The grafting of fruits and vegetables influences fruit quality. The aim of the present work was to assess the effect of the rootstock and the scion on the antioxidant activity and the content in vitamin C, total phenols, lycopene and β-carotene of bell pepper. The cultivars Fascinato and Jeanette were used as scion and Terrano was used as rootstock. Four harvests in the production cycle of the vegetable were analyzed in a cultivation system under shading nets. The results indicate statistical differences in the content of these bioactive compounds between the varieties, between grafting and not grafting and between sampling dates (p ≤ 0.05). The vitamin C content, β-carotene, and antioxidant capacity proved significantly higher in Fascinato than in Janette. On average, grafting increased β-carotene and vitamin C concentrations and improved the antioxidant capacity, but had no influence on the total phenol or lycopene contents. It is concluded that grafting to the rootstock Terrano improves the nutritional quality of the fruit produced in both varieties of bell pepper studied.

Characterization of the nutraceutical quality and antioxidant activity in bell pepper in response to grafting.

In the present article, we have investigated the antioxidant properties of methanolic liquorice polyphenol extracts (LPEs). Polyphenol extraction was performed with 60% and 100% methanol. Analysis of LPEs by thin-layer chromatography revealed that a higher amount of polyphenols was recovered by extraction with 60% methanol. Antioxidant activity measurement of the reducing power, scavenging effect on 2,2′-diphenyl-1-picrylhydrazyl free radical, and hydrogen peroxide scavenging capability have been taken as the parameters for assessment of antioxidant potential of LPEs. Results have been compared with both natural and synthetic antioxidants. All experimental data have indicated that LPEs possess strong antioxidant power proportional to their o-diphenolic and total polyphenolic content, independently from the assay used. Therefore, the LPEs antioxidant property was examined against the cytotoxic effects of reactive oxygen species in human colon carcinoma cells. Pretreatment of Caco-2 cells with liqu...

Protective effect of polyphenols from Glycyrrhiza glabra against oxidative stress in Caco-2 cells.

Independent reports describe the structural differences between the human male and female brains and the differential gender-susceptibility to mood disorders. Nutrition is one of the modifiable risk factors that has been reported to impact brain chemistry and affect mental health. Objectives: To study dietary patterns in adult men and women in relation to mental distress. Another aim was to develop evidence-based prototypes using System Dynamic Modeling methodology to better describe our findings. Methods: An anonymous internet-based survey was sent through social media platforms to different social and professional networks. Multivariate analyses were used for data mining. Data were stratified by gender and further by tertiles to capture the latent variables within the patterns of interest. Results: Mental distress in men associated with a consumption of a Western-like diet. In women, mental wellbeing associated with a Mediterranean-like diet and lifestyle. No other patterns in both genders were linked to mental distress. Based on the generated prototypes, men are more likely to experience mental wellbeing until nutritional deficiencies arise. However, women are less likely to experience mental wellbeing until a balanced diet and a healthy lifestyle are followed. In men, dietary deficiencies may have a profound effect on the limbic system; whereas dietary sufficiency in women may potentiate the mesocortical regulation of the limbic system. Discussion and conclusion: Our results may explain the several reports in the literature that women are at a greater risk for mental distress when compared to men and emphasize the role of a nutrient-dense diet in mental wellbeing.

Principal component analysis identifies differential gender-specific dietary patterns that may be linked to mental distress in human adults.

The aim of this study was to evaluate the effect of zinc biofortification on the antioxidant capacity and nutritional quality of green bean (Phaseolus vulgaris L.) under greenhouse conditions. Zinc was applied using two forms (ZnSO4 and Zn-DTPA) at four doses of application (0, 25, 50 and 100 µmol) added under a hydroponic system, and were tested over a period of 40 days. The antioxidant capacity was assessed in seeds, as well as the nutritional quality. The results indicate that biofortification with Zn improves antioxidant capacity and nutritional quality of beans, considered the main attributes bean quality and consumer health. The highest antioxidant capacity was obtained with the dose of 25 µmol Zn chelate compared to the form of sulphate; while in the nutritional value of beans both forms of Zn chelate and sulfate content had similar doses of 25 to 50 µmol. Finally, we conclude that it is feasible to implement a program biofortification Zn bean, as this nutrient is more concentrated in the seeds (edible part of the plant), allowing improve its nutritional quality and antioxidant capacity.

/pdf/can-biofortification-of-zinc-improve-the-antioxidant-m77yjwodjw.pdf

Can biofortification of zinc improve the antioxidant capacity and nutritional quality of beans

In the cocoa bean industry, some by-products go underutilized. Some of these components could provide other innovative products, and such is the case with the husk of the cocoa bean. Previous studies have attributed the husk with a high antioxidant capacity, which added to its relative low cost, makes it an attractive ingredient for the production of infusions. However, prior to promoting it as such, its quality needs to be guaranteed. This study evaluated the chemical composition of the husk of cocoa, its microbiologic quality and other parameters in order to be considered raw material in the preparation of infusions. The cocoa was cultivated in two different states in Venezuela. Moisture, protein, fat, ash, carbohydrates, microbiologic quality and ochratoxin A as well antioxidant properties, content of foreign matter, insoluble ash in HCL and aqueous extract were evaluated in the husk of cocoa seeds. Applied methods were in compliance with national and international norms. Significant differences were determined between the samples through the ANOVA application. A low level in moisture content, but high in ash, along with a microbiologic quality that met the norm, and an absence of ochratoxin A were observed in the totality of the analyzed samples. Low levels of foreign matter, the high value of its aqueous extract and high phenolic compounds content with antioxidant activity allow for the recommendation of the husk of cocoa as raw material for the preparation of infusions.

/pdf/cascarilla-de-cacao-venezolano-como-materia-prima-de-47kx0uyrri.pdf

Cascarilla de cacao venezolano como materia prima de infusiones

Foods from plant origin not only provide human diet with certain antioxidant vitamins (C, E and beta-carotene), but also a complex mixture of polyphenols, with antioxidant activity. Numerous studies have been focused on the protective and preventing effect of this antioxidant activity on certain degenerative illnesses such as cardiovascular, cancer, and neurological diseases, cataracts and oxidative stress dysfunctions. The objective of this work was to evaluate total polyphenol content and antioxidant activity of several seeds, nuts, or grains such as Theobroma cacao, Canpsiandra comosa Benth (chiga), Sorghum bicolor, L. Moench, Melicoccus bijugatus (genip). Total polyphenol content was assessed by the Folin-Ciocalteau method and the antioxidant activity by the beta carotene/linoleate, reducing power, and the anti-radical activity methods. Results showed genip pericarp with the lowest polyphenol content (1.40 gGAE/100 g), and cacao beans with the highest (6.66 gGAE/100 g). Reducing power of cacao beans was also the highest and similar to the reducing power of 5.80 g ascorbic acid/100 g, followed by Campsiandra comosa. Moreover, Campsiandra comosa and cacao seeds presented an antioxidant activity comparable to that of the butylhydroxianisol, a synthetic antioxidant. The highest anti-radical activity was shown by Campsiandra comosa with an EC50 of 2.67 g/gDPPH. Total polyphenol content shows a good correlation with the antioxidant activity. Moreover, these seeds might have the same health beneficial effects attributed to other fruits and vegetables.

/pdf/contenido-de-polifenoles-y-actividad-antioxidante-de-varias-210hxkl4gy.pdf

Contenido de polifenoles y actividad antioxidante de varias semillas y nueces

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Contenido de polifenoles y actividad antioxidante de varias semillas y nueces