Special issue: molecular nutrition and chronic diseases / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

"Let food be thy medicine and medicine be thy food"-the ancient adage proposed by Greek philosopher Hippocrates of Kos thousands of years ago already acknowledged the importance of the beneficial and health-promoting effects of food nutrients on the body (Mafra et al., 2021). Recent epidemiological and large-scale community studies have also reported that unhealthy diets or eating habits may contribute heavily to the burden of chronic, non-communicable diseases, such as obesity, type 2 diabetes mellitus (T2DM), hypertension, cardiovascular disease (CVD), cancer, neurodegenerative diseases, arthritis, chronic kidney disease (CKD), and chronic obstructive pulmonary disease (COPD) (Jayedi et al., 2020; Gao et al., 2022). Emerging evidence highlights that a diet rich in fruits and vegetables can prevent various chronic diseases (Chen et al., 2022). Food bioactive compounds including vitamins, phytochemicals, and dietary fibers are responsible for these nutraceutical benefits (Boeing et al., 2012). Recently, phytochemicals such as polyphenols, phytosterols, and carotenoids have gained increasing attention due to their potential health benefits to alleviate chronic diseases (van Breda and de Kok, 2018). Understanding the role of phytochemicals in health promotion and preventing chronic diseases can inform dietary recommendations and the development of functional foods. Therefore, it is crucial to investigate the health benefits of phytochemicals derived from commonly consumed foods for the prevention and management of chronic diseases.

Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

ABSTRACT BACKGROUND: Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables. OBJECTIVES: To investigate the effects of heat treatment and freezing on the antioxidant properties of garlic, onion, broccoli and cauliflower. DESIGN AND SETTING: Experimental in vitro study in a university laboratory. METHODS: Fresh broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea var. botrytis), garlic (Allium sativum) and onion (Allium cepa) were obtained from a local store. These vegetables were divided into three treatment groups: raw, heated and frozen. The heat treatment consisted of heating them in a drying oven at 150 °C for 20 minutes. The freezing treatment consisted of keeping them frozen at -20 °C until analysis. The total phenolic content, antioxidant activity and malondialdehyde levels of the vegetables were measured using the Folin-Ciocalteu phenol reagent, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and thiobarbituric acid reactive substances, respectively. RESULTS: Heat treatment had deleterious effects on the antioxidant properties of onion and garlic; and it decreased the antioxidant activity of broccoli. Freezing improved the antioxidant activity of broccoli and garlic, but had detrimental effects for cauliflower and onion. CONCLUSIONS: Heat treatment and freezing exhibit different effects on the antioxidant properties of broccoli, cauliflower, garlic and onion. Convenient cooking and storage patterns should be identified for each vegetable, to obtain the best nutritional benefit from the antioxidant compounds of vegetables.

Mechanisms of Endothelial Protection by Natural Bioactive Compounds from Fruit and Vegetables

ABSTRACT The endothelium is fundamental for the regulation of vascular tone and structure. Under disease conditions, including the presence of cardiovascular disease risk factors, the endothelium loses its protective role and becomes a proatherosclerotic structure. In this article we searched for strategies from PUBMED and Science Direct databases using the following key words: endothelium, natural bioactive compounds, polyphenols and cardiovascular diseases. The search was restricted to english language papers. Studies have identified the contribution of diet to the risk of developing cardiovascular diseases. In this context, high intakes of fruit and vegetables are associated with the decrease of cardiovascular diseases. Thus the most important fruit/vegetables and bioactive compounds to prevent endothelial diseases are berries, apples, virgin olive oil, tomatoes, soybeans, and polyphenols, carotenoids and unsaturated fatty acids, respectively. The bioactive compounds from fruit and vegetables provide endothelial protection through the following mechanisms: improved eNOS/NO bioavailability, attenuates oxidative stress, inhibited NF-κB pathway and decreased cell adhesion molecules expression. In this article natural bioactive compound mechanisms of endothelium protection are thoroughly reviewed.

Elemental composition of vegetables cultivated over coal-mining waste

ABSTRACT We assessed elemental composition of the liver in mice subjected to one-time or chronic consumption of the juice of vegetables cultivated in a vegetable garden built over deposits of coal waste. Lactuca sativa L. (lettuce), Beta vulgaris L. (beet), Brassica oleracea L. var. italica (broccoli) and Brassica oleracea L. var. acephala (kale) were collected from the coal-mining area and from a certified organic farm (control). Elemental composition was analyzed by particle-induced X-ray emission (PIXE) method. Concentrations of Mg, S, and Ca of mice subjected to one-time consumption of broccoli and concentrations of these same elements plus Si of mice receiving kale were higher in the coal-mining area. Concentrations of P, K, and Cu were increase after chronic consumption of lettuce from the coal-mining area, whereas the levels of Si, P, K, Fe, and Zn were higher in the group consuming kale from the coal-mining area. Our data suggests that people consuming vegetables grown over coal wastes may ingest significant amounts of chemical elements that pose a risk to health, since these plants contain both essential and toxic metals in a wide range of concentrations, which can do more harm than good.

