Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota).

Carrots (Daucus carota L.) were used to investigate the effects and interactions of cultivar and mineral supply on the nutritional quality (antioxidant potential, vitamin C, carotenoids and phenolic acids) of the resulting storage roots. The supplement of boron (B) and or calcium (Ca) in the feeding solutions, during plant growth, influenced the accumulation of other minerals, such as P, K, Mg, S and Na, in the storage roots (p<0.

Influence of pre- and postharvest factors on beta-carotene content, its in vitro bioaccessibility, and antioxidant capacity in melons.

Fresh and stored melons were analyzed for total and bioaccessible beta-carotene content, as well as total antioxidant potentials, to investigate the effects of genotype, season, sowing time, and storage on nutritional quality. There were significant cultivar effects on beta-carotene content (P < 0.001), ranging from 1 to 23 mg kg(-1) of fresh weight (FW), its bioaccessibility (P < 0.

Chocolate consumption, fecal water antioxidant activity, and hydroxyl radical production.

As part of a larger study into the effects of polyphenols derived from chocolate on bowel health we have compared the effects of consumption of chocolate containing either 200 mg of flavanols and related procyanidins or a similar chocolate containing less than 10 mg of polyphenols on fecal free radical production and antioxidant activity in 18 volunteers. In a double-blind crossover trail volunteers consumed chocolate for two 4-wk periods separated by a 4-wk washout period. During the time the volunteers consumed the chocolate they also consumed a low-polyphenol diet.