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Almazan, A.M.; Adeyeye, S.O. 1998Dec. Fat and fatty acid concentrations in some green vegetables. Journal Food Compos Anal. 11 (4) p. 375-380.: leafy-vegetables. cabbages-. kale-. peanuts-. sweet-potatoes. dietary-fat. fatty-acids. food-composition. nutrient-content. food-analysis. extraction-. hexane-. petroleum-hydrocarbons. Abstract Excerpt: Petroleum ether is the solvent recommended by AOAC for fat determination using the Soxhlet method. However, hexane has also been used for defatting and for analysis of fat, lipids, and fatty acids in oil seeds, cereals, milk, and vegetables. This study compares the concentrations of fat and fatty acids in some green vegetables extracted by hexane or petroleum ether. Fat in dried cabbage, collard, purslane, peanut, and sweetpotato greens was extracted with hexane or petroleum ether by the Soxhlet method. Fatty acids in the extracts of peanut and sweetpotato greens were converted to methyl esters and analyzed by gas chromatography. The percentage of fat was higher when hexane was used and ranged from 0.9 to 3.4% for hexane and 0.5 to 2.8% for petroleum ether on a dry weight basis. For each vegetable, some fatty acid concentrations varied according to the extractant used and palmitic, linoleic, and linolenic acids generally had high values.
Almeida, D.; Rosa, E. 1996. Protein and mineral concentration of Portuguese kale (Brassica oleracea var. acephala) related to soil composition. Acta hortic. (407) p. 269-276.
Almazan, A.M.; Zhou, X. 1995. Total dietary fibre content of some green and root vegetables obtained at different ethanol concentrations. Food Chemistry 53 (2): 215-218.: kale-. brassica-juncea. sweet-potatoes. sugarbeet-. leaves-. tubers-. fiber-. ethanol-. chemical-precipitation. concentration-. volume-. ash-. protein-content. nutrient-content. food-composition. food-analysis. raw-foods. analytical-methods. Abstract Excerpt: The effect of reducing ethanol concentration for the precipitation of soluble dietary fibre in the Association of Official Analytical Chemists (AOAC, 1990, 1992, Official Methods of Analysis) enzymatic-gravimetric method 985.29 for total dietary fibre (TDF) in food was investigated. Alcohol concentration was decreased from 76% to 41% and 56% in determining TDF of raw collard and mustard greens, sweet potato leaves and storage roots, and sugar beet leaves and roots. TDF contents of the vegetables at the reduced ethanol concentrations were generally not different from those at the AOAC recommended volume (P < 0.05). When there was a significant difference, the TDF means for the same vegetable varied within the range of the standard deviations. Reduction of ethanol volume can lower analysis cost, lessen environmental organic solvent contamination and shorten filtration time.
Benway, D.A.; Weaver, C.M. 1993May/June. Assessing chemical form of calcium in wheat, spinach, and kale. Journal of Food Science 58 (3): 605-608.: Abstract Excerpt: Spinach, wheat and kale represent a broad range in absorption of calcium from foods (5-40%). These plants were intrinsically labeled with 45 Ca and examined for 45Ca solubility characteristics, including specific enzyme treatments, subcellular distribution, and in vitro bioavailability. Solubility was <2% for spinach, approximately 40% for wheat and 70% for kale, depending on the solvent. Solubility paralleled the in vitro 45Ca bioavailability results of 0.3 +/- O.1%, 26.4 +/- 5.2%, and 76.3 +/- 1.2% for these three plant foods. Spinach calcium exists largely as calcium oxalate which is not easily dissociated. Phytase treatment of wheat indicated that a major portion of calcium was bound to phytate. Knowledge of the chemical form of calcium in plants can help in designing processing procedures to improve calcium absorption.
