{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(23)"],"submitter":["Saini RK"],"pubmed_abstract":["Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)-45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-β-carotene. Surprisingly, (all-E)-β-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 10"],"journal":["Foods (Basel, Switzerland)"],"pagination":["3867"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9736515"],"repository":["biostudies-literature"],"pubmed_title":["Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study."],"pmcid":["PMC9736515"],"pubmed_authors":["Keum YS","Saini RK","Song MH","Yu JW","Ahn HY","Lee JH"],"additional_accession":[]},"is_claimable":false,"name":"Profiling of Nutritionally Vital Bioactive Compounds in Emerging Green Leafy Vegetables: A Comparative Study.","description":"Green leafy vegetables (GLVs), especially lettuce and spinach, are the key source of bioactive antioxidants in a diet. This research compared the contents and composition of lettuce and spinach bioactive compounds with emerging GLVs, moringa and fenugreek. Liquid chromatography (LC)-mass spectrometry (MS) with single ion monitoring (SIM) was used to examine carotenoids and tocols, while phytosterols were examined using gas chromatography (GC)-MS. Among the studied GLVs, the (all-E)-lutein was the most dominating carotenoid ranging between 31.3 (green/red lettuce)-45.3 % (fenugreek) of total carotenoids, followed by (all-E)-violaxanthin and (all-E)-β-carotene. Surprisingly, (all-E)-β-carotene, a provitamin A carotenoid, was the second most dominating carotenoid in moringa, accounting for 10","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-20T03:35:55.184Z","creation":"2025-04-20T03:35:55.184Z"},"accession":"S-EPMC9736515","cross_references":{"pubmed":["36496677"],"doi":["10.3390/foods11233867"]}}