Organ-specific distribution of chlorophyll-related compounds from dietary spinach in rabbits.

The distribution of chlorophyll-related compounds (CRCs) derived from dietary spinach was investigated in different organs the rabbits. The rabbits in the experimental group consumed 100 g of freeze-dried spinach powder after a 24 h fasting period and sacrificed 2, 4, 8, 12 and 24 h later and in the control group sacrificed after the 24 h fasting period. The main CRCs in the liver were found to be chlorophyll (Chl a) and b, chlorophyllide (Chlide) a and b, pheophytin (Phe) a and b and pheophorbide (Pho) a and b, which reached their peak values at 8 h post-feeding. The gallbladder contained mainly Chlide a and a', Pho a and a', Pho b and b', which peaked their values at 2 h post-feeding. Pho a and b were consistently observed in the blood and peaked at 12 h post-feeding. The earlier appearance of Chlide a', Pho a' and Pho b' in the gallbladder compared to the liver indicated that these CRCs were compartmentalized differently and might undergo the same type of vectorialized transport as characterized for the bile salts. Pho levels peaked later in the blood compared to the liver, suggesting that Pho might be released into the peripheral blood circulation from the liver. In conclusion, Chlide and Pho were the principal Chl metabolites in the rabbits. Our data may expand our understanding of the metabolism and biodistribution of CRCs in the human body. A number of biological functions, including anti-oxidation, anti-tumor and anti-aging have recently been attributed to CRCs, it will be interesting to explore, if the binding of Chlide and Pho to other nutrients or trace metal ions in the body mediate their biological functions.

Folates retention in brassica vegetables consumed in Brazil after different cooking methods / Retención de folatos en hortalizas consumidas en Brasil después de diferentes métodos de cocción

The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buffer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.

El presente estudio tuvo como objetivo determinar los efectos de los diferentes métodos de cocción tradicionales sobre la retención de folatos (tetrahidrofolato - THF, 5-metiltetrahidrofolato - 5- MTHF y 5-formiltetrahidrofolato - 5 FTHF) en hortalizas. El análisis de folatos se llevó a cabo por cromatografía líquida de alta resolución (CLAR), con detección por fluorescencia, usando elución en gradiente, fase móvil de acetonitrilo y solución tampón de fosfato. La retención de los isómeros en las hortalizas después de la cocción varió de 17,0% a 87,2% para THF, 53,4 a 94,1% para 5-MTHF y de 39,0 a 107,9% para 5- FTHF. La retención de folatos dependió de la matriz del alimento, el tipo de isómero, y los métodos de cocción utilizados. Se recomienda que uno debe tener más control sobre las opciones de métodos y tiempo de cocción y la cantidad de agua utilizada en el hogar y también en los servicio de alimentación.

Espinaca fresca, supercongelada y en conserva: contenido de vitamina C pre y post cocción / Fresh, frozen and canned spinach: vitamin C content before and after cooking

Vitamin C stability, new variables of cultivation, management and post harvest conservation of vegetables and culinary treatments before consumption can produce modifications in the content of this vitamin. To obtain actualized information of vitamin C content in fresh and processed food, this nutrient was determined in spinach in the fresh state and after subjected to current methods of conservation. Vitamin C determination by HPLC included ascorbic and dehydroascorbic acid. Mean values of vitamin C (mean +SD) in spinach were: fresh, 44.0 +/- 8,74 mg/100g; quick frozen, 24,2+14.81 mg/100g; and canned, 25.0 +/-1.9 mg/100g. This variability depends of genotypic factors and conservation conditions. Microwave and steam cooking generated the most retention of the nutrient, while boiling generated great losses of both vitamin forms.

La labilidad de la vitamina C, las nuevas variables de cultivo, manejo y conservación postcosecha de los vegetales y los tratamientos culinarios previos a su consumo pueden provocar modificaciones en el contenido de este nutriente. Para contar con información actualizada y propia del contenido de vitamina C en alimentos frescos y procesados, se determinó este nutriente en espinacas frescas y sometidas a los métodos de conservación actuales considerando también, la influencia de los sitios de expendio y la aplicación de los tratamientos culinarios más comunes. La determinación de vitamina C, constituida por ácido ascórbico y dehidroascórbico, se realizó empleando HPLC. Los valores medios de vitamina en espinacas sin procesar y su desvío estándar son 44.0 y 8,74 mg/100g, en productos supercongelados 24,2 y 14,81 mg/100g y en conservas de 25.0 y 1.9 mg/100g. Esta variabilidad depende de factores genotípicos y condiciones de conservación. La cocción por microondas y vapor generaron las mayores retenciones del nutriente, mientras que el hervor provocó grandes pérdidas de ambas formas vitamínicas.