Cao, G.; Sofic, E.; Prior, R.L. 1996. Antioxidant capacity of tea and common vegetables. Journal Agriculture and Food Chemistry 44 (11): 3426-3431.: Keywords: tea-. vegetables-. antioxidants-. free-radicals. oxidants-. copper-. metal-ions, green-tea. black-tea. peroxyl-radicals. hydroxyl-radicals. Abstract Excerpt: Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and Cu2+, a transition metal. Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity (micromol of Trolox equiv/g) against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9), cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5); kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of Cu2+, which was not found with any of the vegetables studied.
Carlin, F.; Peck, M.W. 1996. Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked pureed vegetables at refrigeration temperatures. SO: Applied Environmental Microbiology 62 (8): 3069-3072.: Keywords clostridium-botulinum. growth-. bacterial-toxins. biosynthesis-. neurotoxins-. mushrooms-. broccoli-. cauliflowers-. potatoes-. kale-. asparagus-. refrigeration-. precooked-foods. temperature-. Abstract Excerpt: Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked pureed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic C. botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8, and 5 degrees . Growth and toxin production occurred in cooked cauliflower and mushrooms at all temperatures and in potatoes at 16 and 8 degrees C. The C. botulinum neurotoxin was detected within 3 to 5 days at 16 degrees C, 11 to 13 days at 10 degrees C, 10 to 34 days at 8 degrees C, and 17 to 20 days at 5 degrees C.
Chen,-B.H.; Chuang,-J.R.; Lin,-J.H.; Chiu,-C.P. 1993. Quantification of provitamin A compounds in Chinese vegetables by high-performance liquid chromatography. Journal Food Protection.56 (1): 51-54.
Eppendorfer,-W.H.; Bille,-S.W. 1996. Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency. Journal Science Food and Agriculture. 71 (4): 449-458.: Keywords: potatoes-. beans-. kale-. spinach-. cauliflowers-. free-amino-acids. nitrate-. protein-. amides-. nitrogen-. amino-acids. fertilizers-. chemical-composition. phosphorus-. potassium-. nutrient-deficiencies. nutrient-content. nutritive-value. Abstract Excerpt: Vegetables were grown in pots at widely differing nutrient levels, which greatly affected dry matter (DM) yields and total-N concentrations in all crops. Nitrate-N contents were low and little affected in cauliflower and potatoes, and highest, and strongly affected, in spinach and kale. The sum of free amino acid-N as percentage of total-N of bean pods, kale, spinach, cauliflower curds and potato tubers varied between 12 and 27%, 10 and 21%, 5 and 12%, 7 and 36% and 34 and 56%, respectively. In beans and potatoes asparagine was the dominant free amino compound (29-55% and 33-59% free amino-N as percentage of total free amino-N, respectively), whereas in kale, spinach and cauliflower free glutamine was dominant (17-52%, 31-48% and 14-54%, respectively). Free essential amino acids were generally found in very low concentrations, especially cysteine (which can partly replace essential methionine in nutrition), tryptophan and phenylalanine. With some exceptions in beans, the concentrations of all total amino acids in DM increased linearly with increasing total-N content, and with correlation coefficients very close to 1.00 in most cases. P- and K-deficiency affected free and total amino acid composition mainly through their effects on total-N content but had some specific effect on arginine concentrations. Generally, chemical scores of the crude protein decreased with increasing N content of DM, which was mainly due to low contents of S-amino acids.