Avaliação da diversidade de frutas e hortaliças frutosas comercializadas no município de São Paulo: composição nutricional de macro e micronutrientes / Agrobiodiversity of fruits and vegetables commercialized in Sao Paulo municipality evaluation of availability

O conceito de biodiversidade para alimentação e agricultura inclui um conjunto de componentes, como variedade de alimentos, nível de recursos genéticos e gestão dos sistemas de produção dos diversos cultivos. Segundo a FAO (Food and Agriculture Organization of the United Nations), estudar e entender a biodiversidade é essencial para garantir a segurança alimentar e o desenvolvimento sustentável. Objetivos- Caracterizar a diversidade e disponibilidade de frutas e hortaliças frutosas para a população do município de São Paulo e verificar a disponibilidade de informação nutricional dos diferentes grupos de mercado. Métodos- Foram selecionadas as cinco frutas e hortaliças frutosas mais adquiridas (kg per capita/ano) segundo a POF (Pesquisa de Orçamentos Familiares) 2008-2009 que apresentam ao menos três grupos de mercado comercializados na CEAGESP (Companhia de Entrepostos e Armazéns Gerais de São Paulo): Banana (Musa spp.), Laranja (C. sinensis L. Osbeck), Maçã (M. domestica Borkh.), Mamão (C. papaya L.), Abacaxi (A. comosus L.), Tomate (L. esculentum Mill.), Abóbora (Cucurbita spp.), Pimentão (C. annuum L.), Pepino (C. sativus L.), Berinjela (S. melongena L.). A presença dos grupos de mercado de cada espécie foi avaliada em estabelecimentos de comercialização de alimentos localizados em 18 distritos do município de São Paulo classificados por tercis de IDH...

The concept of biodiversity for food and agriculture includes a set of components such as varieties of food, level of genetic resources and management systems used in culturally diverse populations. Understanding local food biodiversity is essential to ensure food security and sustainable development. Objective- To characterize the diversity and availability of fruits and vegetables in the Sao Paulo municipality and verify the availability of nutritional information of different market groups. Methods- the market-groups targeted in this study belong to the five most commonly purchased fruits and vegetables in São Paulo, according to the Brazilian Household Budget Survey (2008-2009): banana (Musa spp.), orange (C. sinensis L. Osbeck), apple (M. domestica Borkh.), papaya (C. papaya L.), pineapple (A. comosus L.), tomato (L. esculentum Mill.), pumpkin (Cucurbita spp.) , bellpepper (C. annuum L.), cucumber (C. sativus L.), eggplant (S. melongena L.). The representation of each market group was evaluated by checking the retail trades from 18 districts classified by tertiles (HDI). A total of 73 retailers were evaluated (18 street markets and 55 markets and supermarkets) in two different seasons (July-September 2014 and February-March 2015)...

Isolation and Molecular Characterization of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Using Nested PCR Analysis.

Aims: The study investigated the diversity and identities of Lactic Acid Bacteria (LAB) isolated from different fresh fruits and vegetables using Molecular Nested PCR analysis with the view of identifying LAB with anti-microbial potentials. Study Design: Nested PCR approach was used in this study employing universal 16S rRNA gene primers in the first round PCR and LAB specific Primers in the second round PCR with the view of generating specific Nested PCR products for the LAB diversity present in the samples. Place and Duration of Study: Biotechnology Centre of Federal University of Agriculture, Abeokuta, Ogun State, Nigeria, between January 2011 and February 2012. Methodology: Forty Gram positive, catalase negative strains of LAB were isolated from fresh fruits and vegetables on Man Rogosa and Sharpe agar (Lab M) using streaking method. Standard molecular methods were used for DNA extraction (Norgen Biotek kit method, Canada), Polymerase Chain Reaction (PCR) Amplification, Electrophoresis, Purification and Sequencing of generated Nested PCR products (Macrogen Inc., USA). Results: The partial sequences obtained were deposited in the database of National Centre for Biotechnology Information (NCBI). Isolates were identified based upon the sequences as Weissella cibaria (5 isolates, 27.78%), Weissella kimchi (5, 27.78%), Weissella paramensenteroides (3, 16.67%), Lactobacillus plantarum (2, 11.11%), Pediococcus pentosaceus (2, 11.11%) and Lactobacillus pentosus (1, 5.56%) from fresh vegetable; while Weissella cibaria (4, 18.18%), Weissella confusa (3, 13.64%), Leuconostoc paramensenteroides (1, 4.55%), Lactobacillus plantarum (8, 36.36%), Lactobacillus paraplantarum (1, 4.55%) and Lactobacillus pentosus (1, 4.55%) were identified from fresh fruits. Conclusion: This study shows that potentially LAB can be quickly and holistically characterized by molecular methods to specie level by nested PCR analysis of the bacteria isolate genomic DNA using universal 16S rRNA primers and LAB specific primer.

