Health effect of vegetable-based diet: lettuce consumption improves cholesterol metabolism and antioxidant status in the rat

Nicolle, Catherine; Cardinault, Nicolas; Gueux, Elyett; Jaffrelo, Lydia; Rock, Edmond; Mazur, Andrzej; Amouroux, Pierre; Rémésy, Christian

doi:10.1016/j.clnu.2003.10.009

Cited by 186 publications

(122 citation statements)

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“…Lettuce is a rich source of vitamins A and E, minerals, polyphenols and other bioactive compounds such as carotenoids (NICOLLE et al, 2004a(NICOLLE et al, , 2004b. Carotenoids have pro-vitamin A (HASKELL, 2013) and antioxidant activities, acting on intercellular communication and the immune system, presenting a significant role in preventing various diseases related to oxidative stress such as cancer and cardiovascular diseases, and in lowering cholesterol (HUANG, 1980;CARVALHO et al, 2006;LLORACH et al, 2008;MAIANI et al, 2009;ROCHA;REED, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Purple Lettuce Harvested at Different Ages

et al. 2016

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-Lettuce is one of the most produced and consumed leafy vegetables in Brazil. It is harvested when the plant reaches full vegetative growth and the leaves are still tender and there are no signs of bolting. The plant is unsuitable for commercialization after this period, thus, a food that is rich in vitamins, minerals and bioactive compounds such as carotenoid is lost. Therefore, the objective of this work was to assess the purple lettuce quality based on physical-chemical characteristics, in three different ages. The experiment was conducted in an urban community garden in Sete Lagoas MG, Brazil. A completely randomized experimental design was used with three replications. The treatments consisted of three development stages (20, 30 and 40 days after transplanting -DAT). The treatment with 40 DAT presented total carotenoids concentration and soluble solids content significantly higher, lower pH, and darker lettuce, with lower values of the parameter b* (increase in yellow color), and higher values of the parameter a* (increase in red color), compared to the first two treatments. The titratable acidity was statistically equal for the three evaluation periods. Considering the high concentration of carotenoids found at 40 DAT, the harvest can take place at this age.Keywords: Development stages. Lactuca sativa. Harvest time. CARACTERÍSTICAS FÍSICO-QUÍMICAS DE ALFACE ROXA COLHIDAS EM DIFERENTES IDADESRESUMO -A alface é uma das hortaliças folhosas mais produzidas e consumidas no Brasil. A colheita ocorre no período em que a planta atinge o crescimento vegetativo máximo, as folhas ainda estão tenras e sem indícios de pendoamento. Após este período, a planta é considerada inadequada para a comercialização, perdendo-se um alimento rico em vitaminas, sais minerais e composto bioativos, como os carotenóides. Desta forma, este trabalho teve o objetivo de avaliar a qualidade com base em mudanças físico-químicas em uma cultivar de alface roxa durante três idades diferentes. O trabalho foi desenvolvido em uma horta comunitária urbana no município de Sete Lagoas -MG. O delineamento experimental foi inteiramente ao acaso com três repetições sendo os tratamentos os três estádios de desenvolvimento (20, 30 e 40 dias após transplantio -DAT). Aos 40 DAT, a concentração de carotenóides totais e o teor de sólidos solúveis totais foram significativamente superiores, o pH foi menor; e a alface se tornou mais escura, apresentando menores valores do parâmetro b* (incremento da cor amarela) e maiores valores do parâmetro a* (incremento da coloração vermelha), diferindo significativamente das duas primeiras colheitas. A acidez titulável foi igual estatisticamente nas três épocas de avaliação. Considerando o alto conteúdo de carotenóides observado aos 40 DAT, pode-se considerar a colheita nesta idade.Palavras-chave: Estádios de desenvolvimento. Lactuca sativa. Ponto de colheita.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics of Purple Lettuce Harvested at Different Ages

et al. 2016

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“…Lettuce is believed to have a soothing effect, to facilitate expectoration, and to increase appetite and urination (5). Recent research has confirmed that lettuce leaves contain a huge number of substances that exhibit antioxidant (3,(6)(7), antiproliferative, and anti-inflammatory properties as well as protect from cardiovascular diseases (7)(8)(9)(10)(11)(12)(13). Many studies have also confirmed that lettuce leaves and seed have a tranquilizing and anti-anxiety effect (14)(15)(16)(17).…”

Section: Introductionmentioning

confidence: 92%

The Microbiological Status of (Ready to Eat) Lettuce Before and After Standard Washing

Topalic

Savić

Kovačević

et al. 2014

GHTERS

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Lettuce is a vegetable that is always consumed raw. The number and types of microorganisms that may be found on the lettuce leaves depend on growing, harvesting, and particularly on handling practices, like proper washing and preparing lettuce before eating. The aim of this study was to investigate the effect that washing under running water has on the microbiological status of lettuce leaves purchased from the local market place in Banja Luka. Smears were taken from the obverse and reverse sides of lettuce leaves, and the total count of aerobic mesophilic bacteria, yeasts and molds was determined as well as the presence of sulphite-reducing clostridia, the coagulase positive staphylococci, Salmonella species, and Escherichia coli. The analysis showed that the washing reduced the total count of aerobic mesophilic bacteria by approximately 10 times, and the total count of yeasts and molds by approximately 8 times. Of the lettuce samples examined, 66,67% contained sulphite-reducing clostridia and 13,33% Salmonella species, before the washing. The number of samples with sulphite-reducing clostridia was reduced by five times after the washing, but the number of samples contaminated with Salmonella species remained the same.

