leads to different colors in response to various pH [8].

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:

• Francesco Di Gioia 1 , Nikolaos Tzortzakis 2 , Youssef Rouphael 3 , Marios C. Kyriacou 4 ,
• 1 Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
• 2 Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology,
• 3603 Lemesos, Cyprus; nikolaos.tzortzakis@cut.ac.cy
• 3 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
• 4 Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus;
• 5 Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia,
• 5300-253 Bragança, Portugal; shirleylsampaio@gmail.com (S.L.S.); iferreira@ipb.pt (I.C.F.R.F.)
• 6 Department of Agriculture, Crop Production and Rural Environment, University of Thessaly,
• 38446 N. Ionia, Magnissia, Greece
• capacity (1–3). Consumption of purple/blue fresh produce is associated with increased nutrient intake
• and reduced risk for metabolic syndrome (4). Based on food intake data from NHANES 2001–2002,
• the daily intake of anthocyanins was estimated to be 12.5 mg/day/person in the United States (5).
• The predominant dietary anthocyanins are malvidin, delphinidin, and peonidin glycosides (6), which
• Antioxidants 2020, 9, 97; doi:10.3390/antiox9020097 www.mdpi.com/journal/antioxidants
• leads to different colors in response to various pH (8).
• orange, and reddish pigments in various plant tissues (9), but also have biological functions including
• and stress conditions, and attracting seed and pollen dispersers (10–12). These compounds also have
• nutritional value and potential health benefits (13).
• the overall recommended daily intake for several nutrients essential for human body (14). They include
• reports highlighted its significance in human nutrition (15,16). On the other hand, the Solanaceae family
• has approximately 2700 species and 99 genera and includes some of the most important fruit vegetables
• importance with several species used as foods, medicines, and ornamental plants (17). In other
• and other bioactive compounds that are also responsible for their pigmentation (18–21). In the case of
• flavonoids (22). Yet, in other cases like asparagus the edible portion and source of anthocyanins is
• 2. Leafy Vegetables
• health-promoting properties (14,24–26). Lettuce is widely cultivated throughout the globe and
• it is rightly considered the most important of leafy greens as it ranks highest in production (27 million
• and colors and it is conventionally classified according to Mou (28) into six major groups (i.e., types):
• Latin. Compared to several other leafy vegetables, lettuce is an excellent source of vitamin B9
• and total flavonoids. Wang et al. (29) and Gan and Azrina (30) reported that total vitamin B9 and
• factors such as genotype, environmental conditions, harvest maturity, and agricultural practices (31).
• hydrophilic (i.e., phenolic compounds and vitamin C) antioxidant molecules (32). Vitamins are essential
• cardiovascular and degenerative diseases (33). Folate (vitamin B9) and vitamin C (as ascorbic and
• dehydroascorbic acids) are eminently present in lettuce (14). In their review article Kim and co-workers
• types and colors. Mou (36) assessed the genetic variability in β-carotene and lutein content, the most
• abundant carotenoids in lettuce, across 52 genotypes (including butterhead, crisphead, Latin, leaf,
• well as with total chlorophyll content. Contrarily to the findings of Mou (36), Baslam et al. (37), and
• Nicolle et al. (25) demonstrated that the content of β-carotene and lutein may not entirely correlate
• green) (14,42). According to Mulabagal et al. (43) red lettuce contains a single anthocyanin, namely
• cyanidin-3-O-(6”-malonyl-β-glucopyranoside) which is further converted in two cyanidin derivatives
• (cyanidin-3-O-(6”-malonyl-β-glucopyranoside methyl ester) and cyanidin-3-O-β-glucopyranoside),

Methods (brief)

• levels of vitamins (C, E (as α- and γ-tocopherols) and K (phylloquinone)), carotenoids, and phenolic
• of sample) and to other berries (146).
• however, the β-carotene content was significant higher in the SB sample, whereas the lycopene content
• by HPLC-ESI-MS/MS and the major compounds were identified as delphinidin derivatives (213).
• blood pressure, heartburn (indigestion), cancer, kidney, constipation, and hemorrhoids (220), activities
• Analyzing the anthocyanin profile of red cabbage using HPLC/DAD-ESI/Qtrap MS,
• and aliphatic acids. Similarly, using HPLC-DAD-MS/MS, Wiczkowski et al. (249) identified
• of anthocyanins after simulated gastrointestinal digestion found that anthocyanin structures were
• nevertheless the after-digestion total recovery of anthocyanins was about 25%.
• conducted in the late 1970s (20). However, only later Schütz et al. (271) analyzing by HPLC the
• Using HPLC and NMR to analyze the fresh peel of “Purple Passion” asparagus, Sakaguchi et al. (23)
• with other multi-colored varieties (304). The first samples of maize seeds that arrived in Spain were
• Chromatography-Electrospray Ionization Mass Spectrometry. J. Agric. Food Chem. 2004, 52, 2975–2981.
• Visentainer, J.V. Determination of trans-resveratrol in Solanum americanum Mill. by HPLC. Nat. Prod. Res.
• 167. De Rosso, V.V.; Mercadante, A.Z. HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and
• 194. Howard, L.R.; Wildman, R.E.C. Antioxidant vitamin and phytochemical content of fresh and processed
• mass spectrometry. Food Chem. 2008, 109, 219–226. (CrossRef)
• gastrointestinal digestion. Phytochemistry 2007, 68, 1285–1294. (CrossRef)

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

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

Verification notes

• Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing wiki/sources/ pages before creation.
• Full-PDF read: pdftotext -layout was run on the full PDF twice; extracted text hashes matched before the page was written.
• Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
• Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
• HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.

Update history

The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.