Folate content and retention in selected raw and processed foods / Contenido de folatos y retención en determinados alimentos crudos y procesados

Adequate intake of folate reduced the risk of abnormalities in early embryonic brain development such as the risk of malformations of the embryonic brain/spinal cord, collectively referred to as neural tube defects (NTDs). Folate is extremely sensitive to destruction by heat, oxidation and UV light. The purpose of this study was to evaluate the use of different extraction procedures and enzymatic treatment to determine folate concentrations in variety of foods using a microbiological assay (MA) with Lactobacillus rhamnosus as the test organism. This study also aimed to evaluate the retention of folate in foods after using different cooking processes. Nine of the most commonly consumed foods in Argentina and that contain folate were analyzed: broccoli, spinach, potato, lentil, soy (raw and boiled); hen whole egg and yolks (raw, boiled and fried); beef liver (raw and cooked); strawberry (raw) and white bread. For this study, rat plasma (RP) and human plasma (HP) conjugases together with acetate and phosphate buffers were tested. In extraction step for all analyses, RP conjugase was selected since it was easily available in our laboratory and small quantities were required. The acetate buffer was chosen since better growth and more reproducible results were obtained in the different conditions assayed. The results allowed the foods to be grouped into a) rich sources of folate: hen eggs, yolks, spinach, soybean (raw) and strawberry (100 and 350mg/100g fresh weight (FW); b) good sources of folate: broccoli (raw), soybean (boiled), lentils (raw) and potato (56 to 83mg/100g FW) and c) moderate sources of folate: broccoli, lentils (boiled), white breads, onions and beef liver (15 to 30mg/100g FW). The folate retention was in the range 14-99% according to both type of food and method of processing. Contents and losses of folate vary widely according to type of food and cooking method.

La ingesta adecuada de folatos reduce el riesgo de las anormalidades en el desarrollo temprano del cerebro embrionario, tales como el riego de malformaciones en el cerebro/médula espinal, conocidas en conjunto como defectos del tubo neural (NTDs). Los folatos son extremadamente sensibles al tratamiento con calor, la oxidación y la luz UV. El objetivo de este trabajo fue evaluar el uso de diferentes procedimientos de extracción y de tratamientos enzimáticos para determinar el contenido de folato en distintos alimentos empleando un método microbiológico que utiliza el microorganismo Lactobacillus rhamnosus. En este trabajo se evaluó también la retención de folatos en alimentos sometidos a diferentes procesos de cocción. Se analizaron 9 de los alimentos que contienen folatos y más comúnmente consumidos en Argentina: brócoli, espinaca, papa, lente ja, soja (crudos y cocidos): huevo entero de gallina y yema (crudo, hervido y frito). Bife de hígado vacuno (crudo y cocido); frutillas (crudas) y pan: blanco. Se probó para este estudio conjugasas de plasma de rata (PR) y de plasma humano (PH) conjuntamente con buffers fosfato y acetato. En la extracción para todos los análisis se escogió la conjugasa de PR por ser accesible para nuestro laboratorio y por que se utiliza en pequeñas cantidades. El buffer acetato fue elegido debido a que se obtuvo resultados más reproducibles y un mejor crecimiento en las diferentes condiciones ensayadas. Los resultados permitieron agrupar los alimentos en: a) fuente rica de folatos: huevo y su yema, espinaca, soja (cruda) y frutilla (100 a 350mg/100g peso fresco); b) fuente buena de folatos: brócoli (crudo), soja (hervidas), lentejas (cruda) y papa (cruda y hervida) (56 a 83mg/100g peso fresco) y c) fuente moderada de folatos: brócoli y lentejas (hervidos), bife de hígado, pan blanco y cebollas (15 a 30mg/100g peso fresco). La retención de folato estuvo en el rango de 14-99% de acuerdo al tipo de alimento y el método de procesado. El contenido de folato y sus perdidas fueron muy variables dependiendo del alimento y del método de cocción empleados.

