kim loại nặng (Pb, Zn, Cu) tồn dư trong rau lại ở mức cao và vượt tiêu chuẩn cho phép nhiều lần sẽ ảnh hưởng đến sức khỏe của người sử dụng.

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