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Watercress

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dc.contributor.authorPinela, José
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2021-06-15T14:32:35Z
dc.date.embargo2026
dc.date.issued2020
dc.description.abstractWatercress (Nasturtium officinale R. Br.) is a semiaquatic plant of the Brassicaceae family highly appreciated in the Mediterranean cuisine. It features a sharp, peppery, and slightly tangy taste and is consumed raw in salads and cooked, especially in soups. Low in fat and sodium, this low-calorie food is rich in vitamin B9 (folates), vitamin C (ascorbic acid), and vitamin K (phylloquinone). It also contains bioactive compounds such as flavonols, hydroxycinnamic acids, and glucosinolates (mainly phenethyl isothiocyanate, PEITC). The health-promoting effects of this cruciferous vegetable have been demonstrated by clinical trials and in vitro and in vivo studies, which have attributed antioxidant, antiinflammatory, chemopreventive, chemotherapeutic, cardioprotective, and anticholesterolemic properties to this functional food. Therefore a regular consumption of watercress may help reach the recommended dietary allowances of certain micronutrients and promote the consumer’s health and well-being.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinela, José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2020). Watercress. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. London: Elsevier. p. 197-219. ISBN 978-012812780-3pt_PT
dc.identifier.doi10.1016/B978-0-12-812780-3.00012-X
dc.identifier.issn978-0-12-812780-3
dc.identifier.urihttp://hdl.handle.net/10198/23657
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWatercresspt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectGlucosinolates
dc.subjectPhenolic compounds
dc.subjectAntioxidant activity
dc.subjectFunctional foods
dc.titleWatercresspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage86pt_PT
oaire.citation.startPage74pt_PT
oaire.citation.titleNutritional Composition and Antioxidant Properties of Fruits and Vegetablespt_PT
person.familyNamePinela
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery706cd9ff-065b-4c98-98a7-5c0a9e45adc4

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