l-DOPA and total phenolic stimulation in dark germinated fava bean in response to peptide and phytochemical elicitors

Randhir, Reena; Shetty, Preethi; Shetty, Kalidas

doi:10.1016/s0032-9592(02)00006-7

Cited by 83 publications

(59 citation statements)

References 35 publications

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“…Ldopa, in the natural faba bean background, was observed to show positive clinical benefits (Mohseni Mehran and Golshani 2013). Faba bean is also being investigated as a dietary complement for other diseases such as hypertension, renal failure and liver cirrhosis (Kwok et al 1997;Randhir and Shetty 2004;Randhir et al 2002). Considering the high agricultural as well as industrial potential of this underutilized pulse crop and the need for diversification of a potential legume crop along the lines of cereals, it is found desirable to study the agricultural potential, performance and prospects of faba bean.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Kumar

Agarwal

Prasad

et al. 2014

Physiol Mol Biol Plants

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Eleven germplasms of faba bean seeds from four agroclimatic regions of Bihar, India, have been investigated to estimate their nutritional (soluble protein, free amino acids, starch, reducing and non reducing sugar, total soluble sugar) and antinutritional (total extractable phenol and condensed tannin/proanthocyanidin) parameters. These parameters were found in varying concentration in all genotypes studied. The highest concentration of total extractable phenol and proanthocyanidin (condensed tannin) (2.56 and 1.59 % leucocyanidin equivalents respectively on dry matter basis) were found in Samastipur while the lowest from Patna (0.95 and 0.426 % leucocyanidin equivalent on dry matter basis). The different nutritional parameters were also found to be in variable concentration among different germplasms viz. total soluble protein≈20-32 %, free amino acids≈188-348 mg/ 100 g, starch≈27-33 %, reducing sugars≈85-188 mg/100 g, non reducing sugars≈0.7-1.7 % and total soluble sugars≈ 0.8-1.9 %.

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Section: Introductionmentioning

confidence: 99%

Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Kumar

Agarwal

Prasad

et al. 2014

Physiol Mol Biol Plants

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“…Total soluble phenolic content assay Total soluble phenolic content was determined according to the method of Randhir et al [19]. The test sample dissolved in distilled water (1 mL) was mixed with 1 mL of ethanol (95%, v/v).…”

Section: Antioxidant Activity Assaysmentioning

confidence: 99%

Total antioxidant capacity of the Korean diet

et al. 2014

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BACKGROUND/OBJECTIVES:The objective of this study was to measure and/or estimate the total antioxidant capacity of the Korean diet. MATERIALS/METHODS: Eighty-one plant foods that were expected to exhibit rather high antioxidant activities were selected from the Korean diet using the Fifth Korean National Health and Nutrition Survey (KNHANES V). These foods were categorized into 11 food groups: cereals, potatoes, legumes, nuts, vegetables, kimchies, mushrooms, fruits, fruit juices, sea weeds, and oils. The foods were mixed in the proportions specified in traditional Korean recipes and analyzed. The measured indicators for antioxidant capacities were total phenolics, 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), and Trolox equivalent antioxidant capacity (TEAC). RESULTS: Total phenolics were high in the fruit juices, nuts, vegetables, and fruits; and the average DPPH, ORAC, and TEAC values were high in the vegetables, fruits, fruit juices, and nuts. The correlation coefficient between the content of total phenolics of each food and the in vitro antioxidant capacity was relatively high at 0.851. The intake of total phenolics per capita per day in the Republic of Korea was estimated to be 127 mg. The total dietary antioxidant capacity (TDAC) values, which were obtained from the total antioxidant capacity of each food, taking into account the intake of each food, were 20,763, 54,335, and 876.4 μmol of Trolox equivalents using the DPPH, ORAC, and TEAC methods, respectively. The food group that contributed the most to the Korean TDAC was cereals at 39.7%, followed by fruits and vegetables at 27.8% and 13.9%, respectively. The contribution of legumes, nuts, fruit juices, and mushrooms was quite minimal at less than 2% each. CONCLUSIONS: The content of total phenolics and the antioxidant capacity of the Korean diet are significantly correlated and the high contributing food groups are cereals, fruits, and vegetables.

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“…Since synthetic L-dopa has side effects, a search for its natural source is becoming more significant. Fava beans is also being investigated as a dietary compliment for other diseases such as hypertension, renal failure and liver cirrhosis [11][12][13][14]. The purpose of this study was to investigate and to determine quantitatively, the levodopa (L-dopa) and carbidopa (C-dopa) which are present in fava beans, green peas and green beans by HPLC.…”

Section: Physiology Sectionmentioning

confidence: 99%

“…In addition, an increased consumption of fruits and vegetables in the diet reduces the risk of cancer, heart disease and other degenerative diseases. The quantification of its capacity according to the stage and the plant part could be suitable for applications in the food industry and in plant medicine [2,3,4]. Much attention is now being placed on the antioxidant capacity of the flavonoids and the phenolic acids.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Levodopa and Carbidopa from Fava Bean, Green Peas and Green Beans by High Performance Liquid Gas Chromatography

M¹

2013

JCDR

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Introduction: According to many studies, sprouted fava beans are a rich source of levo-dihydroxy phenylalanine (L-dopa) the precursor of dopamine, and they are now being investigated for use in the management of Parkinson's disease. The addition of Carbidopa (C-dopa) can reduce the daily use of the L-dopa dosage requirements and it can also reduce the side effects which are associated with the L-dopa administration. Material and Methods:The present research was conducted to find the levo-dihydroxy phenylalanine (L-dopa) and Carbidopa (C-dopa) in fava beans, green peas and green beans by High Performance Gas Chromatography (HPLC). Carbidopa (C-dopa) is a peripheral decarboxylase inhibitor. As a substitution therapy, it used in combination to treat Parkinson's disease. Result:We obtained L-dopa and C-dopa from fava beans which were in the fresh and dry sprouted form, whose concentrations were 1.4,1.5 and 2.6,2.4 mg/ml respectively. The maximal stimulation of the L-DOPA content was seen on day 8 for the fava beans, which was 100% higher than that of the control level. Conclusion:The results of this study indicate that faba beans are a good source of natural L-dopa and C-dopa. The quantification of this capacity according to the stage and the plant part could be suitable for applications in the food industry and in plant medicine. The consumption of fava beans can increase the levels of L-dopa and C-dopa in the blood, with a marked improvement in the motor performance of the patients with Parkinson disease, without any side effects.

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l-DOPA and total phenolic stimulation in dark germinated fava bean in response to peptide and phytochemical elicitors

Cited by 83 publications

References 35 publications

Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Nutritional and antinutritional attributes of faba bean (Vicia faba L.) germplasms growing in Bihar, India

Total antioxidant capacity of the Korean diet

Simultaneous Determination of Levodopa and Carbidopa from Fava Bean, Green Peas and Green Beans by High Performance Liquid Gas Chromatography

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