Fruit and Vegetable Phytochemicals

doi:10.1002/9780813809397

Cited by 59 publications

(2 citation statements)

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“…[18] Lutein and βcarotene are the most dominant carotenoids in green vegetables. [43] In green leafy vegetables, the carotenoid content ranges between 2 and 8 g/100 g FW (Table 1). Carotenoids are mostly bound to proteins that may decrease their bioavailability.…”

Section: Carotenoidsmentioning

confidence: 99%

“…[40,43] The diffusion of carotenoids from the blood circulatory system to various tissues by lipoprotein could provide beneficial effects on human health. [43] Carotenoids could protect the cellular membranes and lipoproteins against photooxidative damage in plant and human due to their ability to scavenge reactive oxygen species, singlet molecular oxygen, and peroxyl radicals. Carotenoids also contribute to macular pigment formation that could absorb harmful blue light.…”

Section: Carotenoidsmentioning

confidence: 99%

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Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

Putriani

Perdana

Meiliana

et al. 2020

Food Reviews International

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Green leafy vegetables are widely cultivated and consumed in South East Asia. These vegetables are rich in phytochemicals, which have been associated to particular health benefits. Preparation/processing, particularly those involving heat, prior to consumption can change the level of phytochemicals in the vegetables following various mechanisms, including thermal breakdown, oxidation, leaching, and matrix degradation. Appropriate processing should minimize degradation of phytochemicals so that the optimum intake toward health promotion be achieved. Better understanding of how processing influence the retention of phytochemical compounds is therefore crucial to provide guidelines on the processing of green leafy vegetables while maximizing their nutritional values.

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Section: Carotenoidsmentioning

confidence: 99%