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Phytochemical phenolics in organically grown vegetables.
Mol Nutr Food Res. 2005 Dec; 49(12):1136-42.MN

Abstract

Fruit and vegetable intake is inversely correlated with risks for several chronic diseases in humans. Phytochemicals, and in particular, phenolic compounds, present in plant foods may be partly responsible for these health benefits through a variety of mechanisms. Since environmental factors play a role in a plant's production of secondary metabolites, it was hypothesized that an organic agricultural production system would increase phenolic levels. Cultivars of leaf lettuce, collards, and pac choi were grown either on organically certified plots or on adjacent conventional plots. Nine prominent phenolic agents were quantified by HPLC, including phenolic acids (e. g. caffeic acid and gallic acid) and aglycone or glycoside flavonoids (e. g. apigenin, kaempferol, luteolin, and quercetin). Statistically, we did not find significant higher levels of phenolic agents in lettuce and collard samples grown organically. The total phenolic content of organic pac choi samples as measured by the Folin-Ciocalteu assay, however, was significantly higher than conventional samples (p < 0.01), and seemed to be associated with a greater attack the plants in organic plots by flea beetles. These results indicated that although organic production method alone did not enhance biosynthesis of phytochemicals in lettuce and collards, the organic system provided an increased opportunity for insect attack, resulting in a higher level of total phenolic agents in pac choi.

Authors+Show Affiliations

Young JE
Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA.
Zhao X
No affiliation info available
Carey EE
No affiliation info available
Welti R
No affiliation info available
Yang SS
No affiliation info available
Wang W
No affiliation info available

MeSH

Acids, CarbocyclicApigeninBrassicaBrassica rapaCaffeic AcidsChromatography, High Pressure LiquidFlavonoidsFood, OrganicGallic AcidKaempferolsLettuceLuteolinQuercetinVegetables

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

16302198

Citation

Young, Janice E., et al. "Phytochemical Phenolics in Organically Grown Vegetables." Molecular Nutrition & Food Research, vol. 49, no. 12, 2005, pp. 1136-42.
Young JE, Zhao X, Carey EE, et al. Phytochemical phenolics in organically grown vegetables. Mol Nutr Food Res. 2005;49(12):1136-42.
Young, J. E., Zhao, X., Carey, E. E., Welti, R., Yang, S. S., & Wang, W. (2005). Phytochemical phenolics in organically grown vegetables. Molecular Nutrition & Food Research, 49(12), 1136-42.
Young JE, et al. Phytochemical Phenolics in Organically Grown Vegetables. Mol Nutr Food Res. 2005;49(12):1136-42. PubMed PMID: 16302198.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phytochemical phenolics in organically grown vegetables. AU - Young,Janice E, AU - Zhao,Xin, AU - Carey,Edward E, AU - Welti,Ruth, AU - Yang,Shie-Shien, AU - Wang,Weiqun, PY - 2005/11/23/pubmed PY - 2006/2/18/medline PY - 2005/11/23/entrez SP - 1136 EP - 42 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 49 IS - 12 N2 - Fruit and vegetable intake is inversely correlated with risks for several chronic diseases in humans. Phytochemicals, and in particular, phenolic compounds, present in plant foods may be partly responsible for these health benefits through a variety of mechanisms. Since environmental factors play a role in a plant's production of secondary metabolites, it was hypothesized that an organic agricultural production system would increase phenolic levels. Cultivars of leaf lettuce, collards, and pac choi were grown either on organically certified plots or on adjacent conventional plots. Nine prominent phenolic agents were quantified by HPLC, including phenolic acids (e. g. caffeic acid and gallic acid) and aglycone or glycoside flavonoids (e. g. apigenin, kaempferol, luteolin, and quercetin). Statistically, we did not find significant higher levels of phenolic agents in lettuce and collard samples grown organically. The total phenolic content of organic pac choi samples as measured by the Folin-Ciocalteu assay, however, was significantly higher than conventional samples (p < 0.01), and seemed to be associated with a greater attack the plants in organic plots by flea beetles. These results indicated that although organic production method alone did not enhance biosynthesis of phytochemicals in lettuce and collards, the organic system provided an increased opportunity for insect attack, resulting in a higher level of total phenolic agents in pac choi. SN - 1613-4125 UR - https://www.unboundmedicine.com/medline/citation/16302198/Phytochemical_phenolics_in_organically_grown_vegetables_ DB - PRIME DP - Unbound Medicine ER -