{"id":53459,"date":"2003-11-01T00:00:00","date_gmt":"2018-12-04T05:19:33","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/"},"modified":"2018-12-04T06:19:33","modified_gmt":"2018-12-04T05:19:33","slug":"potential-of-commonly-consumed-green-leafy-vegetables-for","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/","title":{"rendered":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile"},"content":{"rendered":"<p>Green leafy vegetables (GLV) offer a cheap but rich source of a number of micronutrients and other phytochemicals having antioxidant properties. The potential of 30 GLV in the raw and cooked form as natural antioxidant supplements for vegetarian diets was assessed. There was a large variability in the values of antioxidant activity of various GLV extracts in the lipid micelles (1.5-5.6 mM vitamin E\/100 g for raw samples and 1.6-3.8 mM vitamin E\/100 g for cooked samples). Similar to thiobarbituric acid reactive substances values, the super oxide scavenging ability values also exibited large variation (10.6-55.9), with significantly higher values in the raw state than the cooked state (P &lt; 0.001). Omum leaves, radish leaves and lettuce had high values for this index. The range of values for ferrous iron chelating activity was from 9.3 to 65.7 mM EDTA\/100 g food material, indicating again a large variability in this assay. Leaves of coriander, amaranthus viridis, colcasia green and drumstick showed high values, while Amaranthus p. Colocasia black and amaranthus red exibited low values. Differences between raw and cooked values were highly significant for all the three indices (P &lt; 0.001).<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-53459","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"AGTE V,AGHARKAR RES INST,BIOMETRY & NUTR GRP;GOPAL GANESH AGARKAR RD; PUNE MAHARASHTRA 411004, INDIA.kirtanvt71@yahoo.co.in  \"","annee":"2003","mois":"11","numero":"417-425","page":"54:6","auteurs":[{"ID":41843,"post_author":"0","post_date":"2018-12-04 02:39:20","post_date_gmt":"2018-12-04 01:39:20","post_content":"","post_title":"Agte","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"agte","to_ping":"","pinged":"","post_modified":"2018-12-04 02:39:20","post_modified_gmt":"2018-12-04 01:39:20","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/agte\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":41844,"post_author":"0","post_date":"2018-12-04 02:39:21","post_date_gmt":"2018-12-04 01:39:21","post_content":"","post_title":"Tarwadi","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"tarwadi","to_ping":"","pinged":"","post_modified":"2018-12-04 02:39:21","post_modified_gmt":"2018-12-04 01:39:21","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/tarwadi\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":5263,"post_author":"0","post_date":"2018-12-03 17:26:05","post_date_gmt":"2018-12-03 16:26:05","post_content":"","post_title":"International journal of food sciences and nutrition","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"international-journal-of-food-sciences-and-nutrition","to_ping":"","pinged":"","post_modified":"2018-12-03 17:26:05","post_modified_gmt":"2018-12-03 16:26:05","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/international-journal-of-food-sciences-and-nutrition\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel<\/title>\n<meta name=\"description\" content=\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile\" \/>\n<meta property=\"og:description\" content=\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/\",\"url\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/\",\"name\":\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel\",\"isPartOf\":{\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\"},\"datePublished\":\"2018-12-04T05:19:33+00:00\",\"dateModified\":\"2018-12-04T05:19:33+00:00\",\"description\":\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel\",\"breadcrumb\":{\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.aprifel.com\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"R\u00e9sum\u00e9s\",\"item\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.aprifel.com\/fr\/#website\",\"url\":\"https:\/\/www.aprifel.com\/fr\/\",\"name\":\"Aprifel\",\"description\":\"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel","description":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel","robots":{"index":"noindex","follow":"follow"},"og_locale":"fr_FR","og_type":"article","og_title":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile","og_description":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile","og_url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/","og_site_name":"Aprifel","twitter_card":"summary_large_image","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/","url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/","name":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel","isPartOf":{"@id":"https:\/\/www.aprifel.com\/fr\/#website"},"datePublished":"2018-12-04T05:19:33+00:00","dateModified":"2018-12-04T05:19:33+00:00","description":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile - Aprifel","breadcrumb":{"@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/potential-of-commonly-consumed-green-leafy-vegetables-for\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.aprifel.com\/fr\/"},{"@type":"ListItem","position":2,"name":"R\u00e9sum\u00e9s","item":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/"},{"@type":"ListItem","position":3,"name":"Potential of commonly consumed green leafy vegetables for their antioxidant capacity and its linkage with the micronutrient profile"}]},{"@type":"WebSite","@id":"https:\/\/www.aprifel.com\/fr\/#website","url":"https:\/\/www.aprifel.com\/fr\/","name":"Aprifel","description":"Agence pour la Recherche et l\u2019Information en Fruits et L\u00e9gumes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aprifel.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"}]}},"_links":{"self":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/resume\/53459"}],"collection":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/resume"}],"about":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/types\/resume"}],"wp:attachment":[{"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/media?parent=53459"}],"wp:term":[{"taxonomy":"mots_cles","embeddable":true,"href":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/wp-json\/wp\/v2\/mots_cles?post=53459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}