Perdas de vitamina C em hortaliças durante o armazenamento, preparo e distribuição em restaurantes / Vitamin C loss in vegetables during storage, preparation and distribution in restaurants

O objetivo deste estudo foi avaliar perdas de vitamina C após etapas de manipulação de hortaliças, recepção, armazenamento, preparo e distribuição, em restaurante institucional e comercial. Utilizou-se sete hortaliças: alface, cenoura, chicória, couve, couve-flor, repolho e tomate. A análise da vitamina C foi realizada por cromatografia líquida de alta eficiência (CLAE). As perdas cumulativas de vitamina C foram elevadas nas hortaliças preparadas nos restaurantes institucional e comercial, correspondendo a 44,38 por cento a 67,03 por cento e 32,90 por cento a 71,32 por cento, respectivamente. Nos dois restaurantes, o armazenamento foi responsável pela perda mais expressiva de vitamina C na maioria das hortaliças. Sugere-se adoção de medidas para controlar as perdas de vitamina C nas hortaliças, como compra e recepção de acordo com a demanda; armazenamento em temperatura de refrigeração; monitoramento do tempo de higienização e sanitização; fatiamento próximo ao horário de servir; cozimento preferencialmente a vapor, por pressão ou refogado; monitoramento do tempo e temperatura de cocção; controle do tempo de exposição entre as etapas de preparo e distribuição. Os resultados obtidos para o conteúdo de vitamina C contribuem para caracterização nutricional das hortaliças, pois trabalhos nesta área são insuficientes no Brasil e no mundo.

The main objective of this study was to evaluate vitamin c loss following vegetable manipulation stages, reception, storage, preparation, and distribution, in commercial and institutional restaurants. Seven vegetables were used: lettuce, carrots, chicory, collard greens, cauliflower, cabbage and tomatoes. Vitamin c analysis was made by high-performance liquid chromatography (hplc). After all manipulation stages, cumulative vitamin c loss was high in vegetables prepared in institutional restaurants and commercial restaurants corresponding to 44.38 percent - 67.03 percent and 32.90 percent - 71.32 percent, respectively. In both restaurants, storage accounted for the most expressive loss of vitamin c in the majority of the vegetables. The adoption of measurements to control vitamin c loss in vegetables is suggested, such as purchase and reception according to demand, storage at refrigerated temperatures, monitoring of hygiene and sanitation times, slicing near serving time, cooking preferably steamed, by pressure or stewed, monitoring of cooking time and temperature, and control of the exposure time between preparation and distribution. The results obtained for vitamin c content contribute to the nutritional characterization of vegetables, since studies related to this area are scarce in brazil and in the world.

[Survey the amount of heavy metals in cultural vegetables in suburbs of Sharhoud]

Vegetables are one of the most important components of daily food. Contamination of vegetables with heavy metals might ends to accumulate in the body, therefore in this study the level of lead, chromium, cadmium, arsenic and zinc in cultural vegetables of Shahroud suburb were measured in 1387. In this cross-sectional descriptive study, 150 vegetable samples through 3 months, 50 for each month, were randomly harvested. Atomic absorption instrument was used to determine the amount of mentioned heavy metals after sample preparation, SPSS whit 0.05 was used for statistically data analyzing. For vegetables the average value of Pb, Cr and Cd in different vegetables were different from each other and P value was less than<0.001. There are no significant amounts of Arsenic concentration. The value of these metals with 95% acceptable level was in the range of satisfaction. Arsenic didn't have that much of error of its contamination Except Zn and As other metals like Cr, Cd and Pb were above the standard zone by FAO and WHO. The wastewaters of urban and industrial facilities are the main reason for this problem. The best suggestion is using pure water for this purpose

Disponibilidade de polifenóis em frutas e hortaliças consumidas no Brasil / Polyphenol availability in fruits and vegetables consumed in Brazil

OBJETIVO: Estimar a disponibilidade de polifenóis totais em frutas e hortaliças consumidas no Brasil segundo macrorregião e identificar os principais alimentos-fonte que fazem parte do hábito alimentar nacional. MÉTODOS: O conteúdo de polifenóis foi determinado pelo método Folin-Ciocalteu e sua disponibilidade foi estimada com base na Pesquisa de Orçamentos Familiares 2002/2003. Foram escolhidos 12 alimentos de maior consumo, sendo seis "frutas tropicais" e seis "hortaliças folhosas e florais", "hortaliças frutosas" e "hortaliças tuberosas". A determinação de polifenóis foi realizada em três experimentos independentes, cada um em duplicata. A disponibilidade nacional de polifenóis foi estimada por grama de peso fresco de cada vegetal analisado. A ingestão diária per capita no Brasil e regiões foi calculada como sendo o aporte diário de polifenóis fornecido pelo consumo dos 12 alimentos analisados. RESULTADOS: O teor de polifenóis nos alimentos variou de 15,35 a 214,84mg EAG/100g peso fresco. A disponibilidade nacional, com base na quantidade, em kg, adquirida anualmente no Brasil foi de 48,3mg/dia, tendo a região Sudeste e a região Centro-Oeste os maiores e menores valores, respectivamente. A banana foi a principal fonte de polifenóis consumida no Brasil, variando conforme macrorregião. CONCLUSÕES: A estimativa de disponibilidade de polifenóis no Brasil encontrada foi semelhante à de outros países. Diferenças observadas entre as macrorregiões geográficas podem estar diretamente relacionadas às diferenças culturais de cada região. Apesar de não haver uma quantidade recomendada para o consumo de polifenóis, a adoção da recomendação diária de frutas e hortaliças representa um aumento de 16 vezes na disponibilidade nacional de polifenóis, demonstrando a relação entre o consumo destes grupos alimentares com a ingestão de compostos bioativos benéficos à saúde.