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“…This effect has been ascribed, in part to the antioxidants; polyphenols, tocopherols and carotenoids in plant-based foods. Plant foods rich in antioxidant molecules have received a growing interest because they delay the oxidative degradation of lipids (Nicolle et al, 2004). Phenolic compounds and flavonoids have pharmacological properties such as antioxidant, antithrombotic and hypolipidemic effects (Son and Lewis, 2002).…”

Section: Discussionmentioning

confidence: 99%

Reduction in hypercholesterolemia and risk of cardiovascular diseases by mixtures of plant food extract: a study on plasma lipid profile, oxidative stress and testosterone in rats

Mohamed¹,

Hamed²,

Al‐Okbi³

2010

Grasas y Aceites

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RESUMENReducción de las enfermedades cardiovasculares e hipercolesterolemia por mezclas de extractos de plantas comestibles: un estudio del perfil lipídico, estrés oxidativo y testosterona en ratas.El presente estudio fue dirigido a preparar y evaluar la influencia de dos mezclas de extractos de plantas comestibles sobre el perfil lipídico del plasma, estrés oxidativo y nivel de testosterona en ratas alimentadas con una dieta hipercolesterolemica. La salubridad de las mezclas de extractos estudiadas fue evaluada mediante la determinación de las funciones del hígado y del riñón. El contenido total de fenoles, tocoferoles, ácidos grasos, y materia insaponificable (UNSAP) fueron determinado en la mezclas de extractos. Las ratas fueron alimentadas con dietas hipercolesterolémica junto con una dosis oral diaria de (300 mg/kg de peso) cada mezcla I y II durante un mes y comparada con un control hipercolesterolémico y un control normal. Los resultados muestran que el contenido de α-tocopherol fue 0.750 y 4.017 mg, g-tocopherol fue 0.564 mg y 0 y d-tocopherol fue 15.23mg y 0.634mg/100g de mezcla I y II, respectivamente. El contenido de fenoles en las mezcla I and II fue 36.74 y 23.72 g equivalentes de ácido gálico/100g de mezcla, respectivamente. La investigación por GLC de UNSAP reveló que el estigmasterol y el b-sitosterol fueron los principales fitoesteroles de las mezclas I y II, respectivamente seguido por el campesterol en ambos casos. El análisis por GLC de los ácidos grasos mostró que el ácido oleico fue el ácido graso mayoritario en ambas mezclas de extractos. Los resultados con animales de experimentación mostraron que la alimentación con dietas hipercolesterolémi-cas produce un incremento significativo en los lípidos totales, colesterol total (T-Ch), triglicéridos (TGs), colesterol en lipoproteínas de baja densidad (LDL-Ch), en las relaciones T-Ch/ HDL-Ch y TGs/HDL-Ch y malondialdehido (MDA) y una significativa reducción en el colesterol de las lipoproteínas de alta densidad (HDL-Ch), vitamina E, b-caroteno and testosterona. Las ratas alimentadas con dietas hipercolesterolémicas junto con mezclas I y II mostraron una mejora significativa del perfil lipídico del plasma comparado con el grupo control hypercholesterolémico. Esta mejora estuvo asociada con una significativa reducción del estrés oxidativo reflejado por la elevación de los niveles de antioxidantes en el plasma (vitamin E y bcarotene) y reducción de los niveles de MDA en plasma. Los niveles de testosterona en plasma aumentaron significativamente en ratas alimentadas con dietas hipercolesterolémicas junto con mezclas I y II en comparación con el control hipercolesterolémico. La testosterona del plasma mostró una correlación negativa significativa con los TGs y TGs/HDL-Ch en ratas control hipercolesterolémicas. Las mezclas de los extractos estudiados mostraron una completa salubridad hacia las funciones del hígado y el riñón. En conclusión las mezclas mostraron una mejora del perfil lipídico del plasma, un significativo incremento en la testosterona, ...

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Health effect of vegetable-based diet: lettuce consumption improves cholesterol metabolism and antioxidant status in the rat

Cited by 186 publications

References 38 publications

Physicochemical Characteristics of Purple Lettuce Harvested at Different Ages

Physicochemical Characteristics of Purple Lettuce Harvested at Different Ages

The Microbiological Status of (Ready to Eat) Lettuce Before and After Standard Washing

Reduction in hypercholesterolemia and risk of cardiovascular diseases by mixtures of plant food extract: a study on plasma lipid profile, oxidative stress and testosterone in rats

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