Effect of Dark Treatment of the Eggplant on Fruit Skin Color and its Anthocyanin Component.

Matsuzoe, Naotaka; Yamaguchi, Masa‐atsu; Kawanobu, Syuji; Watanabe, Yoshihiko; Higashi, Hanae; Sakata, Yusuke

doi:10.2503/jjshs.68.138

Cited by 38 publications

(45 citation statements)

References 3 publications

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“…Nasunin is part of the anthocyanin purple pigment found in the peel of eggplant, purple radish, red turnip, and red cabbage [223][224][225]. Matsuzoe et al [226] examined the profile of anthocyanins in several eggplant cultivars and found that nasunin represents between 70% to 90% of the total anthocyanins in the peel, however the actual concentration of nasunin has not been reported. Nasunin is an antioxidant that effectively scavenges reactive oxygen species, such as hydrogen peroxide, hydroxyl and superoxide, as well as inhibits the formation of hydroxyl radicals, probably by chelating ferrous ions in the Fenton reaction [223,225].…”

Section: Eggplantmentioning

confidence: 99%

Nutritional Quality and Health Benefits of Vegetables: A Review

Dias¹

2012

FNS

151

162

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Vegetables are considered essential for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals. Each vegetable group contains a unique combination and amount of these phytonutriceuticals, which distinguishes them from other groups and vegetables whithin their own group. In the daily diet vegetables have been strongly associated with improvement of gastrointestinal health, good vision, and reduced risk of heart disease, stroke, chronic diseases such as diabetes, and some forms of cancer. Some phytochemicals of vegetables are strong antioxidants and are thought to reduce the risk of chronic disease by protecting against free radical damage, by modifying metabolic activation and detoxification of carcinogens, or even by influencing processes that alter the course of tumor cells. All the vegetables may offer protection to humans against chronic diseases. Nutrition is both a quantity and a quality issue, and vegetables in all their many forms ensure an adequate intake of most vitamins and nutrients, dietary fibers, and phytochemicals which can bring a much-needed measure of balance back to diets contributing to solve many of these nutrition problems. The promotion of healthy vegetable products has coincided with a surging consumer interested in the healthy functionality of food. Because each vegetable contains a unique combination of phytonutriceuticals, a great diversity of vegetables should be eaten to ensure that individual's diet includes a combination of phytonutriceuticals and to get all the health benefits. This article makes a review and discusses the nutritional quality and health benefits of the major groups of vegetables. More interdisciplinary work is required that involves nutritional and food scientists as well as others from biomedical fields to ascertain the thrue function of specific phytonutriceuticals.

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Section: Eggplantmentioning

confidence: 99%

Nutritional Quality and Health Benefits of Vegetables: A Review

Dias¹

2012

FNS

151

162

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“…), Vaccinium sp. such as cranberry (Vaccinium macrocarpon) and bilberry (Vaccinium myrtillus), eggplant (Solanum melongena), and lychee (Litchi chinensis), multiple flavonoid structural genes are coregulated for anthocyanin synthesis or in many of these fruit anthocyanin synthesis is enhanced by sunlight (Tyas et al, 1998;Matsuzoe et al, 1999;Zhou and Singh, 2000;Li et al, 2001;Jaakola et al, 2002;Kim et al, 2003;Kataoka and Beppu, 2004;Steyn et al, 2004;Tsuda et al, 2004;Jia et al, 2005;Lo Piero et al, 2005;Anttonen et al, 2006;Halbwirth et al, 2006). In none of these cases has a MYB or bHLH regulator specific for induction of anthocyanin synthesis in fruit been isolated.…”

mentioning

confidence: 99%

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Takos¹,

Jaffé²,

Jacob³

et al. 2006

Plant Physiol.