OBJECTIVE: To estimate total polyphenol availability in fruits and vegetables commonly consumed in Brazil and its regions, and to identify the main food sources that constitute food habits in this country. METHODS: Total polyphenols were determined by the Folin-Ciocalteu method and the availability estimated according to the Pesquisa de Orçamentos Familiares 2002/ 2003 (2002/2003 Family Budget Survey). Twelve highly consumed food items were chosen, of which six were "tropical fruits" and six were vegetables under the categories of "leafy and flower vegetables", "fruit vegetables" and "tuberous vegetables". Polyphenol quantification was performed with three independent experiments, each one in duplicate. The national polyphenol availability was estimated in grams per fresh weight of each analyzed food. Daily per capita availability in Brazil and its regions was calculated using the amount of polyphenol provided by the consumption of the 12 foods analyzed. RESULTS: Polyphenol contents of foods varied from 15.35 to 214.84 mg GAE/ 100 g of fresh weight. Polyphenol availability in Brazil, based on the amount in kilograms that is annually acquired in Brazil, of the 12 selected foods was 48.3 mg/ day, and the Southeast and Central-West regions had the highest and lowest values, respectively. Banana was the main polyphenol source consumed in Brazil, even though this pattern varied among regions. CONCLUSIONS: The estimated daily polyphenol availability in Brazil was similar to other countries. Differences observed among regions could be directly related to distinct cultural habits. Although there is no recommended daily availability of polyphenols, consumption of the recommended daily amount of fruits and vegetables can increase the availability of polyphenols 16 times, showing a clear relationship between the consumption of these food groups and the availability of beneficial bioactive compounds.

OBJETIVO: Estimar la disponibilidad de polifenoles totales en frutas y hortalizas consumidas en Brasil según macro-región e identificar los principales alimentos fuente que forman parte del hábito alimenticio nacional. MÉTODOS: El contenido de polifenoles fue determinado por el método Folin-Ciocalteu y su disponibilidad fue estimada con base en la Pesquisa de Presupuesto Familiares 2002/2003. Fueron escogidos 12 alimentos de mayor consumo, siendo seis "frutas tropicales" y seis "hortalizas de hojas y florales", "hortalizas frutales" y "hortalizas de tubérculos". La determinación de polifenoles fue realizada en tres experimentos independientes, cada uno por duplicado. La disponibilidad nacional de polifenoles fue estimada por gramo de peso fresco de cada vegetal analizado. La ingestión diaria per capita en Brasil y regiones fue calculada como el aporte diario suministrado por el consumo de los 12 alimentos analizados. RESULTADOS: La proporción de polifenoles en los alimentos varió de 15,35 a 214,84 mg EAG/100 g peso fresco. La disponibilidad nacional, con base en la cantidad, en kg, adquirida anualmente en Brasil fue de 48,3 mg/día, teniendo la región Sureste y la región Centro-oeste los mayores y menores valores, respectivamente. La banana fue la principal fuente de polifenoles consumida en Brasil, variando conforme macro-región. CONCLUSIONES: La estimación de disponibilidad de polifenoles en Brasil encontrada fue semejante a la de otros países. Diferencias observadas entre macro-regiones geográficas pueden estar directamente relacionadas a las diferencias culturales de cada región. A pesar de no haber una cantidad recomendada para el consumo de polifenoles, la adopción de la recomendación diaria de frutas y hortalizas representa un aumento de 16 veces en la disponibilidad nacional de polifenoles, demostrando la relación entre el consumo de estos grupos de alimentos con la ingestión de compuestos bioactivos beneficiosos para la salud.

