Oriental brassica vegetables – alternatives for a higher intake of health-promoting substances
Abstract
Keywords
Full Text:
PDFReferences
World Health Organization. Fruit and vegetables for health: report of the Joint FAO/WHO Workshop on Fruit and Vegetables for Health, 1–3 September 2004, Kobe, Japan. Geneva: World Health Organization; 2005.
Buchtová I. Situační a výhledová zpráva. Praha: Ministerstvo zemědělství České republiky; 2017.
Eurostat. Daily consumption of fruit and vegetables by sex, age and educational attainment level [Internet]. 2017 [cited 2018 Mar 20]. Available from: http://appsso.eurostat.ec.europa.eu/nui/show.do?dataset=hlth_ehis_fv3e〈=en
Ferro LA, Gibney M, Sjöström M. Nutrition and diet for healthy lifestyles in Europe: the EURODIET evidence. Public Health Nutr. 2001;4(2A):437–740.
Cummings JH, Bingham SA. Diet and the prevention of cancer. Br Med J. 1998;317:1636–1640. https://doi.org/10.1136/bmj.317.7173.1636
Schafer G, Schenk U, Ritzel U, Ramadori G, Leonhardt U. Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes. Am J Clin Nutr. 2003;78:99–103. https://doi.org/10.1093/ajcn/78.1.99
Manchali A, Murthy KNC, Patil BS. Crucial facts about health benefits of popular cruciferous vegetables. J Funct Foods. 2012;4(1):94–106. https://doi.org/10.1016/j.jff.2011.08.004
Aires A, Fernandes C, Carvalho R, Bennett RN, Saavedra MJ, Rosa EAS. Seasonal effects on bioactive compounds and antioxidant capacity of six economically important Brassica vegetables. Molecules. 2011;16:6816–6832. https://doi.org/10.3390/molecules16086816
Bellostas N, Sorensen JC, Sorensen H. Qualitative and quantitative evaluation of glucosinolates in cruciferous plants during their life cycle. Agroindustria. 2004;3:5–10.
Singh J, Upadhyay AK, Prasad K, Bahadur A, Rai M. Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables. J Food Compost Anal. 2007;20:106–112. https://doi.org/10.1016/j.jfca.2006.08.002
Liu B, Mao Q, Lin Y, Zhou F, Xie L. The association of cruciferous vegetables intake and risk of bladder cancer: a meta-analysis. World J Urol. 2013;31:127–133. https://doi.org/10.1007/s00345-012-0850-0
Wu QJ, Yang Y, Vogtmann E, Wang J, Han LH, Li HL, Xiang YB. Cruciferous vegetables intake and the risk of colorectal cancer: a meta-analysis of observational studies. Ann Oncol. 2013;24:1079–1087. https://doi.org/10.1093/annonc/mds601
Wills RBH, Wong AWK, Scriven FM, Greenfield H. Nutrient composition of Chinese vegetables. J Agric Food Chem. 1984;32(2):413–416. https://doi.org/10.1021/jf00122a059
Sun B, Liu N, Zhao Y, Yan H, Wang Q. Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) cultivars. Food Chem. 2011;124:941–947. https://doi.org/10.1016/j.foodchem.2010.07.031
Yolley, D. Specialty and minor crop handbook. 2nd ed. Oakland, CA: University of California; 1998.
Morgan W, Midmore D. Chinese broccoli (Kailaan) in Southern Australia. A report for the Rural Industries Research and Development Corporation. Barton: RIRDC; 2003.
Larkcom, J. Oriental vegetables: the complete guide for the gardening cook. 2nd ed. New York, NY: Kodansha International; 2008.
