Food component profiles for fruit and vegetable subgroups

Pennington, Jean A.T.; Fisher, Rachel

doi:10.1016/j.jfca.2010.01.008

Cited by 97 publications

(89 citation statements)

References 2 publications

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“…Recently, fruits and vegetables have been recognized as natural sources of various bioactive compounds (7)(8)(9). Natural antioxidants often exist together in different combinations in nature, and consequently researchers have been investigating the additive and synergistic effects of different antioxidants (10,11).…”

Section: Introductionmentioning

confidence: 99%

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

et al. 2017

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Abstract. Fruits and vegetables have been recognized as natural sources of various bioactive compounds. Peppers, one such natural source, are consumed worldwide as spice crops. They additionally have an important role in traditional medicine, as a result of their antioxidant bioactivity via radical scavenging. However, there are no reports regarding the bioactivity of the bell pepper (Capsicum annuum L. var. grossum), a commonly used edible vegetable. The present study aimed to evaluate the anti-inflammatory effect of water extract from bell pepper leaves on mouse spleen cells, and explore the potential mechanism underlying this effect. The extract was prepared through homogenization of bell pepper leaves in deionized water. The sterilized supernatant was added to a mouse spleen cell culture stimulated by concanavalin A. Following 72 h of culture, the levels of inflammatory cytokines in the culture supernatant were measured using a sandwich enzyme-linked immunosorbent assay system, and levels of inflammatory proteins were assessed using western blotting. The bell pepper leaf extract significantly inhibited inflammatory cytokine production, inhibited cell proliferation without producing cytotoxicity, and suppressed the expression of inflammatory proteins. These results suggest that components of the bell pepper leaf extract possess anti-inflammatory activity. The study of the anti-inflammatory mechanism of bell pepper leaf extract has provided useful information on its potential for therapeutic application.

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Section: Introductionmentioning

confidence: 99%

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

et al. 2017

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“…1,2 Various subgroups of fruits and vegetables contain different micronutrients and phytochemicals. 3 However, which subgroups of fruits and vegetables contribute most to this inverse association remains unclear. Inconsistent results were found for citrus fruit juice, 4,5 berries, 6 -8 cruciferous vegetables, 4,8,9 leafy vegetables, 4,9 and root vegetables.…”

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confidence: 99%

“…13 Recently, Pennington and Fisher defined 10 fruit and vegetable subgroups in a novel way based on a combination of their unique nutritional value and characteristics, eg, edible part of the plant, color, botanical family, and total antioxidant capacity. 3,14 The color of the edible portion of fruits and vegetables reflects the presence of pigmented phytochemicals, eg, carotenoids and flavonoids. Their color could, therefore, be an indicator of their nutrient profile and could be used to group various fruits and vegetables.…”

mentioning

confidence: 99%

“…Their color could, therefore, be an indicator of their nutrient profile and could be used to group various fruits and vegetables. 3,15 Heber has suggested using fruit and vegetable colors as a tool to translate the science of phytochemical nutrition into dietary guidelines for the public. 16 This has also been acknowledged in the 2010 Dietary Guidelines for Americans, which advises selecting vegetables from 5 subgroups (dark green, red-orange, legumes, starchy, and other vegetables) to reach the recommendation.…”

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confidence: 99%

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Colors of Fruit and Vegetables and 10-Year Incidence of Stroke

Griep

Verschuren

Kromhout

et al. 2011

Stroke

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Background and Purpose-The color of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds, (eg, carotenoids, anthocyanidins, and flavonoids). Which fruit and vegetable color groups contribute most to the beneficial association of fruit and vegetables with stroke incidence is unknown. Therefore, we examined associations between consumption of fruit and vegetable color groups with 10-year stroke incidence. Methods-This was a prospective, population-based cohort study, including 20 069 men and women age 20 to 65 years and free of cardiovascular diseases at baseline. Participants completed a validated, 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for stroke incidence using multivariate Cox proportional hazards models adjusting for age, sex, lifestyle, and dietary factors. Results-During 10 years of follow-up, 233 incident cases of stroke were documented. Fruits and vegetables were classified into 4 color groups. Medians of green, orange/yellow, red/purple, and white fruit and vegetable consumption were 62, 87, 57, and 118 g/d, respectively. Green, orange/yellow, and red/purple fruits and vegetables were not related to incident stroke. Higher intake of white fruits and vegetables was inversely associated with incident stroke (Q4, Ͼ171

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“…Nectarine and peach are highfunctional fruits as a consequence of their quality, bioactive compounds, and antioxidant content (Legua et al 2011;Leong and Oey 2012;Tarrago-Trani et al 2012). Moreover, plums are well-known for their healthy properties and high functional content (Vicente et al 2009;Pennington and Fisher 2010;Rendina et al 2012), taking into account that variations owing to pre-harvest conditions were found (Díaz-Mula et al 2009). Many studies about nectarines and peaches have been carried out in order to increase their durability using conservation techniques such as controlled or modified atmosphere (Akbudak and Eris 2004;Cano-Salazar et al 2013) or heat treatments (Malakou and Nanos 2005;Koukounaras et al 2008), especially in post-harvest market.…”

Section: Introductionmentioning

confidence: 99%

Cultivar characterization of stone fruits for their minimal processing

2013

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Due to their physicochemical properties, minimal processing of fruits is challenging because of their quick quality loss. Therefore, several preservative steps are needed, such as washing treatments, modified atmosphere packaging, cultivar selection, etc. The latter is an important pre-harvest condition due to the fact that many functional compounds and enzymes are dependent on the cultivar. The aim of this study was to compare the minimal processing adaptation of different stone fruits (nectarine, peach, and plum), focusing on visual and functional quality. The fruit underwent minimal processing in a clean room (temperature and relative humidity were kept at 8°C and 70 %, respectively) and was washed during 2 min into 2 % w/v ascorbic acid, 1 % w/v citric acid, and 1 % w/v calcium lactate solution. To sum up, nectarine and peach offered a better adaptation, and medium-season cultivars had higher quality maintenance. Nevertheless, late cultivars should not be ruled out before hand on account of their remarkable functional content.

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Food component profiles for fruit and vegetable subgroups

Cited by 97 publications

References 2 publications

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro

Colors of Fruit and Vegetables and 10-Year Incidence of Stroke

Cultivar characterization of stone fruits for their minimal processing

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