Variation in Macronutrient Content, Phytochemical Constitution and <i>In Vitro</i> Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

Variation in Macronutrient Content, Phytochemical Constitution and <i>In Vitro</i> Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

Rising life expectancy and the demanding modern lifestyle drive the growing appeal of healthy and balanced diets centered on vegetable and fruit consumption. Functional, phytonutrient-packed and principally raw food is in high demand. Microgreens constitute such a novel functional food that combines...

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Bibliographic Details
Main Authors: Christophe El-Nakhel, Antonio Pannico, Giulia Graziani, Marios C. Kyriacou, Maria Giordano, Alberto Ritieni, Stefania De Pascale, Youssef Rouphael
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Antioxidants
Subjects:
harvest stage
<i>Lactuca sativa</i> L. var. <i>capitata</i>
chlorogenic acid
quinic acid
UHPLC-Q-Orbitrap HRMS
quercetin malonyl glucoside
Online Access:https://www.mdpi.com/2076-3921/9/4/300

Internet

https://www.mdpi.com/2076-3921/9/4/300

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