English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/37670
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Changes on nutritional value and citotoxicity of garden cress germinated with different selenium solutions

AuthorsFrías, Juana ; Gulewicz, Piotr; Martínez Villaluenga, Cristina ; Peñas, Elena ; Piskula, Mariusz K.; Kozlowska, Halina; Ciska, Ewa; Gulewicz, Krzysztof; Vidal-Valverde, Concepción
KeywordsLepidium sativum
Garden cress
Antioxidant capacity
Amino acids
Issue Date2010
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 58(4): 2331–2336 (2010)
AbstractThe selenium supply in almost all European countries is below the recommended daily intake, and different strategies are followed to fortify foods. In the present work, the influence of germination of garden cress (Lepidium sativum cv. Ogrodowa) in different selenium solutions (Na2SeO3 and Na2SeO4) on Se uptake, total antioxidant capacity, glucosinolates, protein, and amino acids was studied. Cytotoxicity in HL-60 human leukemic cell line was also assessed. The addition of selenite (Na2SeO3) or selenate (Na2SeO4) led to a significant increment in Se uptake in garden cress sprouts, and the highest Se content was observed at 8 mg/L in both inorganic Se solutions (36-38 μg/g of dm). The Se-enriched sprouts presented a large total antioxidant capacity (142-157 μmol of Trolox/g of dm), total glucosinolate content (99-124 μg/g of dm), protein (36-37% dm), and total essential amino acid content (40-41 g/100 g of protein), and no cytotoxicity on HL-60 human leukemic cells was observed. Garden cress sprouts obtained with selenite solution at 8 mg/L presented the best nutritional qualities and might provide a substantial proportion of Se in European diets. Bearing in mind the high nutritional value of sprouts, these may serve for the production of functional foods
Publisher version (URL)http://dx.doi.org/10.1021/jf903458u
Appears in Collections:(IFI) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.