scholarly journals Low bioavailability of dietary epoxyxanthophylls in humans

2008 ◽  
Vol 100 (2) ◽  
pp. 273-277 ◽  
Author(s):  
Akira Asai ◽  
Lina Yonekura ◽  
Akihiko Nagao
Keyword(s):  
Intestinal Absorption ◽  
Spinacia Oleracea ◽  
Solid Phase ◽  
Human Cancer ◽  
Plasma Concentrations ◽  
Leafy Vegetables ◽  
Partial Purification ◽  
Dietary Interventions ◽  
Green Leafy Vegetables

Epoxyxanthophylls (epoxide-containing xanthophylls), a group of carotenoids, are ubiquitously distributed in edible plants. Among them, neoxanthin in green leafy vegetables and fucoxanthin in brown algae have been reported to exhibit an antiproliferative effect on several human cancer cells in vitro. However, there is little information about the intestinal absorption and metabolic fate of dietary epoxyxanthophylls in humans. To estimate the intestinal absorption of neoxanthin and fucoxanthin in humans, we evaluated the plasma epoxyxanthophyll concentrations before and after 1-week dietary interventions with spinach (Spinacia oleracea) and wakame (Undaria pinnatifida). The epoxyxanthophylls and their metabolites in the plasma extracts were determined by HPLC after partial purification and concentration with solid-phase extraction cartridges. Even after 1 week of spinach intake (3·0 mg neoxanthin/d), the plasma concentrations of neoxanthin and its metabolites (neochrome stereoisomers) remained very low (about 1 nmol/l), whereas those of β-carotene and lutein were markedly increased. Similarly, the plasma concentration of fucoxanthinol, a gastrointestinal metabolite of fucoxanthin, was < 1 nmol/l after 1 week of wakame intake (6·1 mg fucoxanthin/d). These results indicated that the plasma response to dietary epoxyxanthophylls was very low in humans even after 1-week intake of epoxyxanthophyll-rich diets.

scholarly journals Anti-mutagenic Activity of Oxycarotenoid-rich Extracts Isolated from Coriandrum Sativum and Murraya koenigii

2020 ◽  
Vol 5 (4) ◽  
pp. 147-152
Author(s):  
Anusha Anish ◽  
Sherena Padinjarevattom Abdulkadir ◽  
Annamala Panthapulakkil Theru ◽  
Mukkadan Joseph Kurian
Keyword(s):  
Human Cancer ◽  
Mutagenic Activity ◽  
Coriandrum Sativum ◽  
Leafy Vegetables ◽  
Antimutagenic Activity ◽  
Murraya Koenigii ◽  
Green Leafy Vegetables ◽  
Curry Leaves ◽  
Coriander Leaves

Introduction: Edible and medicinal plants contain active principles that can act as antimutagens, and hence their intake may be useful for human cancer prevention. Green leafy vegetables are important sources of carotenoids which possess antioxidant, anti-inflammatory and antimutagenic properties. Objective: To study the antimutagenic activity of oxycarotenoid-rich extracts isolated from Coriandrum sativum (coriander leaves) and Murraya koenigii (curry leaves). Methods: Oxycarotenoid-rich extracts isolated from Coriandrum sativum (coriander leaves) and Murraya koenigii (curry leaves) were investigated for antimutagenic activity in vitro by Ames test using Salmonella typhimurium strains TA 98 and TA 1535. Mutagens used were, nitro-o- phenylenediamine (NPD) (20μg/plate) and N-methyl- N-nitro-N-nitrosoguanidine (MNNG) (1μg/ plate). Results: The results revealed that oxycarotenoid-rich extracts isolated from Coriandrum sativum (coriander leaves) and Murraya koenigii (curry leaves) administered at doses of 1.0 mg, 2.5 mg and 5 mg per plate significantly inhibited mutagenicity induced by NPD and MNNG.Conclusion: These findings suggest that oxycarotenoid- rich extracts isolated from Coriandrum sativum (coriander leaves) and Murraya koenigii (curry leaves) have antimutagenic properties.