Composição química de hortaliças antes e após diferentes técnicas de cocção / Chemistry composition of vegetables before and after different cooking techniques

Data on chemical composition are fundamental for the elaboration of food-composition tables and nutritional guides used in the alimentary planning and in the orientation of several population groups. This study aimed todetermine the chemical composition of vegetables before and after different cooking techniques. Moisture, lipids, ashes, protein and total carbohydrates were analyzed in carrot, broccoli, kale, spinach and garlic before and after different methods and techniques: cooking in boiling water, cooking the food by heating its own constitution water, cooking in steam and cookingin a microwave. An analysis of variance (ANOVA) and a Tukey's test with a significance of 5% were calculated using Statistical for Windows 6.0. The highest moisture values were observed in raw (92.58%) and cooked (average 92.49%) spinach. Lipid values were low (p ≤0.05) in raw and cooked vegetables. The raw carrot showed the lowest contents of ashes (0,99g%), while kale showed the highest values before and after cooking. The highest concentrations of proteins and total carbohydrates were observed in raw garlic (5.91g% and 30.76g% respectively) and also ingarlic after cooking. In raw and cooked spinach were observed the lowest contents of total carbohydrates. The moisture, lipid and protein values were maintained after cooking, meanwhile the ashes and total carbohydrate values changed (p ≤0.05). The results differed between vegetables depending on the vegetal species and cooking technique. The techniques which best preserved the chemical composition were: carrot/boiling water, broccoli/microwave, garlic/steam, kale and spinach/own constitution water

Los datos de la composición química de las preparaciones son fundamentales en la elaboración de guías alimentares para serutilizadas en planeamiento alimentar y en la orientación de los diversos grupos poblacionales. El objetivo de este estudio fue determinar la composición química de hortalizas antes y después del tratamiento con diferentes técnicas de cocimiento. Fueron determinados humedad, extracto etéreo, cenizas, carbohidratos totales y proteínas de zanahoria, brócoli, col, espinaca yajo, después de diferentes métodos y técnicas domésticas de cocinado: calor húmido (agua en ebullición, agua de constitución y vapor y calor seco (microondas). Fue realizado análisis de variancia ANOVA y test de Tukey con 5% de significancia utilizando el Statistical para Windows 6.0. La espinaca cruda (92,58%) y cocinada (en media 92,49%) presentó la mayor humedad. Los valores de extracto etéreo fueran bajos (p ≤ 0,05) en las hortalizas crudas y cocinadas. La zanahoria cruda presentó la menor cantidad de ceniza (0,99%) y la col el tenor más elevado, antes y después de cocinada. Las concentraciones de proteínas y carbohidratos totales fueran mayores en el ajo crudo (5,91% y30,76% respectivamente) que después decocinado. La espinaca cruda y cocinada presentó los menores tenores de carbohidratos totales. Los valores de humedad, extracto etéreo y proteínas fueran mantenidos después del cocimiento, pero los tenores de ceniza y carbohidratos totales se modificaron (p ≤ 0,05). Los resultados fueran diferentes entre las hortalizas dependiendo de la especie vegetal y técnica usada. Las técnicas que mejor preservaran la composición química fueran zanahoria /agua en ebullición; brócoli/microondas; ajo/ vapor;col y espinaca/agua de ebullición

Os dados da composição química de preparações são fundamentais na elaboração de tabelas e guias alimentares, utilizados no planejamento alimentar e na orientação de diversos grupos populacionais. Este estudo teve como objetivo determinar a composição química de hortaliças antes e após diferentes técnicas de cocção. Foram determinados umidade, extrato etéreo, cinzas, glicídios totais e proteínas da cenoura, brócolis,couve- manteiga, espinafre e alho, após diferentes métodos e técnicas domésticas de cocção: calor úmido (água em ebulição, água de constituição e vapor) e calor seco (microondas). Foi realizada análise de variância ANOVA e teste de Tukey com 5% de significância, utilizando o Statistical para Windows 6.0. O espinafre cru (92,58%) e após cocção (em média 92,49%) apresentou a maior umidade. Os valores de extrato etéreo foram baixos (p ≤ 0,05) nas hortaliças cruas e coccionadas. A cenoura crua apresentou as menores quantidades de cinzas (0,99 g%) e a couve as maiores antes e após preparo. As concentrações de proteínas e glicídios totais foram maiores no alho cru (5,91 g% e 30,76 g%,respectivamente) e após cocção. No espinafre cru e processado foram observados os menores teores de glicídios totais. Os valores de umidade, extrato etéreo e proteínas foram mantidos após cozimento, enquanto os teores de cinzas e glicídios totais modificaram (p ≤ 0,05).Os resultados foram diferentes entre as hortaliças, dependendo da espécie vegetal e da técnica aplicada. As técnicas que melhor preservaram a composição química foram: cenoura/água de ebulição, brócolis/microondas, alho/vapor, couve e espinafre/água de constituição.

Monitoring of pesticide residues in market vegetables at Ranchi, Jharkhand (India).