Forney, C.F.; Jordan, M.A. 1999. Anaerobic production of methanethiol and other compounds by Brassica vegetables. SO: HortScience 34 (4) p. 696-699.: Abstract Excerpt: Methanethiol (MT) is a volatile compound responsible for the unpleasant odor evolved when fresh broccoli (Brassica oleracea L., Italica group) is held under anaerobic conditions. Inductive atmospheres can develop in storage, transportation containers, or modified atmosphere packages, resulting in reduced quality. To determine if related vegetables are capable of producing MT, 12 different vegetables from the genus Brassica were cut into ready-to-eat forms. Fifty-gram samples were sealed in 500-mL glass jars and flushed with N2. After 24 h in the dark at 20 degrees C, headspace samples from the jars were analyzed for MT and other volatiles. Headspace concentration of MT was greatest in broccoli florets, followed by pak choi (Brassica rapa L., Chinensis group) leaf blades, savoy cabbage (Brassica oleracea L., Capitata group), broccoflower (Brassica oleracea L., Botrytis group), and green and red cabbage (Brassica oleracea L., Capitata group). Broccoli stems, kale (Brassica oleracea L., Acephala group), Brussels sprouts (Brassica oleracea L., Gemmnera group), pak choi petioles, rutabaga (Brassica napus L., Napobrassica group) root, cauliflower (Brassica oleracea L., Botrytis group) florets, Chinese cabbage (Brassica rapa L., Pekinensis group), and kohlrabi (Brassica oleracea L., Gongylodes group) tubers produced < 3% of the mt produced by broccoli florets. green tissues appeared to have a greater capacity to produce mt than nongreen tissues. anaerobic production of co2 and ethanol did not relate to the vegetable's ability to produce mt. the production of dimethyl disulfide (dmds) and dimethyl trisulfide (dmts) were also induced by the anaerobic conditions. green cabbage produced the greatest. concentration of dmds, followed by savoy cabbage and broccoli florets. production of dmts was similar to the pattern observed for mt, but dmds production was not highly correlated with mt production.
Hertog, M.G.L.; Hollman, P.C.H.; Katan, M.B. 1992December. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands. Journal Agriculture Food Chemistry 40 (12): 2379-2383.: Abstract Excerpt: The content of the potentially anticarcinogenic flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin of 28 vegetables and 9 fruits was determined by RP-HPLC with UV detection. Fresh foods were purchased in a supermarket a grocery, and a street market and combined to composites. Processed foods were purchased additionally. Sampling was carried out in spring, summer, winter, and spring of the following Year. Quercetin levels in the edible parts of most vegetables were generally below 10 mg/kg except for onions (284-486 mg/kg), kale (110 mg/kg), broccoli (30 mg/kg), French beans (32-45 mg/kg), and slicing beans (28-30 mg/kg). Kaempferol could only be detected in kale (211 mg/kg), endive (15-91 mg/kg), leek (11-56 mg/kg), and turnip tops (31-64 mg/kg). In most fruits the quercetin content averaged 15 mg/kg, except for different apple varieties in which 21-72 mg/kg was found. The content of myricetin, luteolin, and apigenin was below the limit of detection (< 1 mg/kg) except for fresh broad beans (26 mg/kg myricetin) and red bell pepper (13-31 mg/kg luteolin). Seasonal variability was low for most vegetables except for leafy vegetables with highest flavonoid levels in summer. These collective data provide a base for an epidemiological evaluation of possible anticarcinogenic effects of flavonoids.
Hertog, M.G.L.; Feskens, E.J.M.; Hollman, P.C.H.; Katan, M.B.; Kromhout, D. 1994. Dietary flavonoids and cancer risk in the Zutphen Elderly Study. Nutr cancer. 22 (2): 175-184.: Abstract Excerpt: Flavonoids are polyphenolic antioxidants naturally present in vegetable foods. Some flavonoids, such as quercetin, inhibit carcinogenesis in rodents, but their effect in humans is unknown. We measured the flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin in foods and assessed flavonoid intake in 1985 by dietary history in 738 men aged 65-84 years without a history of cancer, who were then followed for five years. Mean flavonoid intake was 25.9 mg/day. The major sources of flavonoid intake were tea at 61% and vegetables and fruits (mainly onions, kale, endive, and apples) at 38%. Between 1985 and 1990, 75 men developed cancer (all sites) and 34 men died from cancer. Flavonoid intake in 1985 was not associated with incidence of all-cause cancer (p for trend=0.54) or with mortality from all-cause cancer (p for trend=0.51). flavonoid intake was also not associated with risk of cancers of the alimentary and respiratory tract (p for trend=0.92). adjustment for age, body mass index, smoking, physical activity, and vitamin c, vitamin e, beta-carotene, and dietary fiber intake did not change the relative risks. a high intake of flavonoids from vegetables and fruits only was inversely associated with risk of cancer of the alimentary and respiratory tract (relative risk of highest vs. lowest tertile=0.51, 95% confidence interval 0.25-1.05); these results suggest the presence of other nonvitamin components with anticarcinogenic potential in these foods. we conclude that intake of flavonoids, mainly from tea, apples, and onions, does not predict a reduced risk of all-cause cancer or of cancer of the alimentary and respiratory tract in elderly men. The effect of flavonoids on risk of cancer at. specific sites needs further investigation in prospective cohort studies.
