ArticleFrontiers in nutrition2024
Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Protective Effect of Apiaceous Vegetables against Total Western Diet- and Dextran Sulfate Sodium-Induced Colitis in Mice.The Journal of nutrition · 2026Article
- Review
- Inflammation-suppressing effects of tofu whey-derived Aquaforte on human keratinocytes stimulated with 2,2'-azobis(2-amidinopropane) dihydrochloride.Food science and biotechnology · 2025Article
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17 authors.
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Abstract
Introduction: Post-harvest processing plays a crucial role in enhancing the bioactive properties of vegetables. This study aimed to investigate the impact of post-harvest aging on parsnip's bioactive profile and its protective effects against acrolein (Acr)-induced inflammation, a common pollutant and irritant linked to respiratory inflammation. Methods: Parsnips ( Results: Aged parsnip extracts showed a 9.96-fold increase in TPC and a 4.25-fold increase in antioxidant capacity after 30 days. Bioactive compounds significantly increased in aged samples, especially falcarindiol and 5-HMF. Discussion: These findings suggest that post-harvest aging enhances parsnip's antioxidant and anti-inflammatory properties, highlighting its potential as a functional food ingredient for managing inflammation and respiratory health.
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