The alpha-linolenic acid content of green vegetables commonly available in Australia

Auteur(s) :
Li D., Pereira ACS., Sinclair AJ.
Date :
Juil, 2001
Source(s) :
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH. #71:4 p223-228
Adresse :
"LI D,RMIT UNIV,DEPT FOOD SCI;GPO BOX 2476V; MELBOURNE VIC 3001, AUSTRALIA.d.li@rmit.edu.au"

Sommaire de l'article

Green vegetable consumption has long been considered,to have health benefits mainly due to the vitamins, minerals and phytonutrients (such as vitamin C; folate, antioxidants etc) contained in,a vegetable-rich diet. Additionally green vegetables are known to contain a relatively high proportion of omega-3 polyunsaturated fatty acids (PUFAs), primarily in the form of alpha -linolenic acid (18:3n-3). However, there Lire no data available on the fatty acid composition and concentration of green vegetables commonly consumed in Australia, The, present study determined the fatty acid content of I I green vegetables that are commonly available in Australia.: The total fatty acid concentrations of the vegetables understudy ranged from 44 mg/100 g wet weight in Chinese cabbage to 372 mg/100 g in watercress. There were three PUFAs' in all vegetables analyzed these were 16:3n-3, 18:2n-6, and 18:3n-3 fatty acids. Sample vegetables contained significant quantities of 16:3n-3 and 18:3n-3, ranging from 23 to 225 mg/100g. Watercress and mint contained the highest amounts of 16:3n-3 and 18:3n-3, and parsley had the highest amount of 18:2n-6 in both percentage composition and concentration. Mini had the highest concentration of 18:3n-3 with a value of 195 mg/100g, while watercress contained the highest concentration of 16:3n-3 at 45 mg/100 g. All 11 green vegetables contained a high,proportion of PLTFAs, ranging from 59 to 72% of total fatty acids. The omega-3 PUFA composition ranged from 40 to 62% of total fatty acids. Monounsaturated fatty acid composition was less than 6% of total: fatty acids. The proportion of saturated fatty acids ranged from 21% in watercress and mint to 32%, of total fatty, acids in Brussels sprouts. No eicosapentaenoic and docosahexaenoic acids were detected in any of the samples I Consumption of green vegetables could contribute to 18:3n-3 PUFA intake, especially for vegetarian populations.

Source : Pubmed
Retour