Abstract
The aim of this work was to elucidate the proximate composition, functional components, and functional properties of representative heirloom vegetables on Shonai region of Yamagata, Japan. Turnip roots such as Fujisawakabu and Tomoefuki contained a lot of proteins and carbohydrates among these vegetables tested. Many vegetables showed about 2-3 times as many vitamin C and β-carotene values as corresponding commercially available vegetables. Overall, water and methanol extracts prepared from these vegetables possessed remarkably high antioxidative activities except for Makomodake. Radical scavenging through different mechanisms and hyaluronidase inhibitory activities varied markedly among these vegetables. Particularly, all vegetables exhibited outstanding ACE inhibitory activities about 45.1-95.8%. These findings demonstrated that heirloom vegetables used in this study served as good sources of vitamins, phenolics, and antioxidants compared to corresponding commercially available vegetables. Positively eating of these vegetables can probably contribute to health promotion to prevent life style-related diseases such as cancer, hypertension, and inflammation. Furthermore, it also may have potentials for preservation of species and for promotion of sustainable cultivation of heirloom vegetables.
Highlights
Vegetables plays important roles as resources for supplying micronutrients such as vitamins and minerals that are essential for normal nutrition and metabolisms and as low-caloric and low-fatty foods
Moisture contents ranged from 90.1-96.0 g except for Karatori tubers and Chijimina
Protein contents were high in Kirariboshi about 3.4 g, followed by Chijimina, Fujisawakabu, and Mosodake, whereas Karatori stems were lowest
Summary
Vegetables plays important roles as resources for supplying micronutrients such as vitamins and minerals that are essential for normal nutrition and metabolisms and as low-caloric and low-fatty foods. Many kinds of functional ingredients contain in it. Phenolics have multiple biological functions such as antioxidant and antibacterial properties (Fawole et al, 2012) and synergistic effects and protective properties against life style-related diseases such as arteriosclerosis, arthritis, brain dysfunction, cardiovascular diseases, cancer, hypertension, and inflammation (Verma et al, 2018). Reactive oxygen species as superoxide anion radicals, hydrogen peroxide, and hydroxyl radicals, which cause oxidative damage of human body, are factors of onset of many diseases containing cancer. Consumption of vegetables, which are rich in fibers, minerals, phenolics, and vitamins, help to prevent oxidative stress and to reduce incidence of these diseases (Fidrianny et al, 2018). It is reported that intake of antioxidants such as phenolics and vitamins retard ageing (Ross and Kasum, 2002)
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