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European ferns as rich sources of antioxidants in the human diet
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SYSNO ASEP 0545905 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title European ferns as rich sources of antioxidants in the human diet Author(s) Langhansová, Lenka (UEB-Q) RID, ORCID
Pumprová, Karolína (UEB-Q)
Haisel, Daniel (UEB-Q) RID, ORCID
Ekrt, L. (CZ)
Pavičić, Antonio (UEB-Q) ORCID
Zajíčková, M. (CZ)
Vaněk, Tomáš (UEB-Q) RID, ORCID
Dvořáková, Marcela (UEB-Q) RID, ORCIDNumber of authors 2 Article number 129637 Source Title Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 356, SEP 15 (2021)Number of pages 12 s. Language eng - English Country NL - Netherlands Keywords Antioxidant capacity ; Carotenoids ; Ferns ; Lutein ; Monilophytes ; Nutrition ; Phenols OECD category Biochemistry and molecular biology R&D Projects LTC17035 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Method of publishing Open access Institutional support UEB-Q - RVO:61389030 UT WOS 000653053500007 EID SCOPUS 85103652080 DOI 10.1016/j.foodchem.2021.129637 Annotation Wild edible plants have become an attractive variation of the human diet, especially in East Asia, North America, and Oceania. However, their potential in nutrition is only rarely considered in Europe. This study aims to reveal the nutritional and antioxidant potential of mature fern leaves from 13 families grown in Europe. We found that most of the examined fern species displayed a high antioxidant capacity, exceeding 0.5 g Trolox equivalent per gram of extract dry weight in ORAC assay and reaching IC50 values lower than 30 µg·mL−1 in DPPH assay (with the value for Trolox 7 µg·mL−1). Most of the species also appeared to be a good source of carotenoids, especially of lutein (205 µg·g−1 DW on average) and β-carotene (161 µg·g−1 DW on average) when compared to the reference leafy vegetables spinach and rocket. A cytotoxicity test using ovine hepatocytes showed a non-toxicity effect of fern leaf extracts. Workplace Institute of Experimental Botany Contact David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Year of Publishing 2022 Electronic address http://doi.org/10.1016/j.foodchem.2021.129637
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