scholarly journals EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS

2019 ◽  
Vol 7 (6) ◽  
pp. 27-36
Author(s):  
D. Amirtham ◽  
J. Aswini Nivedida ◽  
K. Dhivya ◽  
S. Ganapathy ◽  
C. Indurani
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Antioxidant Property ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Green Leafy Vegetables ◽  
Total Antioxidant ◽  
Indigenous Plant

Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.

scholarly journals Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 960
Author(s):  
Alessandra Fratianni ◽  
Annacristina D’Agostino ◽  
Serena Niro ◽  
Annarita Bufano ◽  
Bruno Paura ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Spinacia Oleracea ◽  
Total Content ◽  
Leafy Vegetables ◽  
Soluble Solids ◽  
Content Increase ◽  
Green Leafy Vegetables ◽  
Essential Components ◽  
The Matrix ◽  
Β Carotene

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and β-carotene (on average 20 and 15%, respectively).

scholarly journals Retention of B-Carotene from Leafy Vegetables

2020 ◽  
Vol 3 (6) ◽  
pp. 99-103
Author(s):  
Haribabu Narra
Keyword(s):  
Large Scale ◽  
Spinacia Oleracea ◽  
Leafy Vegetables ◽  
Common Salt ◽  
Table Salt ◽  
Green Leafy Vegetables ◽  
Trigonella Foenum Graecum ◽  
Spinacia Oleracea L ◽  
The Common ◽  
Trigonella Foenum Graecum L

During the present investigations, effect of table salt on retention of ?-carotene from leafy vegetables from Marathwada was studied. Getting vegetables throughout the year is obscure in rain feed area like Marathwada. Retention of nutrition from vegetables is important for health in absence of in adequate preservation techniques. Five different green leafy vegetables which are consumed by the peoples on large scale have been tried during the present piece of work. These vegetables are Spinach (Spinacia oleracea L.), Coriander (Coriandrum sativum L.), fenugreek (Trigonella foenum-graecum L.), Shepu (Anathum graveolens L.) and Cabbage (Brassica oleracea var. capitata L.) which are commonly consumed in Marathwada region. These vegetables were soaked with solution of common Table salt i.e. Sodium Chloride (NaCl) at different concentrations. After analysis it was noted that in Spinach, Coriander, Trigonella and Anthem. The results obtained during the work clearly indicate that, the common salt can act as excellent preservative for retention of ?-carotene from leafy vegetables.

scholarly journals Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

Foods ◽  
2017 ◽  
Vol 6 (7) ◽  
pp. 54 ◽  
Author(s):  
Francis Amagloh ◽  
Richard Atuna ◽  
Richard McBride ◽  
Edward Carey ◽  
Tatiana Christides
Keyword(s):  
Cell Model ◽  
In Vitro Digestion ◽  
Leafy Vegetables ◽  
Total Polyphenol ◽  
Green Leafy Vegetables ◽  
Dark Green

Exploring the phytochemical and nutraceutical potentials of dasapatrachurnam

2020 ◽  
Vol 17 (3) ◽  
Author(s):  
Rasajna Nadella ◽  
Daniel Hernandez-Baltazar ◽  
John Sushma Nannepaga ◽  
Balamani Venkata Annapurna Gorthi ◽  
Daniel Martinez-Fong
Keyword(s):  
Leafy Vegetables ◽  
Inflammatory Activity ◽  
Diffusion Method ◽  
Bacteriostatic Activity ◽  
Bacterial Strains ◽  
Cell Viability Assay ◽  
Green Leafy Vegetables ◽  
Viability Assay ◽  
Anti Inflammatory