913

776

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Anthocyanins are secondary metabolites found in higher plants that contribute to the colors of flowers and fruits. In apples (Malus domestica Borkh.), several steps of the anthocyanin pathway are coordinately regulated, suggesting control by common transcription factors. A gene encoding an R2R3 MYB transcription factor was isolated from apple (cv Cripps' Pink) and designated MdMYB1. Analysis of the deduced amino acid sequence suggests that this gene encodes an ortholog of anthocyanin regulators in other plants. The expression of MdMYB1 in both Arabidopsis (Arabidopsis thaliana) plants and cultured grape cells induced the ectopic synthesis of anthocyanin. In the grape (Vitis vinifera) cells MdMYB1 stimulated transcription from the promoters of two apple genes encoding anthocyanin biosynthetic enzymes. In ripening apple fruit the transcription of MdMYB1 was correlated with anthocyanin synthesis in red skin sectors of fruit. When dark-grown fruit were exposed to sunlight, MdMYB1 transcript levels increased over several days, correlating with anthocyanin synthesis in the skin. MdMYB1 gene transcripts were more abundant in red skin apple cultivars compared to non-red skin cultivars. Several polymorphisms were identified in the promoter of MdMYB1. A derived cleaved amplified polymorphic sequence marker designed to one of these polymorphisms segregated with the inheritance of skin color in progeny from a cross of an unnamed red skin selection (a sibling of Cripps' Pink) and the non-red skin cultivar Golden Delicious. We conclude that MdMYB1 coordinately regulates genes in the anthocyanin pathway and the expression level of this regulator is the genetic basis for apple skin color.

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“…Shading from sunlight reduces the anthocyanin content in apple (Awad et al, 2000;Saito, 1995) and antioxidant activity in the skin of lemon and apple (Kondo et al, 2003). The red coloration of mangos is improved with high light intensity (Sasaki and Utsunomiya, 2002), and light is essential in the anthocyanin synthesis of eggplant (Matsuzoe et al, 1999). Further, UV light plays an important role in the anthocyanin synthesis of apple (Arakawa, 1988(Arakawa, , 2000Kubo et al, 1988), sweet cherry (Arakawa, 1993;Kataoka et al, 1996), peach (Kataoka and Beppu, 2004), and grape (Kataoka et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

Relationships between Surface Blushing and Qualitative Components of Japanese Apricot (Prunus mume Sieb. et Zucc.) ‘Nanko’ Fruit

Sakurai

Negoro

et al. 2012

J. Japan. Soc. Hort. Sci.

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The relationships between surface blushing and the content of qualitative components of the Japanese apricot 'Nanko' fruit were investigated. Brightly blushed fruit covering over 25% of its surface had higher levels of citric acid, phenolics, and antioxidant activity in its flesh than non-blushed fruit. Shading apricot fruit from ultraviolet (UV) light for about 3 weeks before harvest produced a clear decrease in surface blushing, phenolic content, and antioxidant activity. UV-B irradiation for 12 h to the inner canopy fruit 10 days before harvest resulted in blushing and increased the antioxidant activity. These results showed that brightly blushed fruit was rich in phenolics and antioxidant activity and that UV light played an important role in blushing, phenolic content, and antioxidant activity in the Japanese apricot 'Nanko' fruit. When fruit shaded from sunlight was exposed to sunlight for about 3 weeks before harvest by cutting off the shoot with leaves around the fruit to increase UV irradiation, surface blushing was caused, and the phenolic content and antioxidant activity in flesh were increased. On the other hand, placing reflecting films under the outer canopy for 40 days had no effect on the development of the bright red color.

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Effect of Dark Treatment of the Eggplant on Fruit Skin Color and its Anthocyanin Component.

Cited by 38 publications

References 3 publications

Nutritional Quality and Health Benefits of Vegetables: A Review

Nutritional Quality and Health Benefits of Vegetables: A Review

Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples

Relationships between Surface Blushing and Qualitative Components of Japanese Apricot (Prunus mume Sieb. et Zucc.) ‘Nanko’ Fruit

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