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Bioavailability of Iron and Related Components in Cooked Green Leafy vegetables Consumed in Cameroon

Food and Nutrition Sciences 2019年第9期10卷 1096-1111页

作者： Rachel Fai Nomkong Richard Aba Ejoh Romelle Feumba Dibanda Medoua Nama Gabriel Department of Food and Bioresource Technology College of Technology University of Bamenda Bambili Cameroon Centre for Food and Nutrition Research IMPM Yaounde Cameroon

Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.

关键词： Green Leafy vegetables Iron Bioavailability Cooking Antinutrients Vitamin C

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Determinants of Fruit and vegetables Intake among Secondary School Pupils in the City of Bobo-Dioulasso (Burkina Faso): A Cross-Sectional Study

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Open Journal of Internal Medicine 2018年第1期8卷 1-9页

作者： Téné Marceline Yaméogo Issiaka Sombié Carole Gilberte Kyelem Oumar Guira Djingri Lankoandé Bazoumana Coulibali Mireille Marie Déborah Tapsoba Alassane Ilboudo Aimée Sankaye-Lagom Kissou Abraham Bagbila Apollinaire Sawadogo Macaire Sampawinde Ouédraogo Youssouf Joseph Drabo INSSA Université Nazi Boni Bobo-Dioulasso Burkina Faso CHU Souro Sanon Bobo-Dioulasso Burkina Faso UFR-SDS Université Joseph Ki-Zerbo Ouagadougou Burkina Faso

According to WHO, eating at least five portions of fruit and vegetables a day at an early age is protective against cancers, cardiovascular diseases and diabetes. The purpose of this study was to determine among secondary school pupils in the city of Bobo-Dioulasso, the level of observation of this recommendation and the associated factors. Methods: This was a cross-sectional study conducted from March to April 2016, among secondary school pupils in 1st Form, 4th Form and 7th Form of public and private secondary schools. The diet survey methods were the recalling of the last 24 hours associated with intake frequency questionnaire. An intake of less than one fruit (or a slice of a big fruit) per day and for vegetables, less than one portion of raw or cooked vegetables per day was considered insufficient. Results: A total of 1993 pupils were surveyed. The mean age was 17.5 ± 3.6 years and the sex ratio 0.7;75.4% and 90.0% of pupils had insufficient daily intake of fruit and vegetables respectively. The determinants of this consumption deficiency were: Sex (male, OR = 1.7 (1.3 - 2.2)), secondary school (public, OR = 1.6 (1.3 - 2.0)), class (4th Form, OR = 2.5 (1.5 - 4.2)/7th Form, OR = 3.7 (2.7 - 5.1)), the mother (thin build, OR = 3.2 (2.0 - 5.3)/overweight/obesity, OR = 2.8 (1.6 - 4.7)) and physical inactivity (OR = 1.5 (1.2 - 2.0)). Conclusion: The promotion of a healthy diet among secondary school pupils should take into account the type of school, sex, educational level, physical activity and mothers’ influence.

关键词： Fruit and vegetables Intake Cardiovascular Prevention Young Subject

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Microbial Contamination in vegetables at the Farm Gate Due to Irrigation with Wastewater in the Tamale Metropolis of Northern Ghana

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Journal of Environmental Protection 2013年第7期4卷 676-682页

作者： Samuel Jerry Cobbina Mohammed Clement Kotochi Joseph Kudadam Korese Mark Osa Akrong Department of Agricultural Mecha- nization & Irrigation Technology Faculty of Agriculture University for Development Studies Nyankpala Ghana Department of Ecotourism & Environmental Management Faculty of Renewable Natural Resources University for Development Studies Nyankpala Ghana Environmental Biology & Health Division CSIR Water Research Institute Accra Ghana.

The rational for this study was to assess the microbial quality of fresh vegetables at the farm gate of the Water Works road vegetable farm at Gumbihini in the Tamale Metropolis. A total of thirty-six (36) vegetables comprising lettuce, amarantus and cabbages and eight (8) wastewater samples were collected at random and analysed for a period of four months, to assess the microbial contamination level. Samples were analysed for total coliforms, faecal coliforms, E. coli and helminthes eggs. All vegetables sampled during the study period recorded high levels of total and faecal coliform bacteria. Mean faecal coliforms for the various vegetables were as follows;lettuce 3.7 ± 0.5 CFU.g-1, amarantus 3.5 ± 0.6 CFU.g-1 and cabbage 3.1 ± 0.6 log CFU.g-1 fresh weight. FC levels were above the International Commission on Microbiological Specifications for Foods (ICMSF) recommended level of 3 log CFU.g-1 fresh weight. E. coli were recorded in lettuce (3.3 ± 0.6 log CFU.g-1 fresh weight) and amarantus (0.6 ± 0.1 log CFU.g-1 fresh weight) but not in cabbages. Lettuce generally recorded high levels of microbial contamination because of the large surface area occupied by its leaves. Two helminth eggs (Strongiloides stercoralis) were identified in lettuce while four (Ascaris lumbricoides) were identified in wastewater. Microbial loads recorded in wastewater were generally higher than that of vegetables. Since most of these vegetables are eaten fresh or slightly cooked, there is course for concern as public health will be adversely affected. Education of farmers and consumers on food safety has to be intensified to avert a possible outbreak.

