ArticleFoods (Basel, Switzerland)2019
Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 19 citations in OpenAlex.
- Exploring natural colorants from plants to insects: chemistry, functions, and modern uses.RSC advances · 2026Review
- The Molecular Mechanism Regulating Flavonoid Production inInternational journal of molecular sciences · 2024Article
- Article
- Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review.Plants (Basel, Switzerland) · 2023Review
- Systems-level proteomics and metabolomics reveals the diel molecular landscape of diverse kale cultivars.Frontiers in plant science · 2023Article
- Selenium, Sulfur, and Methyl Jasmonate Treatments Improve the Accumulation of Lutein and Glucosinolates in Kale Sprouts.Plants (Basel, Switzerland) · 2022Article
- Improving the Health-Benefits of Kales (Plants (Basel, Switzerland) · 2021Review
- Functional Ingredients FromInternational journal of molecular sciences · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 1 country.
Funding
Abstract
Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the 'vegetable breads' indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the 'vegetable breads'. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In 'kale breads' and 'pea breads', 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.