萝卜缨型、平叶型和皱叶型欧芹品种的生物活性特性和酚类化合物特征。
Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars.
机构信息
Mountain Research Center (CIMO), Institute Polytechnic of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece.
出版信息
Molecules. 2020 Nov 28;25(23):5606. doi: 10.3390/molecules25235606.
Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin--pentoside--hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.
欧芹、法斯，是一种食用蔬菜，用作芳香草本植物，可用于装饰和调味各种菜肴。在本研究中，评估了来自 25 个品种（三种类型：平叶和卷叶和萝卜根）的叶片样本的化学特征和生物活性。在所有品种中都鉴定出了七种酚类化合物，包括芹菜素和山奈酚衍生物。芹黄素-戊糖苷-己糖苷是所有测试的欧芹类型中的主要化合物（分别为 20、22 和 13mg/g 提取物），这也是其具有良好抗氧化活性的原因，本研究也对此进行了研究。还探索了抗菌活性，结果表明对特定测试的病原体具有良好的生物活性，如细菌和真菌。总之，所有类型的欧芹叶都是天然生物活性化合物的良好来源，这些化合物对健康有益，因此，它们应该成为均衡和多样化饮食的一部分。
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