菜,胡卜和卜芽:关键的植物化学成分和DPPH自由基清除活动
Camille Bowen-Forbes1, Edward Armstrong2, Audric Moses3
1School of Public Health, University of Alberta, Edmonton, AB T6G 2R3, Canada.
Molecules (Basel, Switzerland)
|June 10, 2023
概括
胡卜和卜芽是有益的化合物,如硫黄 (SFA) 和硫黄 (SFE) 的优秀来源. 三天大的芽提供了这些化合物的最高水平与较低的抗营养素,支持神经保护研究.
科学领域:
- 营养生物化学 营养生物化学
- 植物科学 植物科学
- 食品化学 食品化学 食品化学
背景情况:
- 花芽在怀孕期间表现出神经保护作用,归因于硫黄 (SFA).
- 在卜中发现的硫福拉 (SFE) 与SFA.提供了可比或优越的生物益处.
- 十字花蔬菜含有有益的植物化学物质,以及抗营养的酸.
研究的目的:
- 为了植物化学分析西兰花,胡卜和卜芽的SFA和SFE含量.
- 确定SFA和SFE的最佳十字源,以支持胎儿大脑神经保护研究.
- 为了指导产品开发以十字芽为基础的营养药.
主要方法:
- 在一天大的芽中通过HPLC量化葡萄糖酸盐,异酸盐,和抗氧化活性 (AOC).
- 在不同的光照条件下,将西兰花,胡卜和卜品种的SFA和SFE水平进行比较.
- 在发芽3,5和7天分析了选定的品种 (JSB,JTK,BSR).
主要成果:
- 卜品种的葡萄糖酸盐和异硫酸盐含量最高.
- 咖啡豆表现出较高的葡萄糖胺和显著更高的SFA比西兰花品种.
- 三天老的胡卜 (JTK) 和卜 (BSR) 苗分别产生了最高的SFA和SFE,含量减少了酸.
结论:
- 菜和卜芽分别是SFA和SFE的优质来源.
- 三天大的芽代表了最大化有益化合物的最佳发育阶段.
- 这些发现支持在神经保护性研究和产品开发中使用特定的胡卜和卜品种.
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