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Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

2014Journal article Open access
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dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorSánchez Mata, María de Cortés
dc.contributor.authorCámara Hurtado, Montaña
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorPardo de Santayana, Manuel
dc.contributor.authorTardío, Javier
dc.date.accessioned2014-04-23T10:26:32Z
dc.date.available2014-04-23T10:26:32Z
dc.date.issued2014
dc.description.abstractNon-cultivated vegetables whose basal leaves have been traditionally consumed in Spain were evaluated for their potential in human nutrition, considering vitamin C, organic acids, tocopherols, phenolics and flavonoids, and antioxidant activity. As far as we know, this is the first report on organic acids and vitamin C of Anchusa azurea and Apium nodiflorum, on tocopherols of Anchusa azurea, Beta vulgaris, Chondrilla juncea, Rumex papillaris, Rumex pulcher, Silybum marianum and Taraxacum obovatum, as well as on the antioxidant capacity of most of them. Data revealed that the mentioned non-cultivated vegetables are good sources of bioactive compounds. Rumex pulcher, R. papillaris and Papaver rhoeas are rich in vitamin C, Sonchus oleraceus and Rumex papillaris in tocopherols. Rumex pulcher, Papaver rhoeas and Anchusa azurea showed promising antioxidant properties, which are related to their high levels of phenolic and flavonoids. Some species presented high levels of oxalic acid. Therefore, people with a trend of developing kidney calculus should avoid eating these greens (especially Silybum marianum, Sonchus oleraceus and Beta maritima) and choose species with low oxalic acid content such as Taraxacum obovatum and Cichorium intybus. The traditional consumption of these species after boiling and rejecting the water may decrease the amount of oxalic acid.por
dc.identifier.citationMorales, Patricia; Ferreira, Isabel C.F.R.; Carvalho, Ana Maria; Sánchez-Mata, María de Cortés; Cámara Hurtado, Montaña; Fernández-Ruiz, Virginia; Pardo de Santayana, Manuel; Tardío, Javier (2014). Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity. LWT - Food Science and Technology. ISSN 0023-6438. 55:1, p. 389–396
dc.identifier.doi10.1016/j.lwt.2013.08.017
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/9428
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectNon-cultivated leafy vegetablespor
dc.subjectVitamin Cpor
dc.subjectOrganic acidspor
dc.subjectTocopherolspor
dc.subjectAntioxidant propertiespor
dc.titleMediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activitypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage396por
oaire.citation.startPage389por
oaire.citation.titleLWT - Food Science and Technologypor
oaire.citation.volume55por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFerreira
person.familyNameCarvalho
person.givenNameIsabel C.F.R.
person.givenNameAna Maria
person.identifier144781
person.identifierID G-7399-2011
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-5508-5935
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id20336503900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
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