Nemzer Boris, Al-Taher Fadwa, Abshiru Nebiyu
VDF FutureCeuticals, Inc., Momence, IL 60954, USA.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Molecules. 2021 Apr 26;26(9):2515. doi: 10.3390/molecules26092515.
Leafy green vegetables contain essential nutrients and are frequently consumed for their perceived health benefits. The purpose of this study was to profile the nutritional and natural bioactive phytochemical compounds extracted from freeze-dried spinach and kale and compare them with our previously published freeze-dried purslane results. Novel research suggests that these leafy greens contain an abundance of fatty acids, amino acids, organic acids, vitamins, and minerals, which can reduce the risk of many chronic diseases. LC-MS/MS screening identified 69 and 103 compounds in spinach and kale, respectively, including flavonoids, glucosinolates, and phenolic and organic acids. Out of a total of 26 flavonoids identified in the current study, only three were found in spinach. All three leafy greens showed nutritional and health benefits and the unique phytochemical compounds found only in purslane provide a strong basis to incorporate its distinct dietary benefits.
绿叶蔬菜含有必需营养素，因其对健康有益而经常被食用。本研究的目的是分析从冻干菠菜和羽衣甘蓝中提取的营养和天然生物活性植物化学化合物，并将它们与我们之前发表的冻干马齿苋结果进行比较。新的研究表明，这些绿叶蔬菜含有大量脂肪酸、氨基酸、有机酸、维生素和矿物质，可降低许多慢性病的风险。液相色谱-串联质谱筛选分别在菠菜和羽衣甘蓝中鉴定出69种和103种化合物，包括黄酮类化合物、硫代葡萄糖苷以及酚酸和有机酸。在本研究中鉴定出的总共26种黄酮类化合物中，仅在菠菜中发现了3种。所有这三种绿叶蔬菜都显示出营养和健康益处，而仅在马齿苋中发现的独特植物化学化合物为纳入其独特的饮食益处提供了有力依据。