Avaliação das dietas contendo farinhas de talos de vegetais no trato gastrintestinal e parâmetros bioquímicos de ratos / Evaluation of diets containing vegetable stalk flours in the gastrointestinal tract and biochemical parameters in rats

The objective of this work was to assess the effects of the kale stalk flour (KSF) and the spinach stalk flour (SSF) on the intestinal tract and on the biochemical parameters of the rats. The stalk flours (ST) were preparedwith dehydrated kale stalks (KSF) and spinach stalks (SSF). The chemical composition of these SF was determined as described by Association of Official Analytical Chemists International (1995). Fifteen rats were dividedinto 3 groups. During 12 days, they were fed AIN-93M diets: control diet (group 1), 30% KSF diet (group 2) and 30% SSF diet (group 3). The weight, intake and fecal material were checked every 48 hours. The density of the feces was analyzed according to the method described by Ferreira (2002); and the feces were morphologically analyzed by SEM and fibers were quantified by the method of Van Soest. The cecal weight and pH were determined by the method of Adolfo Lutz Institute (2005). Blood glucose was measured in an ACCU-CHEK® apparatus, and lipids were determined by an enzymatic method. It was observed that the ST has a high content of insoluble dietary fiber. The dietary intake and weight gain were similar for all groups. Feeding ST resulted in a higher (p <0.05) fecal excretionand density, greater percentage of fibers in feces and presence of plant residue. There was no difference in the fecal weight and pH of the groups. Fasting plasma glucose was significantly lower in the SSF group. As for lipids, the groups fed the ST showed lower levels of triacylglycerols (p<0.05).It was concluded that FT are good sources of insoluble dietary fiber, showing significant effect in the intestinal tract with increased fecal excretion and discrete biochemical changes.

El objetivo del estudio fue evaluar los efectos delas harinas de tallo de repollo (FTC) y espinaca (FTE) en el tracto intestinal y parámetros bioquímicos de ratas. Las harinas de tallos fueron confeccionadas con tallos de repollo manteca y espinaca deshidratados. La composición química fue determinada de acuerdo con la Association of Official Analytical Chemists International (1995). Quince ratas fueron distribuidas en 3 grupos. Durante 12 días recibieron dietas AIN-93M: dieta control (grupo1), dieta con 30% de FTC (grupo 2) y con 30%de FTE (grupo 3). El peso, ingesta y materia fecal fueron controlados cada 48 horas. La densidadde las heces siguió método de Ferreira (2002); estas se analizaron morfológicamente en microscopio electrónico de exploración y secuantificaron las fibras por Van Soest. El peso y pH fecal fueron determinados - Instituto Adolfo Lutz (2005). La glucemia fue realizada con el instrumento ACCU-CHEK® y los lípidos por medio del método enzimático. Los resultados mostraron que las FT pose en alto contenido de fibra alimentar insoluble. La ingesta de la dietay la ganancia ponderal fueron similares entrelos grupos. La oferta de las FT resulto en mayor(p<0.05) excreción y densidad fecal, mayor porcentaje de fibras en las heces y presencia de residuo vegetal. El peso y pH fecal no diferíanentre los grupos. La glucemia en ayuno fue significativamente menor en el grupo FTE. Encuanto a los lípidos, los grupos sometidos a FT presentaron menores niveles de triglicéridos(p<0.05). Se concluye, que las FT son buenas fuentes de fibra alimentar insoluble, presentandoun efecto importante en el tracto intestinal conun aumento de excreción fecal y discretas modificaciones bioquímicas.

O objetivo do trabalho foi avaliar os efeitos das farinhas de talo de couve (FTC) e espinafre (FTE) no trato intestinal e parâmetros bioquímicos deratos. As farinhas de talos (FT) foram confeccionadas com talos de couve-manteiga e espinafre desidratados. A composição química foi determinada segundo Association of Official Analytical Chemists International (1995).Quinze ratos foram distribuídos em 3 grupos. Durante 12 dias receberam dietas AIN-93M:dieta controle (grupo 1), dieta com 30% de FTC (grupo 2) e com 30% de FTE (grupo 3). O peso, ingesta e material fecal foram tomados a cada 48h. A densidade das fezes seguiu método de Ferreira (2002); analisaram-se morfologicamente estas ao MEV e quantificaram-se fibras por VanSoest. O peso e pH cecal foram determinados -Instituto Adolfo Lutz (2005). A glicemia foi realizada em aparelho ACCU-CHEK®, e os lipídios através de método enzimático. Observou-se que as FT possuem alto teor de fibra alimentar insolúvel. A ingestão dietética e ganho ponderal foram similares entre os grupos. A oferta das FT resultou em maior (p<0,05)excreção e densidade fecal, maior porcentagem de fibras nas fezes e presença de resíduo vegetal. O peso e pH cecal não diferiram entre os grupos. A glicemia de jejum foi significativamente menor no grupo FTE. Quanto aos lipídios, os grupos submetidos às FT apresentaram menores níveis de triacilgliceróis (p<0,05). Concluiu-se que as FT são boas fontes de fibra alimentar insolúvel, apresentando expressivo efeito no trato intestinal com aumento da excreção fecal e discretas modificações bioquímicas.

CNS depressive role of aqueous extract of Spinacia oleracea L. leaves in adult male albino rats.

Treatment with Spinacia oleracea extract (SO; 400 mg/kg body weight) decreased the locomotor activity, grip strength, increased pentobarbitone induced sleeping time and also markedly altered pentylenetetrazole induced seizure status in Holtzman strain adult male albino rats. SO increased serotonin level and decreased both norepinephrine and dopamine levels in cerebral cortex, cerebellum, caudate nucleus, midbrain and pons and medulla. Result suggests that SO exerts its CNS depressive effect in PTZ induced seizure by modulating the monoamines in different brain areas.