Cargando…

Seasonal Effects on Bioactive Compounds and Antioxidant Capacity of Six Economically Important Brassica Vegetables

Research on natural and bioactive compounds is increasingly focused on their effects on human health, but there are unexpectedly few studies evaluating the relationship between climate and natural antioxidants. The aim of this study was analyze the biological role of six different Brassica vegetable...

Descripción completa

Detalles Bibliográficos
Autores principales:	Aires, Alfredo, Fernandes, Conceição, Carvalho, Rosa, Bennett, Richard N., Saavedra, Maria J., Rosa, Eduardo A.S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2011
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6264194/ https://www.ncbi.nlm.nih.gov/pubmed/21832972 http://dx.doi.org/10.3390/molecules16086816

Ejemplares similares

Evaluation of Biological Value and Appraisal of Polyphenols and Glucosinolates from Organic Baby-Leaf Salads as Antioxidants and Antimicrobials against Important Human Pathogenic Bacteria
por: Aires, Alfredo, et al.
Publicado: (2013)

Rapid Separation of Indole Glucosinolates in Roots of Chinese Cabbage (Brassica rapa Subsp. Pekinensis) by High-Performance Liquid Chromatography with Diode Array Detection
por: Aires, Alfredo, et al.
Publicado: (2017)

Profiling of Polyphenol Composition and Antiradical Capacity of Erica cinerea
por: Aires, Alfredo, et al.
Publicado: (2017)

New Vegetable Brassica Foods: A Promising Source of Bioactive Compounds
por: Soengas, Pilar, et al.
Publicado: (2021)

Chemical Composition and Antioxidant Activity in Different Tissues of Brassica Vegetables
por: Bhandari, Shiva Ram, et al.
Publicado: (2015)

Identification of Antioxidant Capacity -Related QTLs in Brassica oleracea
por: Sotelo, Tamara, et al.
Publicado: (2014)

Drought stress enhances nutritional and bioactive compounds, phenolic acids and antioxidant capacity of Amaranthus leafy vegetable
por: Sarker, Umakanta, et al.
Publicado: (2018)

Effects of agriculture production systems on nitrate and nitrite accumulation on baby-leaf salads
por: Aires, Alfredo, et al.
Publicado: (2013)

Antioxidant Capacity of Anthocyanins and other Vegetal Pigments
por: Tena, Noelia, et al.
Publicado: (2020)

Antioxidant Properties of Bioactive Compounds in Fruit and Vegetable Waste
por: Jiménez-Moreno, Nerea, et al.
Publicado: (2023)

Vegetable brassicas and related crucifers /
por: Dixon, Geoffrey R.
Publicado: (2007)

Phenolic Compounds in Brassica Vegetables
por: Cartea, María Elena, et al.
Publicado: (2010)

Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
por: Pinto, Teresa, et al.
Publicado: (2021)

Relationship between color and antioxidant capacity of fruits and vegetables
por: Cömert, Ezgi Doğan, et al.
Publicado: (2019)

Bioactive Compounds and Antioxidant Capacity of Small Berries
por: Zorzi, Michael, et al.
Publicado: (2020)

A Phylogenetic Analysis of Chloroplast Genomes Elucidates the Relationships of the Six Economically Important Brassica Species Comprising the Triangle of U
por: Li, Peirong, et al.
Publicado: (2017)

Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
por: Parada, Romina B., et al.
Publicado: (2023)

Nutritional and antioxidant components and antioxidant capacity in green morph Amaranthus leafy vegetable
por: Sarker, Umakanta, et al.
Publicado: (2020)

Phytochemical Composition and Antibacterial Activity of Hydroalcoholic Extracts of Pterospartum tridentatum and Mentha pulegium against Staphylococcus aureus Isolates
por: Aires, Alfredo, et al.
Publicado: (2016)

Trichoderma hamatum Increases Productivity, Glucosinolate Content and Antioxidant Potential of Different Leafy Brassica Vegetables
por: Velasco, Pablo, et al.
Publicado: (2021)

Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables
por: Nandasiri, Ruchira, et al.
Publicado: (2023)

Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces
por: Martínez-Ispizua, Eva, et al.
Publicado: (2021)

Harnessing the microbiomes of Brassica vegetables for health issues
por: Wassermann, Birgit, et al.
Publicado: (2017)

Evaluation of Brassica Vegetables as Potential Feed for Ruminants
por: de Evan, Trinidad, et al.
Publicado: (2019)

Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
por: Kao, Fuh-Juin, et al.
Publicado: (2013)

Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium
por: Czech, Anna, et al.
Publicado: (2022)

Antioxidant capacity and bioactive compounds of four Brazilian native fruits
por: Denardin, Cristiane C., et al.
Publicado: (2015)

The Role of Glucosinolate Hydrolysis Products from Brassica Vegetable Consumption in Inducing Antioxidant Activity and Reducing Cancer Incidence
por: Becker, Talon M., et al.
Publicado: (2016)

Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD of Brassica vegetables extracted in different solvents
por: Rahman, Mohammad Mahfuzur, et al.
Publicado: (2022)

Phenolic Profile and Bioactive Potential of Stems and Seed Kernels of Sweet Cherry Fruit
por: Afonso, Sílvia, et al.
Publicado: (2020)

Stability of Phenols, Antioxidant Capacity and Grain Yield of Six Rice Genotypes
por: Kunnam, Juthathip, et al.
Publicado: (2023)

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables
por: Wieczorek, Martyna N., et al.
Publicado: (2019)

Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation
por: Matute, Alexis, et al.
Publicado: (2021)

No correlation is found for vegetables between antioxidant capacity and potential benefits in improving antioxidant function in aged rats
por: Ji, Linlin, et al.
Publicado: (2014)

Ozone fumigation increases the abundance of nutrients in Brassica vegetables: broccoli (Brassica oleracea var. italica) and Chinese cabbage (Brassica pekinensis)
por: Rozpądek, Piotr, et al.
Publicado: (2014)

Bioactive Compounds and Antioxidant Capacity of Rosa rugosa Depending on Degree of Ripeness
por: Al-Yafeai, Ahlam, et al.
Publicado: (2018)

Antioxidant Capacity of Two Novel Bioactive Fe(III)-Cyclophane Complexes
por: Salazar-Medina, Alex J., et al.
Publicado: (2013)

Biological characteristics, bioactive compounds, and antioxidant activities of off-season mulberry fruit
por: Liu, Peigang, et al.
Publicado: (2022)

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products
por: Bas-Bellver, Claudia, et al.
Publicado: (2022)

Six Common Herbs with Distinctive Bioactive, Antioxidant Components. A Review of Their Separation Techniques
por: Oreopoulou, Antigoni, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_n43fuho9ni2ptmovsejes6emp3