Folate Content and Composition of Vegetables Commonly Consumed in China

Shohag, M. J. I.; Wei, Yanyan; Yu, Ning; Lu, Lingli; Zhang, Jie; He, Zhenli; Patring, Johan

doi:10.1111/j.1750-3841.2012.02939.x

Cited by 21 publications

(22 citation statements)

References 33 publications

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“…These values were higher than the values obtained for raw A. hybridus sp and Solanum sp (FW) in the present study ( Table 2). The only exception was C. olitorius for which we obtained a considerably higher value than what was reported by van Jaarsveld et al (2014), but it was within the range reported for folate content of spinach by Delchier et al (2012) and Shohag et al (2012).…”

Section: Folate Content Of Raw Tglvssupporting

confidence: 84%

“…The studies mentioned above used microbiological methods for determination of folates, while HPLC with flourimetric detection was used in our study. It has been noted in literature that folate content of foods quantified using microbiological assay result in higher average values (Delchier et al, 2016) and HPLC methods are usually lower by 20 to 50% (Shohag et al, 2012). However, the HPLC method used in our study has several advantages over the widely used microbiological assay which uses Lactobacillus casei as test organism, but does not respond to polymer derivatives (Scott et al, 2000).…”

Section: Folate Content Of Raw Tglvsmentioning

confidence: 80%

“…Vegetables and fruits are among the richest plant sources of folates in the diet, with 5-CH 3 -H 4 folate, being the most predominant form (Delchier et al, 2016;Hefni et al, 2010;Holasova et al, 2008). Foods fortified with synthetic folic acid are also rich sources in developed countries (Shohag et al, 2012;Hefni et al, 2010). In a review by Scott et al (2000), vegetables were reported to be the largest single contributor to adult intake of folates in The Netherlands (39%), UK (35%) and Ireland (38%).…”

Section: Introductionmentioning

confidence: 99%

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Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

Ejoh¹,

Wireko‐Manu²,

Page³

et al. 2019

Afr. J. Food Sci.

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The aim of the study was to quantify the folate content of eight samples (seven raw and boiled traditional leafy vegetables and one fruit vegetable). The analysis of folate in the raw and cooked vegetable samples followed the process of extraction, deconjugation using chicken pancreas deconjugase, and derivatization. Through this process, all folate forms in the deconjugated sample extracts were converted to 5-methyltetrahydrofolic acid (THF-5CH 3) monosodium glutamate and/or diglutamate. Purification was done by affinity chromatography with Folate Binding Protein and Reversed-phase high performance liquid chromatography (RP-HPLC) equipped with fluorimetric detection was used to quantify folate. Folate content in the raw samples ranged from 21.5 µg/100 g (FW) in Solanum macrocarpon leaves to 183.4 µg/100 g (FW) in Corchorus olitorius and in the boiled samples values ranged from 8.5 µg/100 g (FW) in S. macrocarpon to 48.6 µg/100 g (FW) in Launaea taraxacifolia leaves. Loss of folate in the boiled vegetables varied from 46.6% in L. taraxacifolia to 88.4% in Adansonia digitata. The difference in folate content of the raw and boiled vegetables were found to be significantly different (p<0.05). Traditional green leafy vegetables studied are good sources of folate in their raw form. However, cooking of the vegetables resulted in considerable decrease of the folate content of the vegetables. Preparation methods of traditional leafy vegetables that will allow for optimal retention of folate are therefore necessary.

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Section: Folate Content Of Raw Tglvssupporting

confidence: 84%

Section: Folate Content Of Raw Tglvsmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

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Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

Ejoh¹,

Wireko‐Manu²,

Page³

et al. 2019

Afr. J. Food Sci.

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“…Nevertheless, no obvious correlation was found in other populations. This geographical variability may be attributed to less folate intake in the Asian population (Nath et al, 1998;Sato et al, 2013;Shohag et al, 2012). Wald et al (2001) reported that dietary supplementation with folate could reduce elevated Hcy level in order to slow down the progress of CAD.…”

Section: Discussionmentioning

confidence: 95%

Genetic polymorphism of MTHFR C677T and premature coronary artery disease susceptibility: A meta-analysis

Hou

Chen

Shi

2015

Gene

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“…Green foods are listed in Table 2. Green leafy vegetables are particularly abundant in nutrients that may be beneficial for heart health, including vitamin K (phylloquinone), magnesium, potassium, naturally occurring nitrates, and folates [142,143]. Based on findings from a meta-analysis, Pollock [144] indicated that 15.8% of cardiovascular disease (CVD) risk could be reduced by "almost every day" consumption of green leafy vegetables, which included those in the cruciferous variety.…”

Section: Green Foods and Cardiovascular Healthmentioning

confidence: 99%

A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”

Minich

2019

Journal of Nutrition and Metabolism

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Over the past decades, thousands of published studies have amassed supporting recommendations to consume fruits and vegetables for physiological and psychological health. Newer research has emerged to suggest that these plant-based foods contain a plethora of not only vitamins and minerals, but perhaps, most importantly, phytonutrients. These phytonutrients have known pleiotropic effects on cellular structure and function, ultimately resulting in the modulation of protein kinases and subsequent epigenetic modification in a manner that leads to improved outcomes. Even though eating fruits and vegetables is a well-known feature of a healthy dietary pattern, population intakes continue to be below federal recommendations. To encourage consumers to include fruits and vegetables into their diet, an “eat by color” approach is proposed in this review. Although each individual food may have numerous effects based on its constituents, the goal of this simplified approach was to identify general patterns of benefits based on the preponderance of scientific data and known mechanisms of food-based constituents. It is suggested that such a consumer-oriented categorization of these plant-based foods may lead to greater recognition of their importance in the daily diet throughout the lifespan. Other adjunctive strategies to heighten awareness of fruits and vegetables are discussed.

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Folate Content and Composition of Vegetables Commonly Consumed in China

Cited by 21 publications

References 33 publications

Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

Genetic polymorphism of MTHFR C677T and premature coronary artery disease susceptibility: A meta-analysis

A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow”

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