Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

Panfili, Gianfranco; Niro, Serena; Bufano, Annarita; D’Agostino, Annacristina; Fratianni, Alessandra; Paura, Bruno; Falasca, Luisa; Cinquanta, Luciano

doi:10.1007/s11130-020-00842-y

Cited by 29 publications

(30 citation statements)

References 25 publications

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“…in C. intybus . These data were confirmed by literature studies on Sonchus species [ 8 , 30 ] and other different green leafy vegetables [ 4 , 31 ]. Among tocols, only α-tocopherol (α-T), from about 20 mg/100 g d.m.…”

Section: Resultssupporting

confidence: 80%

“…Plants of Sonchus species were collected during the years 2019–2020. The conditions of collection and handling are reported in [ 8 ]. Spinacia oleracea and Cichorium intybus were purchased from local markets.…”

Section: Methodsmentioning

confidence: 99%

“…Lutein, β-cryptoxanthin, zeaxanthin and violaxanthin are the most frequent xanthophylls found as esterified forms in fruits and vegetables [ 4 , 5 , 6 ]. Different carotenoids, such as α,β-carotene and β-cryptoxanthin, lutein and epoxycarotenoids are provided in the diet by yellow/orange fruits and vegetables, but also by green leafy vegetables [ 4 , 5 , 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Tocols have been demonstrated to prevent certain types of cancer, heart and other chronic diseases [ 2 ]. Their main sources are vegetable oils, but they are also found in a large amount in different vegetable products with significant nutritional contents [ 2 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Fratianni

D’Agostino

Niro

et al. 2021

Foods

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Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and β-carotene (on average 20 and 15%, respectively).

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Section: Resultssupporting

confidence: 80%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Fratianni

D’Agostino

Niro

et al. 2021

Foods

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“…Additionally, both species contain high levels of thiamine: 200 g of material supplies 15% of the RDA of thiamine. In addition, 200 g of S. oleraceus supplies almost 14 mg of lutein per day, which has been associated with a reduction of age-related macular degeneration [ 14 ].…”

Section: Nutritional Value Of Asteraceae Familymentioning

confidence: 99%

The Plants of the Asteraceae Family as Agents in the Protection of Human Health

Rolnik

Olas

2021

IJMS

162

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The Asteraceae family is one of the largest flowering plant families, with over 1600 genera and 2500 species worldwide. Some of its most well-known taxa are lettuce, chicory, artichoke, daisy and dandelion. The members of the Asteraceae have been used in the diet and for medicine for centuries. Despite their wide diversity, most family members share a similar chemical composition: for example, all species are good sources of inulin, a natural polysaccharide with strong prebiotic properties. They also demonstrate strong antioxidant, anti-inflammatory and antimicrobial activity, as well as diuretic and wound healing properties. Their pharmacological effects can be attributed to their range of phytochemical compounds, including polyphenols, phenolic acids, flavonoids, acetylenes and triterpenes. One such example is arctiin: a ligand with numerous antioxidant, antiproliferative and desmutagenic activities. The family is also a source of sesquiterpene lactones: the secondary metabolites responsible for the bitter taste of many plants. This mini review examines the current state of literature regarding the positive effect of the Asteraceae family on human health.

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