Abstract
The present study aimed to compare polyphenols among red lettuce cultivars and identify suitable cultivars for the development and utilization of healthy vegetables. Polyphenols, mineral elements, and antioxidant activity were analyzed in the leaves of six red pigmented lettuce (Lactuca sativa L.) cultivars; thereafter, we assessed the anti-tumor effects of cultivar B-2, which displayed the highest antioxidant activity. Quadrupole–Orbitrap mass spectrometry analysis revealed four classes of polyphenols in these cultivars. The composition and contents of these metabolites varied significantly among cultivars and primarily depended on leaf color. The B-2 cultivar had the highest antioxidant potential than others because it contained the highest levels of polyphenols, especially anthocyanin, flavone, and phenolic acid; furthermore, this cultivar displayed anti-tumor effects against the human lung adenocarcinoma cell line A549, human hepatoma cell line Bel7402, human cancer colorectal adenoma cell line HCT-8, and HT-29 human colon cancer cell line. Hence, the new red-leaf lettuce cultivar B-2 has a distinct metabolite profile, with high potential for development and utilization of natural phytochemical and mineral resources in lettuces and can be used as a nutrient-dense food product.
Highlights
Lettuces, family Asteraceae (Composite), are the most popular vegetables either used as ingredients for salads or consumed fresh owing to beneficial health effects [1,2]
The increased demand of “health food” associated with high antioxidant potential and reduced risk of diseases has resulted in increased consumerism worldwide; the quality, quantity, and wide variety of healthy food products are essential for the market
In this study, based on previous findings obtained from breeding red lettuces in our laboratory and a comprehensive evaluation of vegetable shape, taste, and yield, we investigated the nutrient profiles of six red lettuce cultivars and investigated their nutritional quality and biological function
Summary
Lettuces, family Asteraceae (Composite), are the most popular vegetables either used as ingredients for salads or consumed fresh owing to beneficial health effects [1,2]. Iceberg and butterhead lettuce are the most popular cultivars predominantly used for preparing salads, and the demand for green and red oak-leaf lettuces has considerably increased in recent years [3]. The increased demand of “health food” associated with high antioxidant potential and reduced risk of diseases has resulted in increased consumerism worldwide; the quality, quantity, and wide variety of healthy food products are essential for the market. Various approaches involving cultivars, including cultural and management related practices are important to enhance the quality of lettuce; in particular, a wide variety would broaden the phytochemical spectrum and other health-promoting attributes [9,10,11]
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