State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Zhejiang Province, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, Hangzhou 310021, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Zhejiang Province, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, 198 Shiqiao Road, Hangzhou 310021, China.
Food Res Int. 2023 Feb;164:112384. doi: 10.1016/j.foodres.2022.112384. Epub 2022 Dec 28.
Vegetables are rich in flavonoids and are widely consumed in our daily life. However, comprehensive information on flavonoids components in vegetable varieties and the distribution of flavonoids with health-promoting effects in different vegetables are rarely investigated. Here, we analyzed the constitution of flavonoids among 20 vegetables by widely-targeted metabolome analysis. A total of 403 flavonoids were detected and classified as flavonoid, flavonols, anthocyanins, isoflavones, flavonoid carbonoside, dihydroflavone, chalcones, flavanols, dihydroflavonol, tannin, proanthocyanidins, and other flavonoids. Interestingly, we found that the content and types of flavonoids in bean sprouts and hot pepper were relatively abundant, whereas those were lower in carrot, lettuce, and Zizania latifolia. Then, we characterized the representative flavonoids including flavonoid, flavonols, chalcones, and isoflavones, and related them to the health-promoting effects of vegetables. Finally, we examined the relevance of the flavonoids to antioxidant capacity. Both bean sprouts and hot pepper possessed higher antioxidant enzyme activity, which were responsible for their great antioxidant capacity. Our study established a database of major flavonoids components in vegetables and further provides a new hint for the selection and breeding of vegetables based on their health-promoting effects.
蔬菜富含类黄酮，在日常生活中被广泛食用。然而，关于蔬菜品种中类黄酮成分的综合信息以及具有促进健康作用的类黄酮在不同蔬菜中的分布情况却很少被研究。在这里，我们通过广泛靶向代谢组学分析，分析了 20 种蔬菜中的类黄酮组成。共检测到 403 种类黄酮，分为黄酮类、黄酮醇类、花青素类、异黄酮类、黄酮碳苷类、二氢黄酮类、查尔酮类、黄烷醇类、二氢黄酮醇类、单宁类、原花青素类和其他类黄酮类。有趣的是，我们发现豆芽和辣椒中的类黄酮含量和种类相对丰富，而胡萝卜、生菜和菰中的类黄酮含量较低。然后，我们对代表性的类黄酮进行了特征描述，包括黄酮类、黄酮醇类、查尔酮类和异黄酮类，并将其与蔬菜的促进健康作用联系起来。最后，我们研究了类黄酮与抗氧化能力的相关性。豆芽和辣椒都具有更高的抗氧化酶活性，这是它们具有强大抗氧化能力的原因。我们的研究建立了蔬菜中主要类黄酮成分的数据库，并为基于蔬菜促进健康作用的选择和培育提供了新的线索。
