Senescence and quality of green leafy vegetables

2009 ◽  
Vol 5 (2) ◽  
pp. 1-5 ◽  
Author(s):  
Athanasios Koukounaras
Keyword(s):  
Leafy Vegetables ◽  
Green Leafy Vegetables

scholarly journals Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering

2006 ◽  
Vol 9 (7) ◽  
pp. 846-850 ◽  
Author(s):  
BE Mikkelsen ◽  
M Bruselius-Jensen ◽  
JS Andersen ◽  
A Lassen
Keyword(s):  
Nutritional Quality ◽  
Leafy Vegetables ◽  
Organic Foods ◽  
Good Opportunity ◽  
Green Leafy Vegetables ◽  
Positive Effects ◽  
Organic Products ◽  
Service Training ◽  
Self Administered Questionnaire

AbstractObjectiveThe present study aimed to investigate whether organic conversion in catering has positive effects on the nutritional quality of menus offered.DesignThe methodology was based on a self-administered questionnaire. The self-declared priority given to the use of organic foods was measured as the basis for assigning catering managers to one of two groups: ‘green’ or ‘non-green’ caterers. These groups were then compared with regard to the relative nutritional quality of the menu options offered to customers.SettingThe study was carried out among randomly selected Danish worksite catering outlets.SubjectsThe subjects participating in the study comprised 526 Danish worksite catering managers.ResultsThe results showed a strong correlation between caterers' ‘green-ness’ and the nutritional quality of the menu options offered. Green caters had more healthy options in their menus than non-green caters, which is likely to result in improved nutritional quality of the diets of end consumers. The reason for this may partly be the increased service training efforts that green caterers practise in order to be able to implement organic foods successfully. It may also be associated with the fact that the price premiums and availability of the organic products forces caterers to serve menus with higher amounts of root and non-green leafy vegetables, pulses and seasonal vegetables.ConclusionThe present findings suggest that organic conversion of public canteens may be a good opportunity to promote healthier eating in public catering.

scholarly journals Fibre and polyphenols of selected fruits, nuts and green leafy vegetables used in Serbian diet

2015 ◽  
Vol 80 (1) ◽  
pp. 21-33 ◽  
Author(s):  
Margarita Dodevska ◽  
Sladjana Sobajic ◽  
Brizita Djordjevic
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Total Phenols ◽  
Beta Glucan ◽  
Plant Foods ◽  
Green Leafy Vegetables ◽  
Insoluble Fibre

Fruits and vegetables are known as good sources of numerous bioactive compounds among which polyphenols and dietary fibre are considered essential because of their protective health effects. The aim of this study was to characterize the quality of selected plant foods of our region regarding amount of total phenols, fibres and ratio of certain fractions of fibre. Fifteen samples of plant foods (green leafy vegetables, fruits and nuts) were evaluated for total antioxidant activity, total phenolic content, total, soluble and insoluble fibre and fractions of fibre: beta-glucans, arabinoxylan, cellulose and resistant starch. Generally nuts were the richest sources of fibre and total phenols. However, when serving size was taken into consideration, it appeared that raspberry and blackberry were the richest in total, soluble fibre and cellulose. At the same time, almonds and hazelnuts were particulary rich in insoluble fibre, while walnuts had the highest polyphenol content. Analyzed plant foods were poor sources of arabinoxylan and beta-glucan. Data on resistant starch presence in cashew nut is the first confirmation that resistant starch can be found in significant amount in some nuts. The results give rare insight into the quality of selected plant foods regarding dietary fibre and polyphenols from the nutritive point of view.

scholarly journals Biostimulant Application under Different Nitrogen Fertilization Levels: Assessment of Yield, Leaf Quality, and Nitrogen Metabolism of Tunnel-Grown Lettuce

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1613
Author(s):  
Lucia Ottaiano ◽  
Ida Di Mola ◽  
Eugenio Cozzolino ◽  
Christophe El-Nakhel ◽  
Youssef Rouphael ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Growth Parameters ◽  
Leafy Vegetables ◽  
Nitrate Accumulation ◽  
Leaf Quality ◽  
Yield Increase ◽  
Green Leafy Vegetables ◽  
Use Efficiency ◽  
Positive Effect

Promising strategies that could aid a shift from N-intensive agriculture to an eco-friendlier approach include the integrated use of plant-based biostimulants. To date, results about the accumulation of nitrate in green leafy vegetables due to biostimulant application are conflicting. Therefore, the current study aimed at assessing the effect of a new plant-based biostimulant, containing triacontanol (TRIA), that is claimed to reduce nitrate accumulation in leaves, based on the yield and leaf quality of lettuce grown in a plastic tunnel under different N conditions. The experimental design was a factorial combination of three nitrogen fertilization levels (N0, N30, and N60, corresponding to 0, 30, and 60 kg N ha−1) and two biostimulant applications (treated with ‘ILSASTIM+’ = YB and untreated control = NB). Nitrogen fertilization resulted in a 40% yield increase over N0. Biostimulant application increased the yield 21% over NB, and both improved all growth parameters. In addition, the biostimulant had a positive effect on color and Soil Plant Analysis development (SPAD) index, thus enhancing the qualitative aspect. Interestingly, biostimulant application boosted nitrogen use efficiency with a 23% increase over untreated plants. The use of biostimulant proved to be suitable to be applied in a sustainable strategy of production and quality improvement.