Hollman, P.C.H.; Arts, I.C.W. 2000May 15. Flavonols, flavones and flavanols--nature, occurrence and dietary burden. Journal Science, Food and Agriculture 80 (7): 1081-1093.: Abstract Excerpt: Total flavonol and flavone contents of foods have been determined with validated state-of-the-art methods. Quercetin dominates, and flavonol levels found in vegetables and fruits are below 10 mg kg-1. However, high concentrations are found in onions (300 mg kg-1), kale (450 mg kg-1), broccoli (100 mg kg-1), beans (50 mg kg-1), apples (50 mg kg-1), blackcurrants (40 mg kg-1), and tea (30 mg l-1). The dietary intake of flavonols varies 10-fold between countries (6-60 mg day-1). Flavones are of minor importance in the diet. Tea, wine and fruits are the most important sources of flavanols, but there are gaps in our knowledge on flavanol levels of many foods. The absorption of dietary quercetin glycosides in humans ranges from 20 to 50%. The sugar moiety is an important determinant of the bioavailability of flavonols. The presence of a glucose moiety significantly enhances absorption. The extent of absorption of flavanols in humans seems similar to that of flavonols but has been little studied. Flavonols and flavanols are extensively metabolised, as only 1-2% of them are excreted with an intact flavonoid backbone. Hepatic biotransformations include glucuronidation and sulphatation of the phenolic hydroxyls and O-methylation of catechol groups. Bacteria of the colon cleave the C-ring of the flavonoid nucleus to phenolic acids which are subsequently absorbed. Apart from conjugates, virtually no metabolites have been characterised in humans. Absorption of flavanols is rather fast, with times to reach peak values between 0.5 and 4 h. Flavonols are rapidly excreted, with elimination half-lives of 1-6 h. Quercetin glucosides show rapid to slow absorption; peak values are reached. between < 0.5 and 9 h. the type of glycoside determines the rate of absorption. excretion of quercetin glycosides is slow: elimination half-lives are 24 h, independent of the type of glycoside. analytical data for flavanols in foods are needed. tea, as an important dietary source, has to be studied. research on the bioavailability of flavonols and flavanols has to be expanded. attention is needed for the identification and quantification of their metabolites in body fluids.
Kale, M.; Rathore, N.; John, S.; Bhatnagar, D.; Nayyar, S.S.; Kothari, V. 1999Dec.The protective effect of vitamin E in pyrethroid-induced oxidative stress in rat tissues. J nutr environ med 9 (4): 281-287.
