Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients, and Composition

2018 ◽  
pp. 15-30
Author(s):  
Monica Premi ◽  
Khursheed A. Khan
Keyword(s):  
Fruits And Vegetables ◽  
Nutritional Values

scholarly journals Review on Bioactive and Antioxidant Potential of Coloured Fruits and Vegetables

2019 ◽  
Vol 9 (2) ◽  
pp. 433-441
Author(s):  
Sarvesh Patel ◽  
Manoj Kumar Chaubey ◽  
Ishwar Das ◽  
V. N. Pandey
Keyword(s):  
Fruits And Vegetables ◽  
Food Poisoning ◽  
Foot And Mouth Disease ◽  
Uttar Pradesh ◽  
Calorific Value ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Nutritional Values ◽  
The North ◽  
North Eastern

The colour of fruits and vegetables represent a lot about their nutritional value. These nutritional values are due to presence of bioactive substances like vitamins, minerals, antioxidants and phytochemicals. Among natural dietary supplements, fruits and vegetables, in spite of low in calorific value, play very important role in human diet as a major source of biologically active compounds. Now a days, fruits and vegetables are gaining popularity and new ways of using as nutraceutical, antioxidants and medicines for treating diabetes, atherosclerosis, mastitis, cancer, Alzheimer’s disease, foot and mouth disease, gastric disorders, night blindness, skin allergies, hypersensitivity reaction, food poisoning, retention of placenta etc. The medicinal benefits are suitable for both the human as well as animals, being cost economic without side effect. The North Eastern Terai region of Uttar Pradesh harbors green lush vegetation having coloured fruits and vegetables. Till date 25 fruits and 21 vegetables plants are reported, which have enormous biological power and potential of nutraceutically active biomolecules. Therefore, the present study has undertaken to ascertain the possibilities of nutraceutical potential of coloured fruits and vegetables. Keywords; Nutraceuticals, Antioxidants, Phytochemicals, Bioactive molecule.

scholarly journals An Overview of Bioactive Flavonoids from Citrus Fruits

2021 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
Mohamed Addi ◽  
Amine Elbouzidi ◽  
Malika Abid ◽  
Duangjai Tungmunnithum ◽  
Ahmed Elamrani ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Antibacterial Activities ◽  
Biological Properties ◽  
Citrus Fruits ◽  
Citrus Species ◽  
Nutritional Values ◽  
Current Trends ◽  
Citrus Flavonoids ◽  
Health Related ◽  
Health Promoting

Citrus species are one of the world’s popular fruit crops, cultivated all over the world for their economic and nutritional values. Citrus, like other fruits and vegetables, are an important source of several antioxidant molecules (polyphenols, ascorbic acid, and carotenoids) that can inhibit the harmful effects of free radicals on the human body; due to their functional values and health-promoting properties, Citrus species are considered valuable fruits not only in agri-food industry, but also in pharmaceutical industry. Flavonoids are among the major constituents of polyphenols found in different parts of Citrus fruits (skin, peels, seed, pulp membrane, and juice). Flavonoids have different biological properties (antiviral, antifungal, and antibacterial activities). Several studies have also shown the health-related properties of Citrus flavonoids, especially antioxidant, anticancer, anti-inflammation, anti-aging, and cardiovascular protection activities. In the present review, attempts are made to discuss the current trends of research on flavonoids in different Citrus species.

scholarly journals Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves

2021 ◽  
Vol 11 (21) ◽  
pp. 10410
Author(s):  
Nazatul Umira Karim ◽  
Noor Liyana Yusof
Keyword(s):  
Chlorophyll Content ◽  
Fruits And Vegetables ◽  
Chilling Injury ◽  
Growth Hormones ◽  
Proline Content ◽  
Vacuum Impregnation ◽  
Nutritional Values ◽  
Plant Growth Hormones ◽  
And Storage ◽  
Spinach Leaves

Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongly dependent on this factor. In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose to improve its quality and storage ability by reducing the chilling injury through the improvement of proline content. The spinach leaves were stored at 4 °C for 7 days and were analyzed at 12 h interval. Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%. The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage. Sensory evaluation showed that GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.

scholarly journals Nutritional Quality of Food Supplements for Children from 6 to 59 Months Proposed to the Dietary Service of Regional Hospital of Daloa (Ivory Coast)

2019 ◽  
pp. 1-10
Author(s):  
Beugré Grah Avit Maxwell ◽  
Niaba Koffi Pierre Valery ◽  
Combo Agnan Marie-Michel ◽  
Yao N’zué Binjamin ◽  
Gnakri Dago
Keyword(s):  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Scaling Up ◽  
Regional Hospital ◽  
Mineral Contents ◽  
Nutritional Values ◽  
A Value ◽  
Collective Effort ◽  
Quality Of Food

Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa. Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutrition and nutritional status of the population.  Method : For this purpose, analyses of biochemical compositions, in particular the levels of protein, fat and minerals in the proposed infant flours, were carried out.  Results: The formulations of the flours proposed have high nutritional values. The protein content of compound flours increases proportionally with the amount of soy incorporated. Indeed, for FC2 and FC3 formulations, these contents are 17.12 ± 0.19 g / 100 g (FC3) and 17.50 ± 0.56 g / 100 g (FC2) with a rate of incorporation of 25% soy. In addition, the FC1 flour formulation enriched with peanuts is low in protein with a value of 8.69 ± 0.11 g / 100 g. These flours also had mineral contents in accordance with WHO standards of calcium (> 125 mg / kg), iron (> 4 mg / kg) and zinc (> 0.8 mg / kg). In addition these formulations are highly digestible. Conclusion: However, to use the proposed meal formulations as food for malnutrition, it would necessarily be necessary to supplement them with available local fruits and vegetables, rich in vitamins and minerals.

Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

2020 ◽  
Vol 134 (12) ◽  
pp. 1403-1432 ◽  
Author(s):  
Manal Muin Fardoun ◽  
Dina Maaliki ◽  
Nabil Halabi ◽  
Rabah Iratni ◽  
Alessandra Bitto ◽  
...  
Keyword(s):  
Adipose Tissue ◽  
Fruits And Vegetables ◽  
Metabolic Diseases ◽  
Therapeutic Agents ◽  
Adipose Tissue Inflammation ◽  
Cellular Mechanisms ◽  
Tissue Inflammation ◽  
Cholesterol Levels ◽  
Naturally Occurring ◽  
Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

2015 ◽  
Vol 85 (3-4) ◽  
pp. 202-210 ◽  
Author(s):  
Ivona Višekruna ◽  
Ivana Rumbak ◽  
Ivana Rumora Samarin ◽  
Irena Keser ◽  
Jasmina Ranilović
Keyword(s):  
Mediterranean Diet ◽  
Diet Quality ◽  
Quality Index ◽  
Fruits And Vegetables ◽  
Reproductive Age ◽  
Dietary Quality ◽  
Vitamin B ◽  
Cross Sectional ◽  
Poor Diet ◽  
The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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