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.

Do dietary patterns and morbidities have a relationship with primary infertility among women? A study from NFHS-4 (2015–16), India

2021 ◽  
pp. 1-16
Author(s):  
Sayeed Unisa ◽  
Kanchan Negi ◽  
Sucharita Pujari ◽  
Vaishali Chaurasia
Keyword(s):  
Dietary Patterns ◽  
Family Health ◽  
Severe Anaemia ◽  
Married Women ◽  
Leafy Vegetables ◽  
Thyroid Disorder ◽  
Daily Consumption ◽  
High Blood Glucose ◽  
Green Leafy Vegetables ◽  
Primary Infertility

Abstract This study assessed the rate of primary infertility and its associated factors among 402,807 currently married women aged 20–49 years in India using National Family Health Survey-4 data collected in 2015–2016. Dietary patterns and selected morbidities were included as independent variables, and socioeconomic variables were considered as covariates. Bivariate and multivariate analyses were done to estimate the prevalence of primary infertility and assess its association with the selected variables, respectively. The rate of primary infertility among currently married women in India in 2015–16 was 1.9% and this was significantly associated with younger age (<35 years), higher age at marriage (≥18 years), urban residence, higher secondary or above education and poverty. The consumption of dairy products (OR = 0.79, CI = 0.73–0.86), dark green leafy vegetables (OR = 0.57, CI = 0.39–0.81) and fruit (OR = 0.88, CI = 0.77–1.01) significantly reduced the odds of primary infertility. Daily consumption of fish and aerated drinks was related to 1.06–1.21 times higher odds of primary infertility. Overweight/obesity, high blood pressure and high blood glucose levels were associated with 1.08–1.21 times elevated odds of primary infertility. Thyroid disorder (OR = 1.38, CI = 1.21–1.60), heart disease (OR = 1.17, CI = 1.16–1.19) and severe anaemia (OR = 1.24, CI = 1.00–1.53) were associated with an increased likelihood of primary infertility among women (OR 1.17–1.39, CI 1.00–1.60). The findings provide compelling evidence that primary infertility among women is related to dietary patterns and morbidities. Interventions and programmes targeting the promotion of healthy diets and lifestyles could be beneficial in addressing the issue of primary infertility among women.

scholarly journals Determinants and Suitability of Carotenoid Reflection Score as a Measure of Carotenoid Status

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 113 ◽  
Author(s):  
Elaine Rush ◽  
Isaac Amoah ◽  
Tung Diep ◽  
Shabnam Jalili-Moghaddam
Keyword(s):  
Body Size ◽  
Health Outcomes ◽  
Daily Intake ◽  
Leafy Vegetables ◽  
Carotenoid Concentration ◽  
Dairy Foods ◽  
Green Leafy Vegetables ◽  
Positive Correlations ◽  
Dark Green ◽  
Negative Health Outcomes

Carotenoids, orange-coloured pigments found in vegetables, fruit, eggs and dairy foods, act as antioxidants and vitamin A precursors in the human body. Skin carotenoid concentration is a biomarker of vegetable and fruit intake. The aim was to identify determinants of skin carotenoid concentration by measuring “Veggie Meter™” carotenoid reflection spectroscopy scores (CRS) from the fingertip of adults with a range of ages, ethnicity and body size. Frequencies of daily intake of vegetables and fruit and weekly intake of pumpkin and carrot, dark green leafy vegetables (DGLV), eggs (yolk), and dairy were determined from a self-completed food-frequency-questionnaire. A total of 571 (324 Women, 247 Men) adults, aged 16 to 85 years, completed measurements. The CRS ranged from 83 to 769, with a median of 327. Women and men did not score differently. For all participants there were negative correlations of CRS with weight (r = −0.312) and BMI (r = −0.338) and positive correlations with weekly intakes of DGLV (r = 0.242) and carrots and pumpkin (r = 0.202). Based on a review of health outcomes associated with plasma carotenoids, 82% of the participants in the current study are at moderate risk, or more, of negative health outcomes. Determinants of carotenoid status were body size, intake of DGLV, carrots and pumpkin, and ethnicity.

Fertilization impacts on green leafy vegetables supplied with slow release nitrogen fertilizers

2015 ◽  
Vol 39 (10) ◽  
pp. 1421-1430 ◽  
Author(s):  
ShuMei Cai ◽  
HaiTao Zhu ◽  
JuanJuan Wang ◽  
TingYuan Yu ◽  
Xiaoqing Qian ◽  
...  
Keyword(s):  
Slow Release ◽  
Leafy Vegetables ◽  
Nitrogen Fertilizers ◽  
Green Leafy Vegetables
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