Identification and Quantification of Major Carotenoids in Some Vegetables

El-Qudah, Jafar M.

doi:10.3844/ajassp.2009.492.497

Cited by 24 publications

(12 citation statements)

References 26 publications

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“… b References: A =Surles and others (2004); B =Sun and others (2009); C =Alasalvar and others (2001); D =Nicolle and others (2004); E =EL‐Qudah (2009); F =Simon and others (1989); H =Rodriguez‐Amaya and others (2008); I =Grassmann and others (2007). …”

Section: Pigments and Other Compoundsmentioning

confidence: 99%

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Arscott¹,

Tanumihardjo²

2010

Comp Rev Food Sci Food Safe

252

147

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Hippocrates, a philosopher who lived from 460 to 359 BC is often quoted as saying, "Let your food be thy medicine and your medicine be thy food." Having lived just shy of a century at a time when life expectancies were much less, he must have understood the importance of a healthy diet. A diet high in fruit and vegetables has been linked to optimal health in a variety of studies. One vegetable that has gained popularity is the carrot due in part to the introduction of "cut & peel" convenience packages. Although most people in the United States know carrots as an orange vegetable that can be eaten raw or in a variety of cooked dishes, original carrots were yellow and purple. These carrot varieties are currently undergoing phenotypic recurrent selection to improve the profile of compounds considered to be beneficial. This process is called biofortification, which has increased provitamin A content by >40% since 1970. The most novel carrot produced to date is an orange-purple-red variety that not only contains provitamin A activity as ␣-and ␤-carotene, but also contains anthocyanins and the nonprovitamin A carotenoid lycopene, of which both are potent antioxidants. A functional food is one that provides benefit beyond basic nutrition. Biofortified carrots of many colors not only provide vitamin A, but may contribute to optimal health. Because supplements have not been shown to be overly beneficial, except for correcting deficiencies, whole foodbased approaches to enhance health by utilizing functional foods such as biofortified carrots should be considered.

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Section: Pigments and Other Compoundsmentioning

confidence: 99%

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Arscott¹,

Tanumihardjo²

2010

Comp Rev Food Sci Food Safe

252

147

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“…The antioxidant contents exhibited by the samples were included in the variation interval found in the literature for C. pepo. Lutein and β-carotene contents in epicarp and mesocarp fall within the range reported in previous studies [9], but our lutein mesocarp content in "Yellow" Zucchini (362.7 mg /kg dry weight) was higher than reported in mesocarp by Tadmor et al [42] (143.2 mg/kg dry weight, assuming 92% of moisture); El-Qudah [43] analyzed the lutein, β-carotene and zeaxanthin contents in Zucchini fruit and their results were lower than ours for the three carotenoids (23.4, 1.46 and 0.41 mg/kg dry weight, respectively). In relation to Vitamin C, in our study the loss of ascorbic acid was offset by the simultaneous increase of dehydroascorbic acid (a biologically active vitamin).…”

Section: Discussionmentioning

confidence: 41%

Role of Zucchini and Its Distinctive Components in the Modulation of Degenerative Processes: Genotoxicity, Antigenotoxicity, Cytotoxicity and Apoptotic Effects

Martínez-Valdivieso¹,

Font²,

Fernández-Bedmar³

et al. 2017

Preprint

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Zucchini (Cucurbita pepo subsp. pepo) is a seasonal vegetable with high nutritional and medical value. Many useful properties of this fruit are attributed to its bioactive compounds. Zucchini fruits ("Yellow" and "Light Green" varieties) and four distinctive components (lutein, β-carotene, zeaxanthin and dehydroascorbic acid)were selected. Firstly it was determinated the lutein, β-carotene, zeaxanthin and dehydroascorbic acid content in these fruits and then, in order to measure the safety and suitability of their use different assays were carried out: (i) Genotoxicity and antigenotoxicity tests to determine the safety and DNA-protection against hydrogen peroxide; (ii) cytotoxicity and (iii) DNA fragmentation assay to evaluate the proapoptotic effect. Results showed that: (i) all the substances were non-genotoxic, (ii) all the substances were antigenotoxic except the highest concentration of lutein, (iii) "Yellow" Zucchini epicarp and mesocarp exhibited the highest cytotoxic activity (IC50 > 0.1 mg/mL and 0.2 mg/mL, respectively) and iv) "Light Green" Zucchini skin and pulp induced internucleosomal DNA fragmentation . To sump up, Zucchini fruit could play a positive role in human health and nutrition due to this fruit and its components were safe, able to inhibit significantly the H2O2-induced damage and exhibit antiproliferative and proapoptotic properties toward HL60 tumour cells. The information generated from this research should take into account to select potential accessions for breeding programs purposes.

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“…However, the other three species analysed showed a predominance of lutein and neoxanthin, with violaxanthin and β ‐carotene being present in lower concentrations. The predominance of neoxanthin over β ‐carotene has previously been reported in some conventional non‐leafy vegetables …”

Section: Resultsmentioning

confidence: 60%

Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.)

et al. 2012

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Identification and Quantification of Major Carotenoids in Some Vegetables

Cited by 24 publications

References 26 publications

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Role of Zucchini and Its Distinctive Components in the Modulation of Degenerative Processes: Genotoxicity, Antigenotoxicity, Cytotoxicity and Apoptotic Effects

Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.)

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