Wyszukiwarka
Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity
Abstrakt
Cruciferous vegetables are a valuable source of ingredients with health benefits. The most characteristic compounds of cruciferous vegetables with identified anticancer properties are glucosinolates. Young shoots and sprouts of red cabbage are becoming a popular fresh food rich in nutrients and bioactive compounds. The objective of this research was to determine, for the first time in a comprehensive approach, whether young shoots of red headed cabbage are a better source of selected nutrients and glucosinolates in the human diet in comparison to the vegetable at full maturity. The proximate composition (protein, fat, digestible carbohydrates, fiber), fatty acids profile, minerals (calcium, magnesium, potassium, sodium, iron, zinc, manganese, copper), as well as glucosinolates were examined. The red headed cabbage was characterized by a significantly larger amount of dry matter, and total and digestible carbohydrates in comparison to young shoots. The ready-to-eat young shoots, which are in the phase of intensive growth, are a better source of protein, selected minerals, and especially glucosinolates. The level of some nutrients can be enhanced and the intake of pro healthy glucosinolates can be significantly increased by including young shoots of red cabbage into the diet.
Cytowania
-
3 3
CrossRef
-
0
Web of Science
-
3 1
Scopus
Autorzy (6)
-
Mariola Drozdowska
-
Teresa Leszczyńska
-
Aneta Koronowicz
-
Ewelina Piasna-Słupecka
-
Dominik Domagała
Cytuj jako
Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- Licencja
-
otwiera się w nowej karcie
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuły w czasopismach
- Opublikowano w:
-
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
nr 246,
strony 2505 - 2515,
ISSN: 1438-2377 - Język:
- angielski
- Rok wydania:
- 2020
- Opis bibliograficzny:
- Drozdowska M., Leszczyńska T., Koronowicz A., Piasna-Słupecka E., Domagała D., Kusznierewicz B.: Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity// EUROPEAN FOOD RESEARCH AND TECHNOLOGY -Vol. 246,iss. 12 (2020), s.2505-2515
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s00217-020-03593-x
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 191 razy
Publikacje, które mogą cię zainteresować
Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables
- J. Kapusta-Duch,
- B. Kusznierewicz,
- T. Leszczyńska
- + 1 autorów
Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
- J. Kapusta-Duch,
- B. Kusznierewicz,
- T. Leszczyńska
- + 1 autorów
Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers
- N. Saelee,
- R. Castro Munoz,
- W. Panpipat
- + 1 autorów