Search

The effect of pH and silicon (Si) in the nutrient solution on the vegetative development of 2-year-old blueberry plants (Vaccinium corymbosum L. cv. Ventura) was studied. Two independent experiments were performed on coir fiber (CF) and sand as substrates. In experiment 1, Si was applied in the nutrient solution at a dose of 0.0, 0.3, 0.6, and 1.2 mm. In experiment 2, plants were treated with nutrient solution at pH 4.00, 4.75, 5.50, and 6.25, using two sources of acidification: nitric acid and citric acid. The parameters of plant growth, foliar surface, and stem biomass were measured. With the application of 1.2 mm Si to CF, plant height registered a significant increase of 8%, and shoot dry and fresh biomass increased by 21% and 25%, respectively. The results of experiment 1 indicated that the application of Si benefits the vegetative growth of blueberry plants in CF, but no effect was observed in the sand substrate. In the results of experiment 2, the pH level of 6.25 in CF decreased the dry weight of stems and leaves by 21% and 18%, respectively. A significant increase in the pH range of 4.00 to 5.50 was recorded in both the citric acid and nitric acid treatments, but these significant effects were not found in sand. Citric acid presented a similar behavior to nitric acid, which indicates that it can be a good source of acidification in organic and ecologically friendly crops.

Background: Epidemiological studies have shown the prevention of cardiovascular diseases through the regular consumption of vegetables. Eruca sativa Mill., commonly known as rocket, is a leafy vegetable that has anti-inflammatory activity. However, its antiplatelet and antithrombotic activities have not been described. Methods: Eruca sativa Mill. aqueous extract (0.1 to 1 mg/mL), was evaluated on human platelets: (i) P-selectin expression by flow cytometry, (ii) platelet aggregation induced by ADP, collagen and arachidonic acid, (iii) IL-1β, TGF-β1, CCL5 and thromboxane B2 release, and (iv) activation of NF-κB and PKA by western blot. Furthermore, (v) antithrombotic activity (200 mg/kg) and (vi) bleeding time in murine models were evaluated. Results: Eruca sativa Mill. aqueous extract (0.1 to 1 mg/mL) inhibited P-selectin expression and platelet aggregation induced by ADP. The release of platelet inflammatory mediators (IL-1β, TGF-β1, CCL5 and thromboxane B2) induced by ADP was inhibited by Eruca sativa Mill. aqueous extract. Furthermore, Eruca sativa Mill. aqueous extract inhibited NF-κB activation. Finally, in murine models, Eruca sativa Mill. aqueous extract showed significant antithrombotic activity and a slight effect on bleeding time. Conclusion: Eruca sativa Mill. presents antiplatelet and antithrombotic activity.

Rocket (Eruca sativa Mill.) is a green leafy vegetable that is increasingly used as an ingredient in salad. The floating system is a way to grow this crop, at high density from sowing to harvest and easy to use in relation substrate culture, and it is well known water culture can be limited by hypoxia. Few studies have examined the use of peroxides or peracetic acid in nutrient solutions as a source of oxygenation. The aim of the study was to evaluate the rocket grown in substrates as compared to the floating system, with a stabilized mixture of peracetic acid in the nutrient solution. The experiment was carried out in and Talca (Chile) from October to November 2008. The treatments were substrate culture perlite and composted pine bark (1:1); floating system with trays filled with the same substrate and 0, 40 and 80 mg·L−1 of stabilized peracetic acid mix (PA). The fresh and dry weight of rocket leaves at harvest we evaluated. We recorded total nutrient solution uptake; the average dissolved oxygen; pH an...

Raw salad vegetables are typically consumed without being cooked. This study compared peracetic acid mix (PAA) and sodium hypochlorite (SH) as disinfectants on vegetables postharvest. Tomato, sweet pepper and cucumber were evaluated in three different experiments: (1) determination of organoleptic characteristics of vegetables by consumer preference; (2) disinfectant capacity comparison of PAA versus SH; and (3) measurement of phytotoxicity of disinfectant products, expressed as alteration of the surface of sweet peppers. Each treatment was replicated four times, and all procedures simulated the procedures carried out in industry. No differences in fruits washed with different treatments were found by the panel. Starting at Day 15, the peracetic acid mixture (PAA) showed better disinfection performance than sodium hypochlorite (SH). The results indicate that the peracetic acid mix is better for washing fruit and improving postharvest life as it is better for the environment (due to low toxicity) and for health safety and does not affect the taste characteristics of the fruit.

Nitrate accumulation in vegetable represents a serious threat to man's health. Different methods have been reported to reduce the nitrate accumulation in lettuce and other leafy vegetables with or without variation in the yield. The aim of this experiment was to show the different behavior of some cultivars of lettuce using the replacement of N‐NO3 for chloride in the nutrient solution during last week before harvest. The trial was carried out with three lettuce cultivars: Domino, Elvira, and Daguan and took place in southern Spain (Almeria) under greenhouse by NFT. The results indicated a correct method to decrease nitrate content in leafy vegetables and perhaps sulphate could be an anion to study their effect in this way.

