Moyo S M, Serem J C, Bester M J, Mavumengwana V, Kayitesi E
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Doornfontein Campus, Johannesburg, South Africa.
Department of Anatomy, Faculty of Health Sciences, University of Pretoria, Private Bag X323, Arcadia 0007, Pretoria, South Africa.
Food Res Int. 2020 Nov;137:109720. doi: 10.1016/j.foodres.2020.109720. Epub 2020 Sep 22.
Solanum nigrum complex (Black nightshade) is a wild leafy vegetable with phenolic antioxidant compounds related to the reduction of oxidative stress. Changes in phenolics and bioactivity due to cooking and gastrointestinal digestion of black nightshade were compared to spinach. Predominant compounds of black nightshade were myricetin, quercetin-3-O-robinoside, 3,4-dicaffeoylquinic acid, 3-caffeoylquinic acid, and rutin, which were improved after boiling but reduced after in vitro digestion. Phenolics were reduced after digestion of black nightshade and spinach; however, bioactivity was still retained, especially in preventing oxidative stress in Caco-2 cells. Hence, indicating their potential to reduce oxidative stress related diseases of the digestive tract.
龙葵复合体（龙葵）是一种野生多叶蔬菜，含有与减轻氧化应激相关的酚类抗氧化化合物。将龙葵烹饪和胃肠道消化后酚类物质和生物活性的变化与菠菜进行了比较。龙葵的主要化合物是杨梅素、槲皮素 - 3 - O - 芸香糖苷、3,4 - 二咖啡酰奎尼酸、3 - 咖啡酰奎尼酸和芦丁，这些物质在煮沸后有所增加，但在体外消化后减少。龙葵和菠菜消化后酚类物质减少；然而，生物活性仍然保留，尤其是在预防Caco - 2细胞氧化应激方面。因此，表明它们具有降低与消化道氧化应激相关疾病的潜力。
