Author:
Nemzer Boris,Al-Taher Fadwa,Abshiru Nebiyu
Abstract
Leafy green vegetables contain essential nutrients and are frequently consumed for their perceived health benefits. The purpose of this study was to profile the nutritional and natural bioactive phytochemical compounds extracted from freeze-dried spinach and kale and compare them with our previously published freeze-dried purslane results. Novel research suggests that these leafy greens contain an abundance of fatty acids, amino acids, organic acids, vitamins, and minerals, which can reduce the risk of many chronic diseases. LC-MS/MS screening identified 69 and 103 compounds in spinach and kale, respectively, including flavonoids, glucosinolates, and phenolic and organic acids. Out of a total of 26 flavonoids identified in the current study, only three were found in spinach. All three leafy greens showed nutritional and health benefits and the unique phytochemical compounds found only in purslane provide a strong basis to incorporate its distinct dietary benefits.
Subject
Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science
Reference29 articles.
1. Green leafy vegetables: A healthy promoting sources;Randhawa,2015
2. Agricultural Marketing Resource Center (AgMRC). Iowa State University: Ames, Iowa, 2020https://www.agmrc.org/commodities-products/vegetables/spinach
3. Food and Agriculture Organization of the United Nations (FAO), FAOSTAT, 2019http://fao.org/faostat/en/#data/QC
4. Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献