Biochemistry of Vegetables

Hounsome, Natalia; Hounsome, Barry; Lobo, M.

doi:10.1002/9781119098935.ch2

Cited by 4 publications

(4 citation statements)

References 134 publications

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“…Humans can synthesize several amino acids, including alanine, asparagine, aspartic acid, cysteine, cystine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine. The nine amino acids called essential must come from the diet, including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine (Hounsome et al, 2018). Vegetables contain all the essential amino acids; however, some may be in smaller quantities than the amount required for humans (Young and Pellett, 1994).…”

Section: Amino Acidsmentioning

confidence: 99%

“…In onions, the average data on the content of amino acids (mg/100 g FW) comprised, i.e., Arg -104, Histidine -14, Isoleucine -14, Leucine -25, Lys -39, Methionine -2, Phenylalanine -25, Tryptophan -14, and Valine -21 (Hounsome et al, 2018). The analyzed 17 bound amino acids and 38 free amino acids from the leaves of A. victorialis L. revealed the total content of component amino acids and free amino acids at 2693.28 mg/100 g and 535.39 mg/100 g (Cho et al, 2011).…”

Section: Amino Acidsmentioning

confidence: 99%

“…This compound protects against several reactive oxygen species types, i.e., free radicals and peroxides (Dzhos et al, 2023). It also synthesizes neurotransmitters, steroid hormones, and collagen, helps heal wounds and burns, prevents blood clotting and bruising, and strengthens the walls of human capillaries (Hounsome et al, 2018).…”

Section: Ascorbic Acidmentioning

confidence: 99%

See 2 more Smart Citations

Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

BAIKOV

2024

SABRAOJBG

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Section: Amino Acidsmentioning

confidence: 99%

Section: Amino Acidsmentioning

confidence: 99%

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Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

BAIKOV

2024

SABRAOJBG

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“…In the quality dimension, the KPIs were divided according to Table 5. In the nutritive value category, in the first level, there were four KPIs: the total soluble solids (TSSs), i.e., the total amount of carbohydrates, sugars, acids, pigments, flavors, and nutrients in the crop [57], the fatty acid content, i.e., the type and amount of fatty acids [58], the energy content, i.e., the bioenergy available within a food, also known as the calorie content [59], and digestibility, i.e., the difference between the number of nutrients ingested minus the number of nutrients excreted in the feces [60].…”

Section: Quality Kpismentioning

confidence: 99%

An Evaluation of Research Interests in Vertical Farming through the Analysis of KPIs Adopted in the Literature

Fasciolo,

Awouda,

Grasso

et al. 2024

Sustainability

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Vertical farming has gained increased attention in recent years due to its capacity to reduce the environmental impact of agricultural production in terms of water consumption and soil and fertilizer usage. In the literature, many works describe and evaluate applications of vertical farming. However, no work addresses the issue of classifying the KPIs for vertical farming and highlights both the most assessed aspects and the lack of evaluations. The main contribution of this study is to conduct a literature review to identify and classify the KPIs used in vertical farming. To this aim, we first proposed a methodology to define the KPI categories. Then, we identified the KPIs used in the literature, and we classified them according to the defined categories. Finally, we analyzed the obtained results. As a result, a collection of 78 KPIs were compiled and organized into the proposed categories. The analyses on the frequency of the KPIs allow us to conclude that the KPIs related to productivity are the most used as compared to those related to sustainability and quality. Furthermore, very few papers perform a cross-category evaluation. This study underscores the necessity for a more balanced consideration of productivity, quality, and sustainability in the context of vertical farming.

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LC-MS/MS profiling of Tipuana tipu flower, HPLC-DAD quantification of its bioactive components, and interrelationships with antioxidant, and anti-inflammatory activity: in vitro and in silico approaches

Ibrahim,

Abdel-Baki,

El-Rashedy

et al. 2024

BMC Complement Med Ther

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Background Fabaceae plays a crucial role in African traditional medicine as a source of large number of important folk medication, agriculture and food plants. In a search of potential antioxidant and anti-inflammatory candidates derived from locally cultivated plants, the flowers of Tipuana tipu (Benth.) Lillo growing in Egypt were subjected to extensive biological and phytochemical studies. The impact of the extraction technique on the estimated biological activities was investigated. Methods The flowers were extracted using different solvents (aqueous, methanol, water/methanol (1:1), methanol/methylene chloride (1:1), and methylene chloride). The different extracts were subjected to antioxidant (DPPH, ABTS, and FRAP) and anti-inflammatory (COX-2 and 5-LOX) assays. The methanol extract was assessed for its inhibitory activity against iNOS, NO production, and pro-inflammatory cytokines (NF-KB, TNF-R2, TNF-α, IL-1β, and IL-6) in LPS-activated RAW 264.7 macrophages. The composition-activity relationship of the active methanol extract was further investigated using a comprehensive LC–QTOF-MS/MS analysis. The major identified phenolic compounds were further quantified using HPLC-DAD technique. The affinity of representative compounds to iNOS, COX-2, and 5-LOX target active sites was investigated using molecular docking and molecular dynamics simulations. Results The methanol extract exhibited the highest radical scavenging capacity and enzyme inhibitory activities against COX-2 and 5-LOX enzymes with IC50 values of 10.6 ± 0.4 and 14.4 ± 1.0 µg/mL, respectively. It also inhibited iNOS enzyme activity, suppressed NO production, and decreased the secretion of pro-inflammatory cytokines. In total, 62 compounds were identified in the extract including flavonoids, coumarins, organic, phenolic, and fatty acids. Among them 18 phenolic compounds were quantified by HPLC-DAD. The highest docking scores were achieved by kaempferol-3-glucoside and orientin. Additionally, molecular dynamics simulations supported the docking findings. Conclusion The flower could be considered a potentially valuable component in herbal medicines owing to its unique composition and promising bioactivities. These findings encourage increased propagation of T. tipu or even tissue culturing of its flowers for bioprospecting of novel anti-inflammatory drugs. Such applications could be adopted as future approaches that benefit the biomedical field.

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Biochemistry of Vegetables

Cited by 4 publications

References 134 publications

Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

Biochemical Composition, Nutritional Values, and Calorie Content of Allium Species: A Systematic Review

An Evaluation of Research Interests in Vertical Farming through the Analysis of KPIs Adopted in the Literature

LC-MS/MS profiling of Tipuana tipu flower, HPLC-DAD quantification of its bioactive components, and interrelationships with antioxidant, and anti-inflammatory activity: in vitro and in silico approaches

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