Botanically, soybean belongs to the order Rosaceae, family Leguminosae or Papillonaceae or Fa‐ baceae, subfamily Papilionoidae, the genus Glycine and the cultivar Glycine max. It is an annu‐ al plant that measures up to 1.5 m tall, with pubescent leaves and pods; the stems are erect and rigid. In its primary and secondary roots, are located a variable number of nodes. One of the characteristics of the root system development is its sensitivity to variations in the supply and distribution of inorganic nutrients in the soil. The root system has a main root which can reach a meter deep, with an average being between 40 and 50 centimeters [1].

The consumption of fruits and vegetables is accepted to be one of the strategies to reduce risk factors for these diseases. The aim of this study was to examine potential relationships between the antioxidant and the antiplatelet activities in green mature and fully ripe (red) tomatoes and of lycopene-rich byproducts of tomato paste processing such as pomace. The total phenol content of tomato components was the highest in peels, pulp, and in the mucilaginous myxotesta covering the tomato seeds with values36.9±0.8,33.3±00.5, and17.6±0.9 mg GAE/100 g, respectively (P<0.05). Tomato peels had the highest antioxidant activity, both, as measured by the FRAP (46.9±0.9 μmol Fe+2/g,P<0.05) and the DPPH assays (97.4±0.2%, 1000 μg/mL,P<0.05). Pomace extracts showed the highest antiplatelet activity induced by ADP, collagen, TRAP-6, and arachidonic acid. While the maturation stage of the tomato fruit affected the antioxidant effect, antiplatelet activity was independent of fruit ripeness. Finally, based on the present results, tomato and its byproducts may be considered as a valuable source of antioxidant and antiplatelet activities.

Background: Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. Methods: It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts. Results: Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity. Conclusions: Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.

In seeking the functionality of foodstuff applicable to medicine, ripe tomato fruits were found to show an antiplatelet activity. Therefore, the bioactive compound was isolated, structurally identified, and studied for an inhibitory effects on platelet adhesion, secretion, and aggregation. The concentration of adenosine in ripe tomato fruits (pulp and skin extracts) and its processing by-products (paste and pomace) was determined by reversed-phase high-performance liquid chromatography (HPLC). According to platelet aggregation inhibition induced by ADP, the total extract residual was fractionated by liquid-liquid separation, obtaining aqueous, ethyl acetate and petroleum ether extracts. The aqueous extract was subjected to repeated permeation over sephadex LH-20 and semipreparative TLC. The isolate finally obtained was identified as adenosine on the basis of ESI-MS,1H NMR, HPLC, and UV spectra. Adenosine concentration dependently (2.3–457 μM) platelet aggregation inhibited induced by ADP. Also, adenosine present inhibition of platelet secretion and thrombus formation under flow conditions. The quantitative HPLC analysis revealed significant amounts of adenosine in ripe tomato fruits and its processing by-products. From these results, extracts/fractions of ripe tomato fruits and their processing by-products may be referred to as functional food and functional ingredients containing a compound that inhibits platelet function with a potent preventive effect on thrombus formation, as those that occur in stroke.

A diet rich in fruits and vegetables is known to decrease the risk of cardiovascular disease. However, the information regarding the antithrombotic activity (antiplatelet, anticoagulant, and fibrinolytic) of fruits and vegetables is scarce. The aim of this study was to assess the antithrombotic activity of extracts from fruits and vegetables widely consumed in central Chile. The study included samples of 19 fruits and 26 vegetables, representative of the local diet. The extracts prepared from each sample included an aqueous (juice or pressed solubles) and/or methanol-soluble fraction. The extracts were evaluated for antiplatelet, anticoagulant, and fibrinolytic activity in vitro at a final concentration of 1 mg/ml. The antiplatelet activity was assessed by platelet aggregation inhibition; anticoagulant activity was measured by the prothrombin time (PT), diluted prothrombin time (dPT), activated partial thromboplastin time (APTT), kaolin clotting time (KCT), and thrombin time. The fibrinolytic effect was determined with the euglobin clot lysis time and fibrin plate methods. Extracts of green beans and tomatoes inhibited platelet aggregation induced by ADP and arachidonic acid, in a concentration-dependent manner. The methanolic extracts of grapes prolonged the PT and dPT. Finally, extracts of raspberry prolonged the APTT and also presented fibrinolytic activity. In conclusion, from a screening that included a variety of fruits and vegetables, we found antiplatelet activity in green beans and tomatoes, anticoagulant activities in grapes and raspberries, whereas fibrinolytic activity was observed only in raspberries. Further investigations are necessary to advance in knowledge of the active compounds of these fruits and vegetables and their mechanisms of action.