Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables

dc.creatorKobori, CN
dc.creatorArnaya, DBR
dc.date2008
dc.dateDEC
dc.date2014-07-30T19:27:52Z
dc.date2015-11-26T17:51:03Z
dc.date2014-07-30T19:27:52Z
dc.date2015-11-26T17:51:03Z
dc.date.accessioned2018-03-29T00:34:24Z
dc.date.available2018-03-29T00:34:24Z
dc.identifierFood And Nutrition Bulletin. Int Nutrition Foundation, v. 29, n. 4, n. 320, n. 328, 2008.
dc.identifier0379-5721
dc.identifierWOS:000262396500008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73375
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/73375
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1289871
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionBackground. With the continuing problem of vitamin A deficiency, the recognition of the role of carotenoids in disease prevention, and international programs promoting biodiversity, determination of the carotenoid content of indigenous Brazilian foods is needed. Objective. To determine the principal carotenoids in native leaves and compare the levels with those in commercially produced leafy vegetables. Methods. The indigenous Brazilian leafy vegetables caruru, mentruz, taioba, serralha, and beldroega were analyzed with the use of a previously developed and validated high-performance liquid chromatography (HPLC) method. Parsley and coriander leaves, which were previously shown to be the richest in carotenoids among commercially produced leaves, were analyzed for comparison. Five sample lots of each vegetable collected at different times during the year were analyzed immediately after harvest. Results. Lutein concentrations were 119 +/- 21, 111 +/- 48, 104 +/- 44, 87 +/- 7, and 34 +/- 14 mu g/g, and beta-carotene contents were 114 +/- 22, 97 +/- 40, 66 +/- 18, 72 +/- 9, and 32 +/- 14 mu g/g for caruru, mentruz, taioba, serralha, and beldroega, respectively. Except for beldroega, these values were higher than those for commercial leaves. Parsley had 88 +/- 18 mu g/g of lutein and 65 +/- 13 mu g/g of beta-carotene. Coriander leaves contained 74 +/- 6 mu g/g of lutein and 55 +/- 5 mu g/g of beta-carotene. The violaxanthin and neoxanthin concentrations were also higher in the native leaves. Comparison with values for previously analyzed commercial leafy vegetables confirmed the higher carotenoid levels of the native leaves. Conclusions. The indigenous leaves investigated are richer sources of carotenoids than are commercially produced leafy vegetables.
dc.description29
dc.description4
dc.description320
dc.description328
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2003/10151-4]
dc.languageen
dc.publisherInt Nutrition Foundation
dc.publisherBoston
dc.publisherEUA
dc.relationFood And Nutrition Bulletin
dc.relationFood Nutr. Bull.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectbeta-Carotene
dc.subjectcarotenoid
dc.subjectleafy vegetable
dc.subjectlutein
dc.subjectVitamin-a-deficiency
dc.subjectTrans-beta-carotene
dc.subjectMacular Degeneration
dc.subjectFood Carotenoids
dc.subjectPlant Foods
dc.subjectDark-green
dc.subjectPrevention
dc.subjectBioavailability
dc.subjectZeaxanthin
dc.subjectSpinach
dc.titleUncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables
dc.typeArtículos de revistas


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