Grown to be Blue—Antioxidant Properties and Health

Overview

This source page is a mechanical bulk-ingest record for a PDF in the methylmercury infant-formula research pull. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• Nikos Tzortzakis 4 , Youssef Rouphael 5 , Marios C. Kyriacou 6 and Isabel Ferreira 2, *
• 1 Crop Production and Rural Environment, Department of Agriculture, University of Thessaly,
• 38446 Nea Ionia, Greece
• 2 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia,
• 5300-253 Bragança, Portugal; shirleylsampaio@gmail.com
• 3 Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
• 4 Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology,
• 3603 Limassol, Cyprus; nikolaos.tzortzakis@cut.ac.cy
• 5 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
• 6 Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus;
• visual appearance and consumer perception (1,2). Anthocyanins are flavonoids responsible for the
• and biotic stress conditions (3). They also participate in several physiological processes of the plant,
• Antioxidants 2019, 8, 617; doi:10.3390/antiox8120617 www.mdpi.com/journal/antioxidants
• derivatives (3).anthocyanidin
• research interest in these compounds during the last few years in search of novel natural colorants (6,7).
• and glycoside derivatives via anthocyanidin synthase and other enzymes (1,5). The great number of
• of glycosidic substitutes with aliphatic and cinnamic acids (Figures 1 and 2) (6).
• (6,7). The structural variation of anthocyanins is related to the substitution of hydroxyl and methoxyl These structural
• Oki et al. (8)and cinnamic that
• antioxidant al. (8) suggested
• which are usually present in fungi, bacteria, and in the animal kingdom (9). Quinones and quinodes
• animal kingdom (9).
• of view (9), while alkaloids contain nitrogen atoms and are divided
• distinct (9).
• and indole alkaloids, with different coloring attributes (9).
• several distinct compounds being detected so far in various vegetables (6,10–12), while betalains
• (Figure 3), and they usually present synergistic effects (14). Both are fat-soluble, and the number of
• compounds (Figure 4) (17,18). Further differences are observed within each main class of betalains,
• compounds with different absorption and stability capacity (19). In particular, the various betacyanins
• Figure 2. The main anthocyanins detected in root vegetables.
• distinct compounds being detected so far in various vegetables (6,10–12), while betalains such as
• (Figure 3), and they usually present synergistic effects (14). Both are fat-soluble, and the number of
• (15,16). Betacyanins and betaxanthins differ in the moiety derived from betalamic acid, as towel as
• in different individual compounds with different absorption and stability capacity (19). In particular,
• betalamic acid (amino acids or amines) (20). The main pigments isolated in the various root
• vegetables are presented in Table 1.
• Figure 2. The main anthocyanins detected in root vegetables.
• Figure 2. The main anthocyanins detected in root vegetables.
• distinct compounds being detected so far in various vegetables (6,10–12), while betalains such as
• (Figure 3), and they usually present synergistic effects (14). Both are fat-soluble, and the number of
• (15,16). Betacyanins and betaxanthins differ in the moiety derived from betalamic acid, as towel as 4 of 26
• Figure 3. The whereas betacyanins

Methods (brief)

• hydrocarbons, andmain pigments
• Kohlrabi (Brassica oleracea var. gongylodes) Swollen epicotyl Purple cyanidin-3-(sinapoyl)-diglucoside-5-glucoside, cyanidin 3-(feruloyl) (54–57)
• Moreover, the simulation of domestic cooking processing and gastrointestinal digestion of Solanum
• was increased accordingly (125). According to the report of Meng et al. (126) who studied the digestion
• kinetics of sweet-potato polyphenols, the maximum release was recorded 2 h after intestinal digestion
• of total anthocyanins compared to fresh samples, while, at the same time, an increase in total phenolic
• Purple kohlrabi (Brassica oleracea var. gongylodes) is another species of the Brassicaceae family with
• purple-fleshed sweet potatoes by HPLC-MS/MS. J. Sci. Food Agric. 2017, 97, 4995–5003. (CrossRef) (PubMed)
• HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador. J. Food Compos. Anal.
• concentrates by HPLC-DAD-ESI/MS-QTOF. Int. J. Food Sci. Technol. 2016, 51, 2290–2300. (CrossRef)
• 45. Ramos-Escudero, F.; Santos-Buelga, C.; Pérez-Alonso, J.J.; Yáñez, J.A.; Dueñas, M. HPLC-DAD-ESI/MS
• Park, S.U. Metabolic profiling of pale green and purple kohlrabi (Brassica oleracea var. gongylodes).
• Analysis of Correlated Genes in Purple Kohlrabi (Brassica oleracea var. gongylodes L.). J. Agric. Food Chem.
• (Brassica oleracea var. gongylodes). J. Agric. Food Chem. 2012, 60, 8111–8116. (CrossRef) (PubMed)
• following simulated gastro-intestinal digestion. Nat. Prod. Res. 2015, 29, 1087–1091. (CrossRef) (PubMed)
• compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities. Food Chem. 2014,
• 126. Meng, X.J.; Tan, C.; Feng, Y. Solvent extraction and in vitro simulated gastrointestinal digestion of phenolic
• gastrointestinal digestion. Int. J. Food Sci. Technol. 2019, 2604–2614. (CrossRef)

Implications

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• Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
• Aluminum

Verification notes

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Update history

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