In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower

Kahlon, T. S.; Chapman, Mary H.; Smith, Gregory E.

doi:10.1016/j.foodchem.2006.07.056

Cited by 115 publications

(84 citation statements)

References 30 publications

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“…A. esculentus was found to have hypolipidemic activity in in vivo tested rat model (Trinh, Nguyen, Tran, & Nguyen 2008) and in mice (Ngoc, Ngo, Van, & Phung, 2008). Okra polysaccharide lowers the cholesterol level in blood and may prevent cancer by its ability to bind bile acids (Kahlon, Chapman & Smith, 2007).…”

Section: Okra As Antidiabetic and Antihyperlipidemic And Related Disementioning

confidence: 99%

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

2014

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Okra, Abelmoschus esculentus L. (Moench) is an important vegetable crop cultivated in tropical, subtropical and warm temperate regions around the world. Besides the nutritional benefit, the different parts of the plant are used extensively in traditional medicine (antidiabetic, antipyretic, diuretic, antispasmodic, etc) around the world. This review critically assesses the nutritional values, phytochemistry, preclinical pharmacological properties and the possible future application of the okra. Effort is made to correlate the traditional claims in the context of experimental evidences.

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Section: Okra As Antidiabetic and Antihyperlipidemic And Related Disementioning

confidence: 99%

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

2014

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“…Chlorogenic acid is among the major phenolic in eggplant (Kahlon, Chapman, & Smith, 2007;Whitaker & Stommel, 2003) and was present in tissues from all zones of the eggplant. Nasunin, an anthocyanin phytonutrient, was isolated from the skin of purple eggplant fruit (Noda, Kneyuki, Igarashi, Mori, & Packer, 2000).…”

Section: Analysis Of Tpcmentioning

confidence: 99%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

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Four types of eggplant -Chinese eggplant (CE), Green Goddess eggplant (GGE), Indian eggplant (IE), and Thai eggplant (TE) -were used to develop cookies (10% and 15% of substitution). Substitution of eggplant flour has significantly increased the nutritional values of cookies (protein, crude fiber, and fat). Eggplant cookies also showed higher total phenolic content (TPC) and free radical-scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical compared to control. IE cookies showed the highest TPC and DPPH values, followed by TE, GGE, and CE. Cookies with 15% substitution level of all eggplant flour had significantly lower peroxide values showing greater stability against rancidity and oxidation compare to control cookies (IE > TE > GGE > CE > control). Incorporation of eggplant flour had significantly increased the hardness and a* values (color parameter) of cookies. Overall, the nutritional value of cookies was improved by the substitution with eggplant flour and IE cookies showed the greatest in terms of overall properties.Keywords: eggplant; cookies; flour; antioxidant Con el objetivo de producir galletas en las que se sustituyó 10% y 15% de la harina por harina de berenjena, se utilizó harina de cuatro tipos de berenjena: berenjena china (CE), berenjena Green Goddess (GGE), berenjena india (IE) y berenjena tailandesa (TE). La sustitución de la harina por harina de berenjena aumentó significativamente el valor nutricional de las galletas en términos de su proteína, fibra cruda y grasa. En comparación con las galletas de control, las galletas con harina de berenjena también mostraron contenido fenólico total (TPC) más elevado, así como un efecto más pronunciado de eliminación del radical libre 2,2-diphenyl-1-picrylhydrazyl (DPPH). En las galletas IE se registraron los valores de TPC y de DPPH más elevados, siguiéndoles las galletas TE, GGE y CE. Asimismo, en comparación con las galletas de control, las galletas en las que se sustituyó 15% del nivel de harina por los distintos tipos de harina de berenjena, mostraron valores de peróxido más bajos, lo cual apunta a su mayor estabilidad contra la ranciedad y la oxidación (IE > TE > GCE > Control). La incorporación de harina de berenjena incrementó significativamente los valores de dureza y de a* (parámetros de color) de las galletas. En general, la sustitución con harina de berenjena mejoró el valor nutricional de las galletas. Además, las galletas IE mostraron tener niveles más altos en términos de sus propiedades generales.

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“…They also found a significant correlation between hepatoprotective activities and total phenolic content. An in vitro experiment by Kahlon et al (2007) concluded that eggplant has positive bile acid binding ability. Anti-cancer effect was described by Azevedo et al (2007) …”

Section: Health Protective Effect Of Eggplantmentioning

confidence: 99%

The Simultaneous Effect of Heat Stress and Water Supply on Total Polyphenol Content of Eggplant

Helyes

Nagy

Daood

et al. 2015

AEER

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Helyes et al.: The simultaneous effect of heat stress and water supply on total polyphenol content of eggplant - Abstract. Eggplant is considered as one of the healthiest vegetables due to its nutritional values. A 2-year open field experiment was set up in 2011 and 2012 to observe the effects of heat stress and different irrigation volumes on the amount of phenolic compounds, fibre and dry matter in eggplant fruits. The optimal irrigation volume (IO) was calculated from the daily potential evapotranspiration and was compared to a treatment utilising 50% of the optimal water volume (I50). We concluded that there was no significant difference between the irrigation levels in the aspect of total polyphenol and dry matter, but there was a decrease in fibre content. Yield was increased by 19.6% with irrigation in 2011 and by 4.44% in 2012. The effect of heat stress is closely related to harvest time. In our study we proved that more heat stress resulted in more total polyphenol content in eggplant, the equation describing this relation is y=39.322+0.501x. Heat stress also stimulated dry matter and fibre content, and this influence was also significant.

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In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower

Cited by 115 publications

References 30 publications

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

The Simultaneous Effect of Heat Stress and Water Supply on Total Polyphenol Content of Eggplant

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