Kudrnáčová E, Kouřimská L. Qualitative properties of non-traditional types of vegetables – determination of nitrates and ascorbic acid. Potravinarstvo. 2015;9(1):237–241. https://doi.org/10.5219/466
Wang X, Yu W, Zhou Q, Han R, Huang D. Metabolic response of pakchoi leaves to amino acid nitrogen. J Integr Agric. 2014;13:778–788. https://doi.org/10.1016/S2095-3119(13)60622-X
Rakow G. Species origin and economic importance of Brassica. In: Pua EG, Douglas CJ, editors. Brassica. Berlin: Springer; 2004. p. 3–11.(Biotechnology in Agriculture and Forestry; vol 54). https://doi.org/10.1007/978-3-662-06164-0_1
Reich M, van den Meerakker AN, Parmar S, Hawkesford MJ, de Kok LJ. Temperature determines size and direction of effects of elevated CO2 and nitrogen form on yield quantity and quality of Chinese cabbage. Plant Biol. 2016;18:63–75. https://doi.org/10.1111/plb.12396
Kopta T, Pokluda R. Evaluation of organically grown Chinese broccoli (Brassica oleracea L. var. alboglabra) under the conditions of the Czech Republic. Acta Hortic. 2012;936:251–256. https://doi.org/10.17660/ActaHortic.2012.936.30
Petříková K, Hlušek J, Koudela M, Malý I, Pokluda R, Lošák T, et al. Zelenina – pěstování, výživa, ekonomika. Praha: ProfiPress; 2012.
Holm G. Chlorophyll mutations in barley. Acta Agriculturae Scandinavica. 1954;4:457–471. https://doi.org/10.1080/00015125409439955
Shen YC, Chen SL, Wang CK. Contribution of tomato phenolics to antioxidation and down-regulation of blood lipids. J Agric Food Chem. 2007;55(16):6475–6481. https://doi.org/10.1021/jf070799z
Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology. 1995;28:25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
USDA Food Composition Databases [Internet]. 2018 [cited 2018 May 5]. Available from: https://ndb.nal.usda.gov/ndb/search/list
Kaulmann A, André CM, Schneider YJ, Hoffmann L, Bohn T. Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties. Food Chem. 2016;197:325–332. https://doi.org/10.1016/j.foodchem.2015.10.049
Rokayya S, Li CJ, Zhao Y, Li Y, Sun CH. Cabbage (Brassica oleracea L. var. capitata) phytochemicals with antioxidant and anti-inflammatory potential. Asian Pac J Cancer Prev. 2013;14(11):6657–6662. https://doi.org/10.7314/APJCP.2013.14.11.6657
Kosson R, Felczyński K, Szwejda-Grzybowska J, Grzegorzewska M, Tuccio L, Agati G, et al. Nutritive value of marketable heads and outer leaves of white head cabbage cultivated at different nitrogen rates. Acta Agric Scand B Soil Plant Sci. 2017;67(6):524–533. https://doi.org/10.1080/09064710.2017.1308006
Podsędek A, Sosnowska D, Redzynia M, Anders B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. Int J Food Sci Technol. 2006;41:49–58. https://doi.org/10.1111/j.1365-2621.2006.01260.x
Tanongkankit Y, Chiewchan N, Devahastin S. Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder. Food and Bioproducts Processing. 2012;90:541–548. https://doi.org/10.1016/j.fbp.2011.09.001
Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol. 2000;20:207–220. https://doi.org/10.1016/S0925-5214(00)00133-2
Kopsell DA, Kopsell DE. Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends Plant Sci. 2006;11:499–507. https://doi.org/10.1016/j.tplants.2006.08.006
Bell L, Wagstaff C. Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia). J Agric Food Chem. 2014;62:4481–4492. https://doi.org/10.1021/jf501096x
Amron NA, Konsue N. Antioxidant capacity and nitrosation inhibition of cruciferous vegetable extracts. Int Food Res J. 2018;25(1):65–73.
Miller-Cebert RL, Sistani NA, Cebert E. Comparative mineral composition among canola cultivars and other cruciferous leafy greens. J Food Compost Anal. 2009;22:112–116. https://doi.org/10.1016/j.jfca.2008.11.002
DOI: https://doi.org/10.5586/aa.1749
|
|
|