ArticleFoods (Basel, Switzerland)2022
Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Impact of MaternalNutrients · 2024Trial
- Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability.Frontiers in nutrition · 2026Review
- Effect of MaternalCurrent developments in nutrition · 2025Article
- Green Leafy Vegetables (GLVs) as Nutritional and Preventive Agents Supporting Metabolism.Metabolites · 2025Review
- Elucidating the Anti-Diabetic Mechanisms of Mushroom Chaga (International journal of molecular sciences · 2025Article
- Nutrient and Phytochemical Composition of Nine African Leafy Vegetables: A Comparative Study.Foods (Basel, Switzerland) · 2025Article
- Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion.Scientific reports · 2025Article
- Quantitative Profiling of Carotenoids, Tocopherols, Phytosterols, and Fatty Acids in the Flower Petals of Ten Marigold (Foods (Basel, Switzerland) · 2023Article
- Carotenoid and Tocopherol Profiling in 18 Korean Traditional Green Leafy Vegetables by LC-SIM-MS.Foods (Basel, Switzerland) · 2023Article
- Extraction and Quantitation of Phytosterols from Edible Brown Seaweeds: Optimization, Validation, and Application.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)−45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-β-carotene. Surprisingly, (all-E)-β-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 109.2 µg/g fresh weight (FW). Moreover, the significantly highest (p < 0.05; Tukey HSD) contents of total carotenoids (473.3 µg/g FW), α-tocopherol (83.7 µg/g FW), and total phytosterols (206.4 µg/g FW) were recorded in moringa. Therefore, moringa foliage may serve as an affordable source of nutritionally vital constituents in a diet.
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