AbstractBackgroundDasapatrachurnam (DPC), a multicurative powder prepared from the leaves of 10 green leafy vegetables, was developed recently with known ethnobotanical and ethnopharmacological significance. However, its functional role in curing a disease is not yet scientifically proven. The present study aims at performing the phytochemical screening of DPC and exploring its possible activity as bacteriostatic, antineoplastic and anti-inflammatory.MethodsWe performed qualitative and Fourier transform infrared spectroscopy (FTIR) to find out the presence of active compounds and tested the bacteriostatic activity in four bacterial strains namely Bacillus subtilis, Escherichia coli, Streptococcus pyogenes and Staphylococcus aureus by agar well diffusion method. We further explored the antineoplastic activity in vitro in C6 and HEK293 cell lines by cell viability assay and the anti-inflammatory activity in the ovalbumin-induced inflammation in male Wistar rats.ResultsDPC showed 60% solubility in PBS and showed the presence of flavonoids and glycosides. FTIR results indicated the presence of alkyl, ketone and aldehyde groups. The bacteriostatic activity of DPC was higher (60%) in E.coli and lower (8%) in S.aureus, when compared to streptomycin. The anti-cancerous activity of DPC in C6 and HEK293 cancer cells was similar to their respective positive controls, curcumin and camptothecin. The anti-inflammatory activity of DPC was more evident with local administration in all the parameters studied in brain hippocampus, kidney, liver and spleen in ovalbumin-induced rats.ConclusionOur results, for the first time, suggest the potentiality of the DPC in treating bacterial diseases, cancer and also inflammation. Our results also suggest the possible therapeutic role of DPC in treating chronic kidney disease.

scholarly journals Mitigation of Arsenic Concentration in Green Leafy Vegetables viz. Cabbage (Brassica oleracea var. capitata), Spinach (Spinacia oleracea), Cauliflower (Brassica oleracea var. botrytis) through Different Biochemical Washing Techniques

2020 ◽  
pp. 53-58
Author(s):  
Sneha . ◽  
Raj Kishore Kumar ◽  
Jajati Mandal ◽  
M. K. Singh ◽  
Ramjeet Yadav
Keyword(s):  
Brassica Oleracea ◽  
Maximum Concentration ◽  
Spinacia Oleracea ◽  
Arsenic Concentration ◽  
Mean Value ◽  
Leafy Vegetables ◽  
Contaminated Site ◽  
Polluted Water ◽  
Green Leafy Vegetables ◽  
Maximum Reduction

The present investigation was carried out for “Mitigation of Arsenic concentration in green leafy vegetables viz. Cabbage (Brassica oleracea var. capitata), Spinach (Spinacia oleracea) and Cauliflower (Brassica oleracea var. botrytis) through different biochemical washing techniques”. The agrarian farmers of Nathnagar block in Bhagalpur district of Bihar mostly cultivate vegetables such as cabbage, spinach, cauliflower etc. The farmers irrigate their farm by the polluted water of Champa-nala (main source of irrigation) which contain huge amount of highly health hazardous waste. The farmers are unaware of the harmful effect of the polluted water that they are using for irrigating vegetables, they feel happy to get the water free of cost for irrigating their crops. The morphology of crop which is irrigated with polluted water seems likely to the crop irrigated with clean water. At maturity, farmers harvest their crops and sell them in their local market which becomes the constituent of our food chain. The results revealed that in cabbage leaf, the maximum concentration of arsenic observed in unwashed samples (T1) was 427.69 ppb, the distance of 50 m away from the contaminated site. The maximum reduction percentage was 27.30% with a mean value of 13.76% observed after employing the treatments T6 (washed with 8% ginger solution). In spinach the maximum concentration of arsenic observed in unwashed samples (T1) was 351.00 ppb, the distance of 50 m away from the contaminated site. The maximum reduction percentage of 30.20% with a mean value of 16.93% of arsenic was observed after employing the treatments T6 (washed with 8% ginger solution) whereas in cauliflower the maximum concentration of arsenic observed in unwashed samples (T1) was 469.06 ppb, the distance of 50 m away from the contaminated site. The maximum reduction of 29.93% with a mean value of 15.37% was observed after employing the treatment T6 (washed with 8% ginger solution). However, the concentrations of Arsenic was higher in unwashed leaves of the vegetables grown in the industrial areas which indicates that industrial discharge causes heavy contamination of soil and eventually their accumulation in plants.

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