2019/06/05 by Xiaomin Chen, Franziska S. Hanschen, Susanne Neugart +4 · 1 voice
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Medicine · #Antioxidant Activity and Oxidative Stress #Genomics, phytochemicals, and oxidative stress #Moringa oleifera research and applications
paper · doi:10.1016/j.jfca.2019.06.004
openalex publication_date 2019/06/05 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Pak choi ( Brassica rapa subsp. chinensis ) is a leafy vegetable that is widely available in Asia and consumed in rising quantities in Europe. Pak choi contains high levels of secondary plant metabolites, such as carotenoids, chlorophylls, glucosinolates, phenolic compounds, and vitamin K, which are beneficial for humans if consumed on a regular basis. The evaluation of the genotype-induced variation of secondary plant metabolites revealed that the cultivar ‘Amur’ contained the highest concentration of secondary plant metabolites. Furthermore, steaming retained more chlorophylls, glucosinolates, phenolic acids and flavonoid compounds than boiling. In contrast, both domestic cooking methods – boiling, and steaming – reduced the formation of glucosinolate breakdown products, especially the undesired epithionitriles and nitriles but less of the health-beneficial isothiocyanates.