Thirty nine market samples of seasonal vegetables, namely cauliflower (14), brinjal (12) and okra (13), were monitored for residues of endosulfan applied during their growth period from four different locations (Kanke, Gandhi Nagar, Doranda and Ratu road) near by Ranchi. Out of thirty nine samples, 10 each from Kanke, Gandhi Nagar, Doranda and 9 from Ratu road, all samples were found to be contaminated with endosulfan (0.002-2.47 ppm). Among these three samples from Kanke and one each from Gandhi Nagar, Doranda and Ratu road showed endosulfan residues above the MRL values (2.0 ppm).

Allium vegetables in cancer prevention: an overview.

The Allium genus includes approximately 500 species. Commonly used allium vegetables include garlic, onion, leeks, chives, scallions which are used all over the world in different delicacies. Some allium vegetables have been employed for millenia in the traditional medical practice to treat cardiovascular diseases. They have been shown to have applications as antimicrobial, antithrombotic, antitumor, hypolipidaemic, antiarthritic and hypoglycemic agents. In recent years, extensive research has focused on the anticarcinogenic potential of allium vegetables and their constituents, viz., allylsulfides and flavonoids (particularly quercetin which is present abundantly in onion). Epidemiological studies have shown that higher intake of allium products is associated with reduced risk of several types of cancers. These epidemiological findings are well correlated with laboratory investigations. Organosulfur compounds present in Allium vegetables, are considered to be responsible for the beneficial effects of these herbs. Several mechanisms have been proposed to explain the cancer-preventive effects of Allium vegetables and related organosulfur compounds. These include inhibition of mutagenesis, modulation of enzyme activities, inhibition of DNA adduct formation, free-radical scavenging, and effects on cell proliferation and tumor growth. Although there is a large body of evidence supporting these mechanisms, they are still speculative, and further research is needed to support causality between such properties and cancer-preventive activity in experimental animals. This article reviews current knowledge concerning allium vegetables and cancer prevention.

CENP-B is a conserved gene among vegetal species

To explore the CENP-B centromere protein in beans, carrots, onions and potatoes, total RNA was isolated and reverse transcribed by PCR, and the cDNA encoding the CENP-B amino terminus domain amplified using CENP-B oligonucleotides. Blots containing PCR products were hybridized with a nick-translated pG/CNPB probe containing a complete human CENP-B gene. In all the plant species, anti-CENP-B antibodies recognized an 80-kDa protein. A 360-bp sequence encoding for the amino terminus region of the CENP-B protein was amplified by PCR in all the species and the nick translated pG/CNPB probe hybridized with the PCR products. Apparently the CENP-B centromere protein or an equivalent protein is widely distributed in the vegetal kingdom.

Effect of Momordica charantia (Karolla) extracts on fasting and postprandial serum glucose levels in NIDDM patients.

Effect of Momordica charantia, a bitter vegetable popularly known as Karolla, on fasting and post prandial (2 hours after 75 gm oral glucose intake) serum glucose levels were studied in 100 cases of moderate non-insulin dependent diabetic subjects. Drinking of the aqueous homogenized suspension of the vegetable pulp led to significant reduction (p < 0.001) of both fasting and post-prandial serum glucose levels. This hypoglycaemic action was observed in 86 (86%) cases. Five cases (5%) showed lowering of fasting serum glucose only.

Estudio de la composición química, de dos especies vegetales silvestres en comparación com acelga / The study of the chemical composition of 2 wild vegetable species in comparison with chard

El propósito de este estudio fue evaluar la calidad nutricional de dos especies vegetales silvestres Kochia scoparia (Ks) y Chenoposium album (Cha) y comparalas con Beta vulgaris var. cicla (acelga) (Bv), con la finalidad de proponer la domesticación de las mismas, para introducirlas como fuente proteica alternativa. Se realizó la evaluación químico porcentual (AOAC), determinación de ácidos grasos por cromatografía gaseosa, la investigacón de antinutrientes (Métodos químicos, enzimáticos e inmunológicos) y mediante 'los índices de utilización proteica (NPU), digestibilidad verdadera (tD) y valor biológico (BV) (Miller y Bender), se determinó la calidad proteica. Se trabajó con muestras sometidas a cocción. El estudio de la concentración proteica, reveló valores similares para los tres vegetales Ks 25.8, Cha 25.0, Bv 22.1 g/100 g. Del análisis de ácidos grasos se observó un alto porcentaje de ácidos grasos insaturados correspondiendo el mayor 82 por ciento a Kochia scoparia, con predominio de ácido linolénico. Al trabajarse con material cocido los tenores de antinutrientes pueden considerarse en niveles que no comprometen la salud. Con respecto a la calidad biológica se obtuvieron los siguientes datos para Ks, Cha, Bv: NPU 68.0 + 0.4, 55.0 + 6.1, 56.0 + 4.2; tD 70.0 + 0.7, 71.0 + 4.0, 76.0 + 8.2; BV 97, 77 y 74 respectivamente. Del análisis de los indicadores por los cuales se evaluó la calidad biológica se encontró un mayor aprovechamiento nitrogenado en Ks. Por lo que Kochia scoparia cumpliría el objetivo previamente propuesto.