关键词： Helminthes Faecal Coliform Irrigation Water vegetables E. coli

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Food Functionality of Popular and Commonly Consumed Indigenous vegetables and Fruits from Bangladesh

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Food and Nutrition Sciences 2013年第7期4卷 741-747页

作者： M. M. Towhidul Islam Arnab Talukder Taibur Rahman Jahid M. M. Islam Shahdat Hossain Hossain Uddin Shekhar 2Institute of Radiation and Polymer Technology Bangladesh Atomic Energy Commission Dhaka Bangladesh Department of Biochemistry and Molecular Biology Faculty of Biological Sciences University of Dhaka Dhaka Bangladesh Department of Biochemistry and Molecular Biology Jahangirnagar University Dhaka Bangladesh.

Functional food can be either natural or processed. Food contains known biologically active compounds, which provides clinically proven and documented health benefit. So far, no database is available in Bangladesh regarding the functionality of the indigenous foods. As a primary step, this study had been conducted with an aim to identify and characterize functionality of the indigenous foods of Bangladesh. Eight fruits and vegetables, which are very popular for their taste, price and easy availability, have been selected for in vitro screening of their functionality. High levels of fat and sugar binding capacity were observed in Pineapple (500% and 270.891% respectively). High nuplli mortality rate was found in cytotoxicity test with Pomelo extract (100%), which also contained high level of vitamin C (155 mg/100g). Pomelo contained the highest level of antioxidant among all these foods (0.674 nMol/100μl/mg protein). Red amaranth contained highest amount of protein (4.31 g/100g). In stem amaranth, Iron level was highest (1855.67 mg/kg). Total phenolics content of Water spinach and Stem amaranth were found higher than the other samples (59.339 and 55.728 mg GAE/g respectively). All these experiments showed these vegetables and fruits have high health impacts and can be act as potential functional foods.

关键词： Fruits vegetables Indigenous Foods Functional Foods Anti-Oxidants Health Benefits

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vegetables

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阅读 2017年第29期 41-41页

作者：徐圣涵江苏省常熟市塔前小学六(1)班

vegetables are good for us.They can keep us healthy.Carrots are good for our eyes.Tomatoes are good for our hearts.Celery is good for our bones.My favorite vegetable is carrot.I eat it every day because it contains a lot of vitamins.They are good for the eyes.And I have poor eyesight,so I should eat more carrots.So we should eat plenty of vegetables to make us healthy and strong.

关键词： vegetables

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vegetables

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阅读 2013年第10期 43-43页

作者：宋朱嘉玲江苏省海门市常乐中心小学四(2)班

It is a fine day. I go to a market with Grandma. Wow! There are so many vegetables. Carrots are orange, eggplants are purple,peas are green, and tomatoes are red. We buy a lot of vegetables, because they are good for us.

关键词： vegetables

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Study of Physicochemical Properties of Some Traditional vegetables in Ivory Coast: Seeds of Beilschmiedia mannii(Lauraceae), Seeds of Irvingia gabonensis(Irvingiaceae) and Volvariella volvaceae

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Food and Nutrition Sciences 2012年第1期3卷 14-17页

作者： Alexis Drogba Sahoré Jean Gnopo Nemlin Achille Fabrice Tetchi 不详

Samples of fresh Volvariella volvaceae, dry seeds of Irvingia gabonensis and dry seeds of Beilschmiedia mannii), three traditional vegetables found on the market in Abidjan were studied in relation to their nutrients composition (protein, fat, carbohydrates), energy value, moisture, ash and minerals (Ca, Na, K, Mg, Fe). The results show that: Volvariella vol- vaceae is mushroom distinguished by its high rate of moisture (81% ± 0.530% fresh matter), high carbohydrate content (79.440% ± 0.24% dry matter) and protein content (17.010% ± 0.04% dry matter) very significant. Mineral composition contains more Na (1.880% ± 0.02% dry matter) and K (1.260% ± 0.12% dry matter). Seed of Irvingia gabonensis is rich in lipid (63.610% ± 0.70% dry matter) but it also contains appreciable levels of carbohydrates (23.250% ± 0.17% dry matter), protein (7.230% ± 0. 80% dry matter) and mineral matter (5.910% ± 0, 30% dry matter). These seeds of Irvingia gabonensis contain more K (0.678% ± 0.01% dry matter) and Ca (0.452% ± 0.09% dry matter). Seed of Beil- schmiedia mannii is rich in carbohydrates (92.080% ± 1.20% dry matter), and has a significant protein content (7.160% ± 0.11% dry matter), its mineral composition contains more than K (0.872% ± 0.05% dry matter).

