Laser light as a promising approach to improve the nutritional value, antioxidant capacity and anti-inflammatory activity of flavonoid-rich buckwheat sprouts.
Anti-inflammatory
Antioxidants
Buckwheat sprouts
He–Ne laser
Nutritious metabolites
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 May 2021
30 May 2021
Historique:
received:
23
07
2020
revised:
06
11
2020
accepted:
30
11
2020
pubmed:
20
12
2020
medline:
12
3
2021
entrez:
19
12
2020
Statut:
ppublish
Résumé
Buckwheat sprouts are rich in several nutrients such as antioxidant flavonoids that have a positive impact on human health. Although there are several studies reported the positive impact of laser light on crop plants, no studies have applied laser light to enhance the nutritive values of buckwheat sprouts. Herein, the contents of health-promoting minerals, metabolites and enzymes as well as the antioxidant and anti-inflammatory activities were determined in laser-treated (He-Ne laser, 632 nm, 5 mW) common buckwheat (CBW) and tartarybuckwheat (TBW) sprouts. Out of 49 targeted minerals, vitamins, pigments and antioxidants, more than 35 parameters were significantly increased in CBW and/or TBW sprouts by laser light treatment. Also, laser light boosted the antioxidant capacity and anti-inflammatory activities through inhibiting cyclooxygenase-2 and lipoxygenase activities, particularly in TBW sprouts. Accordingly, laser light could be recommended as a promising method to improve the nutritional and health-promoting values of buckwheat sprouts.
Identifiants
pubmed: 33340896
pii: S0308-8146(20)32650-9
doi: 10.1016/j.foodchem.2020.128788
pii:
doi:
Substances chimiques
Anti-Inflammatory Agents
0
Antioxidants
0
Flavonoids
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128788Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.