SynthesisF1000Research2026
Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications.
Synthesis in F1000Research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed, 1 synthesis or guideline pooled it.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: The low utilization of green leafy vegetables (GLVs) makes them a nutrient-dense food that is frequently overlooked in the food system. Their integration into baked products may confer nutritional and organizational benefits. However, few studies have addressed their impact on bakery formulations. Objectives: This systematic review aimed to jointly appraise the nutritional enrichment and sensory properties of bakery products enhanced with the incorporation of underutilized GLVs, and to highlight their potential new food and industrial applications. Methods: Systematic searches were conducted in scientific databases, PubMed, Scopus, Google Scholar, and Web of Science, according to the PRISMA guidelines. Original peer-reviewed research articles reporting nutritional, sensory, functional, technological, or organoleptic outcomes associated with the incorporation of underutilized green leafy vegetables into bakery products. We documented the micronutrient content, bioactive components, consumer acceptability, and technological challenges. Results: One significant difference found in food products was that GLV incorporation increased essential nutrients. Bioactive compounds from GLVs offer health benefits including improved glycemic control and reduced oxidative stress. However, sensory acceptability remains an issue, with bitterness and texture as main obstacles. Consumer studies show acceptable GLV levels depend on species and processing methods. Techniques such as dehydration and fermentation mitigate unwanted sensory effects. Conclusions: As we incorporate more underutilised green leafy vegetables in bakery products, it becomes increasingly evident that they have substantial potential to provide significant nutritional and functional benefits to humans. Future research should address the fine-tuning of formulations to maximize benefits while meeting consumer preferences and ensuring commercial feasibility on a large scale in the food industry. Registration: This systematic review was registered with the Open Science Framework (OSF). DOI: https://doi.org/10.17605/OSF.IO/7YHDZ.
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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.