ABSTRACT: Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress
This is an abstract of a scholarly scientific article originally published in Food Chemistry on June 3, 2010. Read the full article by clicking on the image below.
There is considerable interest to enhance the nutritional quality of fresh produce especially vegetables. The effects of root treatment of spinach with commercial extracts of the brown macro alga, Ascophyllum nodosum (ANE) on antioxidant level of spinach were studied. At the concentration of 1.0 g/L, ANE treat-ment signiﬁcantly increased the total phenolics and ﬂavonoids content, total antioxidant activity (as measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging capacity) and Fe2+ chelating abil-ity in spinach leaves. The 1H NMR and LC-MS analyses of spinach extract suggests that the increased anti-oxidant activity is largely associated with ﬂavonoids. The biological effect of ANE-enhanced polyphenols was tested using the Caenorhabditis elegans nematode model. The extracts from ANE-treated spinach sig-niﬁcantly improved the survival of the animals under oxidative stress by 50% and high temperature stress by 61% as compared to the extracts from untreated plants (0% and 38%, respectively). Taken together, the results suggest that ANE stimulate ﬂavonoid synthesis in spinach leaf thus enhancing its nutritional qual-ity. Furthermore, the increased ﬂavonoid content exerts beneﬁcial effects in C. elegans against oxidative and heat stress.
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