Health Benefits of Bioactive Compounds from Vegetables

Rashmi, Havalli Bommegowda; Negi, Pradeep Singh

doi:10.1007/978-981-15-1761-7_5

Cited by 8 publications

(6 citation statements)

References 232 publications

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“…e fast lifestyle forces people to opt for ready-to-eat food products. Smart consumers are strictly restricting foods loaded with chemicals and are demanding phytochemically rich and natural colored food products [4]. e bioactive components present in foods have the ability to scavenge the free radicals and thus prevent oxidative stress in the body.…”

Section: Introductionmentioning

confidence: 99%

“…e bioactive components present in foods have the ability to scavenge the free radicals and thus prevent oxidative stress in the body. ese compounds even present in small amount possess the ability to prevent or reduce the risk of degenerative diseases such as cardiovascular diseases, diabetes, hypertension, coronary disease, cancer, and so on [4][5][6]. Several studies, including Panghal et al [7], Bawa et al [8], Simonato et al [9], and Majewska et al [10], reported the successful enhancement of bioactive and antioxidant properties of food products with the increment of bioactive compound rich substances.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Bawa

Singh

Brar

et al. 2022

Journal of Food Quality

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Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly ( p < 0.05 ) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly ( p < 0.05 ), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas a ∗ of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Bawa

Singh

Brar

et al. 2022

Journal of Food Quality

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“…In this research, spinach leaf extract and banana peel are considered for the production of iron NPs. Spinacia oleracea, commonly known as spinach, is a leafy green plant that belongs to the family of Amaranthaceae and is a superfood as it has lots of nutrients that are beneficial to humans [27]. It is an excellent source of iron and contains 0.81 g of iron.…”

Section: Introductionmentioning

confidence: 99%

Green Synthesis of Iron Nanoparticles from Spinach Leaf and Banana Peel Aqueous Extracts and Evaluation of Antibacterial Potential

Tyagi¹,

Gupta²,

Tyagi

et al. 2021

Journal of Nanomaterials

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Spinacia oleracea (spinach) and Musa acuminata (banana) were chosen for the study, and aqueous extracts of spinach leaf extract (SLE) and banana peel extract (BPE) were prepared for the synthesis of iron nanoparticles (FeNPs), and their antibacterial potential against pathogenic bacteria Bacillus subtilis (MTTC 1133) and Escherichia coli (MTTC 62) was evaluated. In 10 minutes at 60°C, the color of the mixture (FeCl3+SLE) changed from light green to dark blackish-brown, and the color of the mix (FeCl3+BPE) changed from transparent yellow to dark black, confirming the synthesis of FeNPs from SLE and BPE, respectively. The UV-Vis spectra of spinach- and banana-derived FeNPs revealed two peaks ranging from 240 to 430 nm and multiple peaks at 240, 270, and 395 nm, respectively. FTIR spectroscopy was used to show different functional groups on BPE and SLE, and their role in FeNP synthesis was predicted. TEM micrographs showed that the particles were in nanoscale, ranging in size from 20 to 50 nm for BPE-derived FeNPs and 10 to 70 nm for SLE-derived FeNPs. The FeNP (BPE and SLE) XRD analysis revealed amorphism, with a weak iron characteristic peak, indicating noncrystallinity. The antibacterial potential of BPE- and SLE-FeNPs was investigated, and inhibition zones (mm) against B. subtilis ( 22.70 ± 0.4 ) and E. coli ( 20.45 ± 1.66 ) were observed, as well as SLE-FeNPs against B. subtilis ( 23.56 ± 1.00 ) and E. coli ( 20.33 ± 0.58 ). There were no significant differences in antibacterial activities between BPE-FeNPs and SLE-FeNPs. Positive controls were tetracycline and gentamicin, both standard antibiotics, at 5 μg/disk. SLE- and BPE-derived green FeNPs were also analysed in vivo of D. melanogaster life history traits, i.e., fecundity, hatchability, viability, and duration of development for toxicity evaluation. SLE- and BPE-derived green FeNPs at a concentration of 10 mg/L were fed flies compared to normal diet-fed flies (control sample), and no significant differences were observed between them. The findings suggest that FeNPs have a high antibacterial potential and could be used as antibacterial agents against pathogenic bacteria while being nontoxic in nature.

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“…16 Not only for their free radical scavenging activities, they do produce significant antiinflammatory and antipyretic activities from previous reports. 17 The studied plant, Brassica carinata (locally called "Gomenzer"), is an erect, annual herb growing from 30-200 cm tall. 18 It originated through hybridization between Brassica nigra and Brassica oleracea in the highlands of Ethiopia.…”

Section: Introductionmentioning

confidence: 99%

<p>In vitro Antioxidant and in vivo Wound Healing Activities of the 80% Methanol Extract and Solvent Fractions of Seeds of <em>Brassica carinata</em> A. Braun (Brassicaceae) in Mice</p>

Alemu¹,

Getahun²,

Kahaliw³

2020

JEP

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Background: Brassica carinata is one of the traditional medicinal plants used in Ethiopia for the treatment of wounds and other diseases. However, the plant has not been scientifically validated, and thus the present study evaluated the in vitro anti-oxidant and the in vivo wound healing activity of the crude extract and solvent fractions of B. carinata seeds in mice. Materials and Methods: The crude extract was prepared by maceration using 80% methanol and formulated as 5% and 10% w/w ointments for topical application. The acute dermal toxicity was performed in female albino rats based on Organization for Economic Cooperation and Development (OECD) guideline number 434. Excision and incision wound healing models were used to evaluate the wound healing activities of crude extract and solvent fractions ointments in mice. Wound healing parameters such as wound area contraction and the period of epithelialization were determined in an excision model, whereas tensile strength was determined in an incision model. Moreover, the crude extract and solvent fractions were evaluated for the free radical scavenging activities in DPPH assay. Results: The acute dermal toxicity test showed that a limit dose of 2,000 mg/kg of 10% w/w crude extract ointment did not cause dermal toxicity in mice. In the excision wound model, the data revealed that 10% w/w ointment exhibited a significant wound contraction (from day 6 to 16, P<0.001) effect with a significant decrease in epithelization period (at day 14, P<0.001). In addition, 5% ointment of the crude extract showed a significant effect in wound contraction (from day 8 onwards, P<0.01) and epithelization period (at day 16, P<0.01). Despite all fractions being shown to promote wound healing, 10% w/w aqueous and ethyl acetate fractions showed a significant wound contraction (P<0.001) effect starting from the 4th day onwards. Besides, the maximum antioxidant activity was seen in the aqueous fraction with an IC50 value of 3.45±0.12 mg/mL. Conclusion: The present study demonstrated that the 80% methanol extract and solvent fractions of the seeds of B.carinata possess potential wound healing and anti-oxidant effects, supporting the traditional use of the plant for wound management.

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Health Benefits of Bioactive Compounds from Vegetables

Cited by 8 publications

References 232 publications

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Green Synthesis of Iron Nanoparticles from Spinach Leaf and Banana Peel Aqueous Extracts and Evaluation of Antibacterial Potential

<p>In vitro Antioxidant and in vivo Wound Healing Activities of the 80% Methanol Extract and Solvent Fractions of Seeds of <em>Brassica carinata</em> A. Braun (Brassicaceae) in Mice</p>

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