Nutritional metabolites in Brassica rapa subsp. chinensis var. parachinensis (choy sum) at three different growth stages: Microgreen, seedling and adult plant.

Amino acids Glucosinolates Green leafy vegetables Lipid and water soluble vitamins Metabolic shift Plant Sugars and minerals

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
11 Mar 2021
Historique:
received: 24 11 2020
revised: 08 02 2021
accepted: 03 03 2021
pubmed: 24 4 2021
medline: 24 4 2021
entrez: 23 4 2021
Statut: aheadofprint

Résumé

Choy sum is a commonly consumed Asian green leafy brassica vegetable. A comprehensive spectrum of nutritional important metabolites, including amino acids, plant sugars, essential minerals, vitamins (A, B

Identifiants

DOI: 10.1016/j.foodchem.2021.129535 PMID: 33892360
pubmed: 33892360
pii: S0308-8146(21)00541-0
doi: 10.1016/j.foodchem.2021.129535
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129535

Informations de copyright

Copyright © 2021. Published by Elsevier Ltd.

Auteurs

Li Zou (L)

Saw Swee Hock School of Public Health, National University of Singapore, Tahir Foundation Building #11-01, 12 Science Drive 2, Singapore 117549, Singapore.

Wee Kee Tan (WK)

NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore.

Yuanyuan Du (Y)

NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore.

Hui Wen Lee (HW)

NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore.

Xu Liang (X)

NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore.

Jiajia Lei (J)

NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore.

Lisa Striegel (L)

Chair of Analytical Food Chemistry, Technical University of Munich, Max-von-Imhof Forum 2, DE-85354 Freising, Germany.

Nadine Weber (N)

Chair of Analytical Food Chemistry, Technical University of Munich, Max-von-Imhof Forum 2, DE-85354 Freising, Germany.

Michael Rychlik (M)

Chair of Analytical Food Chemistry, Technical University of Munich, Max-von-Imhof Forum 2, DE-85354 Freising, Germany; Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4069, Australia.

Choon Nam Ong (CN)

Saw Swee Hock School of Public Health, National University of Singapore, Tahir Foundation Building #11-01, 12 Science Drive 2, Singapore 117549, Singapore; NUS Environmental Research Institute, National University of Singapore, T-Lab #02-01, 5A Engineering Drive 1, Singapore 117411, Singapore. Electronic address: ephocn@nus.edu.sg.

Classifications MeSH