Influencia del tratamiento térmico y la fibra dietética en la calidad de la proteína de la alcachofa y su subproducto / Heat treatment and dietary fiber influence in protein quality of artichoke and its product

El contenido en aminoácidos, la digestabilidad "in vitro" de la proteína (DIVP) y la fibra dietética (FD) fueron determinados en muestras de alcachofras escaladas (95 grados Celsius/5 minutos) y su subproducto (formado por las hojas externas de la alcachofra y la porción distal del tallo). Con el fin de determinar la adecuación de la proteína de l alcachofra a las recomendaciones en aminoácidos esenciales descritas por la FAO/WHO, fueron determinados los marcadores índices y el aminoácido limitante en las tres muestras analizadas. De los resultados obtenidos se desprende que las tres muestras presentaron una buena relación con las recomendaciones de la FAO/WHO, incluyéndose las relativas a los aminoácidos azufrados. El contenido en FD en todas las muestras fue alto, apreciándose un desceso en las muestras de alcachofra esterilizada, lo que pude estar relacionado con una mejora de DIVP. A pesar de que el contenido en FD en el subproducto fue alto (51,6 por ciento), éste puede considerarse como una fuente potencial de proteína, ya que presentó un adecuado perfil de aminoácidos y los proteína, ya que presentó un adecuado perfil de aminoácidos y los mayores valores de VIVP (76,4 por ciento).

Efecto de la ingestión de nopal crudo y cocido (Opuntia ficus indica) en el crecimiento y perfil de colesterol total, lipoproteína y glucosa en sangre de ratas / Effect of raw and cooked nopal (Opuntia ficus indica) ingestion on growth and profile of total cholesterol, lipoproteins, and blood glucose in rats

El objetivo de esta investigación fue evaluar el efecto del consumo de nopal en el crecimiento y en el perfil del colesterol total, lipoproteínas y glucosa en la sangre de ratas de laboratorio. El nopal (Opuntia ficus indica) es una cactácea alta en fibra dietética soluble e insoluble que ha sido utilizada como alimento autóctono de la población mexicana desde tiempos prehispánicos. Se evaluaron dos diferentes concentraciones (aproximadamente 6 y 12 por ciento) y dos presentaciones (crudo y cocido) de nopal deshidratado en el crecimiento y niveles sanguíneos de colesterol, lipoproteínas y glucosa con ratas de laboratorio. Muestras de nopal crudo y cocido fueron caracterizadas químicamente mediante el análisis de humedad, proteína, cenizas, fibra cruda, extracto etéreo, fibra dietética total, azúcares reductores, aminoácidos, minerales y energía bruta. El cocimiento del nopal afectó ligeramente algunos nutrientes analizados. Después de un mes de alimentación, muestras de sangre fueron tomadas mediante punción intracardiaca y analizadas para determinar contenido de glucosa, colesterol total, HDL, LDL y VLDL. Las ratas alimentadas con 12 por ciento de nopal tuvieron menores ganancias de peso (P<0.05) en comparación con contrapartes alimentadas con 6 por ciento de nopal. El consumo de nopal no afectó los niveles de glucosa, colesterol total y HDL. Sin embargo, las ratas alimentadas con 12 por ciento de nopal crudo tuvieron valores 34 por ciento menores de colesterol LDL; por lo tanto, se concluye que el nopal crudo tuvo un efecto benéfico en ratas de laboratorio.

Comparative study on three aromatic plants as affected by cutting frequency

A field experiment was set up during two successive seasons to study and compare the vegetative growth and chemical constituents of coriander, dill and parsley plants during successive cuttings. The vegetative growth of the three plants increased as cutting intervals increased. Coriander plant gave the highest yield compared with both dill and parsley. Oil percentage as well as oil yield showed the maximum value at the third cut for coriander while the highest values for other two plants were obtained at 4th cut. Dill plant produced the highest oil yield compared with the other two plants at different cuts. The photosynthetic pigments increased gradually from the first to the third cut for parsley; while the other two plants showed no clear trend. Also, parsley contained the highest pigment at the third cut. Marco elements contents reached their maximum at the third cut for the three plants, while the microelement contents gave the highest value during the first and second cuts