Khachik, F.; Steck, A.; Pfander, H. 1999February. Isolation and structural elucidation of (13Z,13'Z,3'R,6'R)-lutein from marigold flowers, kale, and human plasma. Journal Agriculture and Food Chemistry 47 (2): 455-461.: Abstract Excerpt: 13Z,13'Z,3R,3'R,6'R)-Lutein has been isolated and purified from extracts of marigold flowers, fresh raw kale (Brassica oleracea var. Acephala), and human plasma and fully characterized by 1H and 13C NMR, UV/vis, and MS. While the concentration of (13Z,13'Z)-lutein in kale and human plasma compared to (all-E,3R,3'R,6'R)-lutein was found to be quite low, this compound was readily isolated by fractional crystallization of lutein from marigold extracts. Thus, the mother liquors from two consecutive crystallizations of lutein from a saponified extract of marigold flowers were enriched in (13Z,13'Z-lutein (8.7% of total carotenoids) and employed for the isolation of this compound by HPLC. The identity of the di-Z-lutein in kale and human plasma has been established by comparison of the HPLC-UV/vis-MS profiles of the purified compounds with those of a fully characterized sample, isolated from marigolds. 3-Hydroxy-beta, epsilon-caroten-3'-one and 3'-epilutein have also been identified in extracts from marigolds.
Kurilich, A.C.; Tsau, G.J.; Brown, A.; Howard, L.; Klein, B.P.; Jeffery, E.H.; Kushad, M.; Wallig, M.A.; Juvik, J.A. 1999April.Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. Journal Agriculture and Food Chemistry 47(4): 1576-1581.: Abstract Excerpt: Cruciferous vegetables contain high levels of vitamins that can act as antioxidants, compounds that may protect against several degenerative diseases. The edible portions of 50 broccoli and 13 cabbage, kale, cauliflower, and Brussels sprouts accessions were assayed to determine variation in alpha-carotene, beta-carotene, alpha-tocopherol, gamma-tocopherol, and ascorbate contents within and between subspecies of Brassica oleracea. Ascorbate content was estimated in fresh samples using HPLC. Tissues for carotene and tocopherol analysis were lyophilized prior to extraction. Carotene and tocopherol concentrations were simultaneously measured using a reverse phase HPLC system. Results indicate that there is substantial variation both within and between subspecies. Kale had the highest levels of vitamins, followed by broccoli and Brussels sprouts with intermediate levels and then by cabbage and cauliflower, with comparatively low concentrations. Variability in vitamin content among the broccoli accessions suggests that potential health benefits that accrue with consumption are genotype dependent.
Kushad, M.M.; Brown, A.F.; Kurilich, A.C.; Juvik, J.A.; Klein, B.P.; Wallig, M.A.; Jeffery, E.H. 1999 Variation of glucosinolates in vegetable crops of Brassica oleracea. Journal Agriculture and Food Chemistry. 47 (4) p. 1541-1548.: broccoli. brussels sprouts. cabbages-. cauliflowers . kale . glucosinolates . sinigrin . progoitrin . glucobrassicin . plant composition. chemical composition. genotypes . cultivars . Abstract Excerpt: Glucosinolates were evaluated in 5 groups and 65 accessions of Brassica oleracea (50 broccoli, 4 Brussels sprouts, 6 cabbage, 3 cauliflower, and 2 kale) grown under uniform cultural conditions. Glucosinolates and their concentrations varied among the different groups and within each group. The predominant glucosinolates in broccoli were 4-methylsulfinylbutyl glucosinolate (glucoraphanin), 3-butenyl glucosinolate (gluconapin), and 3-indolylmethyl glucosinoate (glucobrassicin). Glucoraphanin concentration in broccoli ranged from 0.8 micromol g(-1) DW in EV6-1 to 21.7 micromol g(-1) DW in Brigadier. Concentrations of the other glucosinolates in broccoli varied similarly over a wide range. In Brussels sprouts, cabbage, cauliflower, and kale, the predominant glucosinolates were sinigrin (8.9, 7.8, 9.3, and 10.4 micromol g(-1) DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 micromol g(-1) DW, respectively). Brussels sprouts also had significant amounts of gluconapin (6.9 micromol g(-1) DW). Wide variations in glucosinolate content among genotypes suggest differences in their health-promoting properties and the opportunity for enhancement of their levels through genetic manipulation.
Genet, S.; Kale, R.K.; Baquer, N.Z. 2000July. Effects of free radicals on cytosolic creatine kinase activities and protection by antioxidant enzymes and sulfhydryl compounds. Mol cell biochem 210 (1/2):23-28.
