The Polyphenol Content and Antioxidant Activities of the Main Edible Vegetables in Northern Vietnam
| Autor: | Do Thi Kim Lien, Reiko Ohmori, Shigeru Yamamoto, Nghiem Nguyet Thu, Harumi Uto, Kazuo Kondo, Chika Sakurai, Nguyen Van Chuyen |
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| Rok vydání: | 2004 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Medicine (miscellaneous) Antioxidants chemistry.chemical_compound Picrates Vegetables medicine Food science Vietnamese diet Legume Nutrition and Dietetics biology Chemistry Biphenyl Compounds food and beverages Catechin Free Radical Scavengers biology.organism_classification Lipoproteins LDL Biphenyl compound Vietnam Polyphenol Spinach Lipid Peroxidation Oxidation-Reduction Catechol Oxidase |
| Zdroj: | Journal of Nutritional Science and Vitaminology. 50:203-210 |
| ISSN: | 1881-7742 0301-4800 |
| Popis: | Oxidized low-density lipoprotein (LDL) is considered a risk factor in atherosclerosis, and polyphenols are the potential agents to inhibit the oxidation of LDL. We determined the polyphenol contents and the antioxidant activities of commonly consumed vegetables in Vietnam and assessed the quantity of the polyphenol intake from vegetables in the current Vietnamese diet. The polyphenol contents in 30 kinds of vegetables was determined by the Folin-Ciocalteu method. The antioxidant activities of vegetables were evaluated by measuring the oxidation of LDL and the reduction of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. In this study, some herbs and edible wild vegetables possessed high contents of polyphenols and antioxidant activities. Among green vegetables, sweet potato leaves showed both a high polyphenol content and antioxidant activity. The mean polyphenol daily intake of the Vietnamese was a 595 mg catechin equivalent. Water spinach, a kind of green vegetable, contributed the highest amount (45%) of the total polyphenol intake, followed by other green vegetables. Neither herbs nor edible wild vegetables contributed significantly to the total polyphenol intake due to their low consumption. Green vegetables are therefore considered very important sources of polyphenol intake for the Vietnamese. |
| Databáze: | OpenAIRE |
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