关键词： vegetables Mushroom Volvariella volvaceae Irvingia gabonensis Beilschmiedia mannii Seeds

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Bio-chemical characterization of bacterial flora associated with spoilt vegetables in kaduna markets Northern Nigeria

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Advances in Biological Chemistry 2013年第1期3卷 141-145页

作者： F. M. Mahamud D. B. Dangora S. Mu’azu A. U. Khan S. Nura Z. A. Gaiya Department of Applied Science Kaduna Polytechnic Kaduna Nigeria Department of Biological Sciences Ahmadu Bello University Zaria Nigeria Department of Microbiology Ahmadu Bello University Zaria Nigeria School of Basic and Remedial Studies Ahmadu Bello University Funtua Nigeria

Some vegetables such as Capsicum annum (Pepper), Lycopersicon esculentum (Tomato), Allium cepa (Onion), Cucumis sativus (Cucumber), Solanum tubero- sum (Potato) and Daucus carrota (Carrot) which are consumed more frequently in the area were obtained from Kaduna central market and Kawo market with the aim of isolating and characterizing the different bacterial flora associated with their spoilage. Four bacteriological media: Mannitol Salt Agar (MSA), MacConkey Agar (MA), Salmonella Shigella Agar (SSA) and Blood Agar (BA) were used for the isolation of the bacterial populations. The results obtained from Kaduna central market indicated the presence of two Gram positive bacteria viz: Staphylococcus and Streptococcus strains as well as three Gram negative bacteria including Escherichia coli, Citrobacter and Klebsiella spp. Staphylococcus aureus is the most abundant (with 80% relative occurrence) with Strep-tococcus spp being the least abundant (with 10% relative occurrence). Furthermore, among the Gram negative isolates, Escherichia coli, Citrobacter and Kleb- siella spp had the highest occurrence of 30% each, while Enterobacter spp had the least. Similar results were obtained of the isolates from Kawo market except that among the Gram negatives, Edwardsiella spp was found in Kawo market but E. coli is absent. More so, S. aureus and K. spp has the highest percentage of 605 each in Kawo market. The result showed that the people consuming these vegetables are at higher risk of boils, carbuncles, impetigo, infections of wounds and burns, breast abscesses, whitlow, osteomyelitis, bronchopneumonia, septicemia, bacteremia, acute endocarditis, food poisoning and scalded skin syndrome due to these bacterial populations.

关键词： Bacterial Flora Characterization Kawo Market Kaduna Market vegetables

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Effects of Cooking and Processing Methods on Nitrate Content in Leafy vegetables

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Agricultural Biotechnology 2019年第3期8卷 95-97页

作者： Huihe LI Chongqing University of Arts and Sciences

[Objectives]The aim is to provide a theoretical basis for people to store and process vegetables more scientifically.[Methods]Changes in the nitrate content of three kinds of leafy vegetables (cabbage,lettuce and celery) cooked and processed by different methods were studied.[Results]After the three kinds of leafy vegetables were processed by different methods,the nitrate and vitamin C content of the leafy vegetables reduced,and their reduction was above 50% after they were boiled.After they were salted for 5 min,nitrate content decreased by 20%-40%,and changed slightly with time.Salting had a small effect on Vc content.After lettuce and celery were soaked in 0.05% NaCl solution for 30 min,the effect was the best.CaCl2 had an obvious effect on the reduction of nitrate content in lettuce.[Conclusions]The study is of great significance to safety production and evaluation of edible value of agricultural products.

关键词： Leafy vegetables Nitrate content Vc content

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Groups Urge Americans to Eat up Fruits, vegetables

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当代外语研究 1999年第4期 12-14页

作者： Maggie Fox 梁评

美国20余家健康组织联合发出呼吁,号召国民从维护健康出发,改变传统的以米、面、肉、蛋、奶为主的饮食结构,改以蔬菜和水果为主。美国目前的饮食指南中也包括蔬菜和水果,但推荐的力度不够。科学家们希望在明年向国民颁布的健康指南中能... 详细信息

美国20余家健康组织联合发出呼吁,号召国民从维护健康出发,改变传统的以米、面、肉、蛋、奶为主的饮食结构,改以蔬菜和水果为主。美国目前的饮食指南中也包括蔬菜和水果,但推荐的力度不够。科学家们希望在明年向国民颁布的健康指南中能够大力宣传多吃蔬菜水果,蔬菜水果不应再是身体营养的补充食品,而应该是美国人饮食结构中的主食。在美国造成死亡率最高的6种病症中,有5种与饮食不合理有关。其中包括心脏病、癌症、中风和糖尿病。(Five of the top six causes of death in the United States are diet-related. These include heart disease, cancer, stroke and diabetes.)多数人只知道有三分之一的癌症患者与吸烟有关,却不知道另有三分之一的癌症患者之所以得癌与饮食结构不合理有很大关系。(While one-third of all cancers is related to tobacco use, another full third are related to diet.) 饮食以蔬菜和水果为主,是否会造成营养不良?否。专家认为: People can get all the nutrients they need from fruits and vegetables. 所谓“饮食以蔬菜和水果为主”,就不能将蔬菜和水果当作“点缀”或是“旁衬”:The evidence is very strong that those who eat five or more servings of fruits

关键词：饮食结构 Groups Urge Americans to Eat up Fruits vegetables 癌症患者

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