Mercadante, A.Z.; Rodriguez-Amaya, D.B. 1991June. Carotenoid composition of a leafy vegetable in relation to some agricultural variables. Journal Agriculture and Food Chemistry 39 (6) p. 1094-1097.: Abstract Excerpt: Cultivar differences, seasonal variations, and farming practices on the carotenoid composition of a leafy vegetable (kale) were studied. Although the samples were taken from commercial farms, sampling was planned so that the effect of each factor could be assessed. The carotenoids and the vitamin A value were significantly higher in the cultivar Tronchuda in the summer; the same tendency was observed in the winter, but the differences were not statistically significant. The beta-carotene, lutein-violaxanthin, and total carotenoid levels, as well as the vitamin A value, were significantly higher in the winter than in the summer for cv. Manteiga kale. On the other hand, the neoxanthin content was significantly higher in the summer for the Tronchuda cultivar. All the constituent carotenoids were significantly higher in the samples from the "natural" farm as compared to those from the farm that used agrochemicals.
Mosha, T.C.; Gaga, H.E.; Pace, R.D.; Laswai, H.S.; Mtebe, K. 1995June. Effect of blanching on the content of antinutritional factors in selected vegetables. Plant foods hum nutr. 47 (4): 361-367.: cabbages-. turnips-. kale-. sweet-potatoes. arachis-. arachis-hypogaea. leaves-. blanching-. duration-. phytic-acid. oxalic-acid. antinutritional-factors. tannins-. concentration-. food-processing. microwave-cooking. food-quality. chemical-composition. food-composition.
Rosa, E.; Almeida, D. 1996April. The influence of growing season on protein and mineral content of several Brassica crops. Acta hortic. (407): 261-268.
Rosa,-E.A.S. 1997. Glucosinolates from flower buds of Portuguese Brassica crops. Phytochemistry 44 (8) p. 1415-1419.: Keywords: brassica-oleracea. brassica-campestris-var.-rapa. flowers-. buds-. plant-composition. glucosinolates-. quantitative-analysis. seasonal-variation. food-composition. cabbages-. kale-. broccoli-. portugal-. ID: brassica-oleracea-var.-tronchuda. brassica-oleracea-var.-acephala. Abstract Excerpt: Samples of green flower buds from Portuguese cabbage (Brassica oleracea var. tronchuda) and Portuguese kale (B. oleracea var. acephala) and B. rapa var. rapa were obtained from a local market and analysed for individual and total glucosinolate composition. In the B. oleracea types, the major glucosinolates were 2-propenyl-, 3-methylsulphinylpropyl- and indol-3-ylmethyl-, which accounted for an average of 35, 25 and 29%, respectively, of the total glucosinolate content, while in B. rapa, but-3-enyl- represented 86% of the total, with pent-4-enyl and 2-phenylethyl- being the other major glucosinolates. The average total glucosinolate content of the flower buds was between 2518 micromole 100 g(-1) dry wt in Troncha (B. oleracea var. tronchuda) and 4979 micromole 100 g(-1) dry wt in Nabo (B. rapa), which is much higher than the highest amounts reported for broccoli (B. oleracea var. italica), the florets of which are harvested at a similar stage in the plant's development.
