Role of Vegetables in Human Nutrition and Disease Prevention

Ülger, Taha Gökmen; Songur, Ayşe Nur; Çırak, Onur; PınarÇakıroğlu, Funda

doi:10.5772/intechopen.77038

Cited by 45 publications

(30 citation statements)

References 115 publications

(120 reference statements)

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“…The presence of betalains and phenolic compounds in beetroot has made this crop to be among the ten vegetables with the highest antioxidant activity [6]. The phytochemicals acting as antioxidants fight against free radicals [7], which generate cancer [8], heart, and kidney illnesses [9]. Furthermore, beetroot contains various minerals such as iron, zinc, phosphorous, potassium, calcium, sodium, magnesium, manganese, and copper [3], and vitamins, such as vitamin A, B6, and C (especially in the foliage).…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Yasaminshirazi

Hartung

Fleck³

et al. 2020

Molecules

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The growing interest of consumers in healthy organic products has increased the attention to the organic production of beetroot. In this regard, six field experiments were conducted in 2017 and 2018 in three different locations under the specific conditions of organic agriculture, and fifteen beetroot genotypes, including one F1 hybrid as a commercial control and one breeding line, were compared regarding the content of the total dry matter, total soluble sugar, nitrate, betalain, and total phenolic compounds in order to investigate the genetic potential of new and existing open-pollinated genotypes of beetroot regarding the content of their bioactive compounds. The results of this study indicated a significant impact of genotype (p < 0.05) on all measured compounds. Furthermore, results revealed a significant influence of the interactions of location × year (p < 0.05) on the beetroot composition, and, thus, the role of environmental conditions for the formation of tested compounds. The total dry matter content (TDMC) of beetroots varied between 14.12% and 17.50%. The genotype ‘Nochowski’, which possessed the highest total soluble sugar content with 14.67 °Bx (Brix), was among the genotypes with the lowest nitrate content. On the contrary, the cylindrical-shaped genotype ‘Carillon RZ’ (Rijk Zwaan), indicated the lowest sugar content and the highest nitrate concentration. The amount of total phenolic compounds ranged between 352.46 ± 28.24 mg GAE 100 g−1 DW (milligrams of gallic acid equivalents per 100 g of dry weight) and 489.06 ± 28.24 mg GAE 100 g−1 DW for the red-colored genotypes which is correlated with the high antioxidant capacity of the investigated genotypes. Due to the specifics of the required content of bioactive compounds for various products, the selection of suitable genotypes should be aligned with the intended final utilization.

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Section: Introductionmentioning

confidence: 99%

Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically

Yasaminshirazi

Hartung

Fleck³

et al. 2020

Molecules

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“…It is, therefore, within this context that this study was undertaken focusing on wild and cultivated vegetables in the Eastern Cape Province, South Africa. The term vegetable is defined as an annual or perennial horticultural crop with its parts such as roots, stalks, flowers, fruits, and leaves that can be consumed wholly or partially in raw form or after cooking (Welbaum 2015;Ülger et al 2018). This knowledge on vegetables is important for preservation of ethnobotanical knowledge as part of the cultural knowledge and practice of local communities.…”

Section: Introductionmentioning

confidence: 99%

Short Communication: Ethnobotanical study of wild and cultivated vegetables in the Eastern Cape Province, South Africa

Maroyi

2020

Biodiversitas

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Abstract. Maroyi A. 2020. Short Communication: Ethnobotanical study of wild and cultivated vegetables in the Eastern Cape Province, South Africa. Biodiversitas 21: 3982-3988. Vegetables are an important component of agricultural biodiversity required for providing a wide range of ecosystem goods and services. The current study was undertaken in the Eastern Cape Province, South Africa to document wild and cultivated vegetables. Research data were collected by means of interviews and field surveys carried out in different seasons with one hundred and thirty-eight randomly selected participants. During the interviews, we documented information on names of edible vegetables, uses, plant parts consumed, and their preparation. A total of 32 species belonging to 26 genera and 15 families were recorded in the study area. The plant families with highest number of vegetable species were Amaranthaceae, Asteraceae, and Solanaceae with at least four species each. The main uses of vegetables identified in the study area were leafy vegetables (59.4%), edible fruits and tubers (21.9% each), culinary herbs or spices (12.5%), edible seeds (9.4%) and edible stems (6.3%). The species which were categorized as important with relative frequency of citation (RFC) values >0.3 were Brassica oleracea, Solanum tuberosum, Cucurbita moschata, Spinacia oleracea, and Cucurbita maxima. Both vegetable species collected from the wild and conventional vegetables cultivated in home gardens are important to livelihoods needs of the local people.

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“…The green outer leaves of lettuce and cabbage are richer in vitamins, calcium, and iron than white inner leaves. Thinner and greener leaves are more nutritious and usually have lower calories (Ulger et al, 2018). Basella have asperient, rubefacient, anticatarrhal properties, and contains antiviral substances (Lin, et al, 2009) and leaves of basella are rich in vitamin A, vitamin C, vitamin E, vitamin K, vitamin B9 (folic acid), riboflavin, niacin, thiamine and minerals such as calcium, magnesium and iron (Deb et al, 2018).…”

Section: Leafy Vegetablesmentioning

confidence: 99%