Please use this identifier to cite or link to this item:
Title: Seasonal effects on bioactive compounds and antioxidant capacity of six economically important brassica vegetables
Author: Aires, A.
Fernandes, Conceição
Carvalho, R.
Bennett, R.N.
Saavedra, M.J.
Rosa, E.
Keywords: Brassicacea
Antiradical and antioxidant activity
Issue Date: 2011
Publisher: Molecules
Citation: Aires, A; Fernandes, Conceição; Carvalho, R; Bennett, R.N.; Saavedra, M.J.; Rosa, E.A.S. (2011) - Seasonal effects on bioactive compounds and antioxidant capacity of six economically important brassica vegetables. Molecules. ISSN 1420-3049. 16:8, p. 6816-6832
Abstract: 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 vegetables (Brassica oleracea L. and Brassica rapa L.) as a natural source of antioxidant compounds. The antioxidant activity may be assigned to high levels of L-ascorbic acid, total phenolics and total flavonoids of each sample. The climate seasons affected directly the concentration of bioactive components and the antioxidant activity. Broccoli inflorescences and Portuguese kale showed high antioxidant activity in Spring-Summer whilst turnip leaves did so in Summer-Winter. The Brassica vegetables can provide considerable amounts of bioactive compounds and thus may constitute an important natural source of dietary antioxidants.
Peer review: yes
ISSN: 1420-3049
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
Brassicas 2011.pdf222,19 kBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.