Turnlund, J.R.; Weaver, C.M.; Kim, S.K.; Keyes, W.R.; Gizaw, Y.; Thompson, K.H.; Peiffer, G.L. 1999. Molybdenum absorption and utilization in humans from soy and kale intrinsically labeled with stable isotopes of molybdenum. Am journal clin nutr. 69 (6): 1217-1223.: Abstract Excerpt: Background: Stable-isotope studies of molybdenum metabolism have been conducted in which molybdenum was added to the diet and was assumed to be absorbed and utilized similarly to the molybdenum in foods. Objective: Our objective was to establish whether the molybdenum in foods is metabolized similarly to molybdenum added to the diet. Design: We first studied whether sufficient amounts of molybdenum stable isotopes could be incorporated into wheat, kale, and soy for use in a human study. Enough molybdenum could be incorporated into soy and kale to study molybdenum absorption and excretion. Two studies were then conducted, one in women and one in men. In the first study, each meal contained approximately equal to 100 microgram Mo from soy, kale, and extrinsic molybdenum. In the second study, soy and extrinsic molybdenum were compared; the meal contained approximately equal to 300 microgram Mo. Results: In the first study, molybdenum was absorbed equally well from kale and an extrinsic source. However, the molybdenum in soy was less well absorbed than the molybdenum in kale or that added to the diet. In the second study, absorption of molybdenum from soy was less than from the extrinsic label. Urinary excretion of soy molybdenum was also lower than urinary excretion of the extrinsic label, but excretion as a percentage of the absorbed dose was not significantly different between treatments. Conclusions: The molybdenum in soy is less available than molybdenum added to the diet, but the molybdenum in kale is as available as molybdenum added to the diet. Once absorbed, excretion is not significantly different for soy, kale, and extrinsic molybdenum.
Zeven, A.C.; Suurs, L.C.J.M.; Waninge, J. 1996April. Diversity for enzymes, flowering behaviour and purple plant colour of perennial kale (Brassica oleracea L. var. Ramosa DC.) in the Netherlands. SO: Acta hortic. (407): 61-66.: Abstract Excerpt: Perennial kale has probably been domesticated and distributed by the Romans. Some relic populations are still being grown in various parts of western Europe (Ireland, Scotland, England, the Netherlands, Belgium, France, Portugal), in Ethiopia, in Brazil and Haiti up to the present. Most accessions of perennial kale grown in gardens in the Dutch province Limburg have lost their flowering ability. Some of them flower occasionally, others every year. No explanation can be given for this inconstant behaviour. This predominantly diploid material is quite uniform for the enzymes acid phosphatase (ACD), esterase (EST), glutamate oxaloacetate transaminase (GOT) and shikamata dehydrogenase (SKD). The same is true for presence of anthocyanins in the leaves. The 40 fully investigated accessions could be grouped into 8 phenotypes: 26 with phenotype 1 (at least 9 are tetraploid), three with phenotype 2, six with phenotype 3, and one for each of the phenotypes 4 to 8. Accessions with phenotypes 2 and 3 had the same phenotype for the four enzymes as phenotype 1, and so have most of the 13 accessions, only investigated for enzymes.
Zeven, A.C. 1996. Sixteenth to eighteenth century depictions of cole crops, (Brassica oleracea L.), turnips (B. Rapa L. cultivar group vegetable turnip) and radish (Raphanus sativus L.) from Flan Ders and the present-day Netherlands. Acta hortic. . (407) p. 29-33.: Keyword: brassica-oleracea. brassica-campestris. raphanus-sativus. descriptions-. history-. netherlands-. Abstract Excerpt: Cole and neep crops are old crops in the Low Countries. The first archival records date from the 14th century. The crops have been described in herbals of the 16th and 17th century. During the 16th to 18th century they have also been depicted on paintings. In a herbal of 1554 by Dodonaeus white, red and Savoy cabbages, cauliflower and kale have been described. Except for kale these cole crops have been observed in paintings. Some red cabbages are truly red, whereas most are purplish. Some have a silvery shine. All cauliflowers are white. One painting shows a cauliflower with a 30 cm long stem. Kohlrabi has not been described and not painted in the Low Countries during those centuries. This crop was and still is popular in Germany. All vegetable turnips in paintings, made in Flanders and the present-day Netherlands are white. They have various sizes and shapes which may be genetically controlled and environmentally conditioned. Turnips in England had to be bronze-skinned. A long, white 'root' with a red head, which has been both described and painted, has been identified as radish.