Vegetables as a potential source of nutraceutical and phytochemical values. -Sanmathi Naik

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Nearly 2/3rd of world
population (6.1 billion)
believe in healing power
of plant based material.
Affordability
Availability
Safety
Traditional cures
(NATIONAL GEOGRAPHIC MAGAZINE,
10 July 2020)

5. Vegetables as a potential source of nutraceutical and
phytochemical values
ON
Presented by
Department of Vegetable science
COLLEGE OF HORTICULTURE, BENGALURU
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6. CONTENT
Definition, concept and classification of nutraceuticals
Definition, health benefits and classification of
phytochemicals
Role of vegetables in diabetic control
Role of vegetables in prevention of malnutrition
Case studies
Methods used for nutraceutical compound enrichment in vegetables
Conclusion
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7. Product isolated or purified from foods that is generally sold in
medicinal forms have physiological benefit and provide protection
against chronic disease.
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Nutriti
on
Pharm
aceutic
al
Nutraceutica
l

8. Nutraceutical is any substance that is food or part of food
that provides medicinal or health benefits including the
prevention and treatment of disease.
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Improves health
Delay ageing
Prevents chronic diseases
Increases life expectancy
Support in structure and functioning
of body
Stephen De Felice
Founder and Chairman
of Foundation for
Innovation in Medicine
(Nasri et al.,
2014)

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Nutrition required for
health
Pharmaceuticals
remedy for
sickness/injury
Nutraceuticals
preventive medical
approach
(Nasri et al.,
2014)

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Nutraceuticals
Nutrients: Vitamins and
Minerals
Herbals/Phytochemicals:
Lycopene, Polyphenols,
Beta- carotene etc
Dietary supplements:
Probiotics, Prebiotics
and Antioxidants
Nutraceutical classification
(Singh and Sinha, 2012)

11. Phytochemicals/Phytonutraceuticals
Phytonutraceuticals are the chemical compounds
derived from plants that have health-promoting
properties.
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12. Phytochemical compounds of vegetables
( Rai et al., 2012)28-Jul-20 12Dept. of VSC

13. How phytochemicals are beneficial?
Substrate for biochemical reaction
Co factor for some enzymatic reaction
Inhibitor for some enzymatic reaction
Absorbant that binds and eliminates undesirable constituent in intestine
Scavenges reactive/toxic chemicals
Enhances the absorption and stabilizes essential nutrients
Selective growth factor for beneficial bacteria
Fermentation substrate for beneficial bacteria
Selective inhibitor of deleterious intestinal bacteria
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(Dillard and German, 2000)

14. Classification of vegetables based on colour groups
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Green vegetables
White vegetables
Red vegetables
Yellow/ Orange
vegetables
Blue/ Purple vegetables
( Rai et al., 2012)

15. Green
Vegetables
Chlorophyll, Fiber, Lutein, Zeaxanthin, Calcium, Iron,
Vitamin C, Apigenin , Saponins and Calcium
Reduce cancer risks
Lower blood pressure and LDL cholesterol level
Improves retinal health and vision
Fight with harmful free-radicals
Boost immune system activity
( Rai et al., 2012)28-Jul-20 15Dept. of VSC

16. Beta-glucans, Epigallactocatechin gallate (EGCG), SDG
and Lignans
Provide powerful immune system
These nutrients also activate natural killer B and
T cells, reduce the risk of colon cancers
Balance hormone levels thus reducing
the risk of hormone-related cancers
( Rai et al., 2012)28-Jul-20 16Dept. of VSC

17. Red
Vegetables
Lycopene, Ellagic Acid, Quercetin, Allicin and
Hesperidin
Reduce the risk of cancer
Lower blood pressure and LDL levels
Scavenge harmful free-radicals
( Rai et al., 2012)28-Jul-20 17Dept. of VSC

18. Yellow /Orange
Vegetables
Betacarotene, Zeaxanthin, Flavonoids, Lycopene,
Potassium
and Vitamin C
Reduce age-related cell degeneration and the risk
of lung cancer
Required for retinal health
Promote collagen formation joints
Fight against harmful free radicals
Encourage alkaline balance
( Rai et al., 2012)28-Jul-20 18Dept. of VSC

19. Blue/Purple
Vegetables
Lutein, Zeaxanthin, Resveratrol, Vitamin C, Fiber,
Flavonoids, Ellagic Acid, Nasunin And Quercetin
Support retinal health
Lower LDL cholesterol, boost immune system
activity.
Acts as anti-carcinogens and limits the
activity of cancer cells
( Rai et al., 2012)28-Jul-20 19Dept. of VSC

20. Case study-1
Objective: The purpose of this study was to assess the medicinal value of wild
vegetables consumed by local people of Hyderabad-Karnataka region of Karnataka
State in India.
Nayaka (2019)28-Jul-20 20Dept. of VSC

21. Material and methodMaterial and method
Study area: The current study focused on selected deep rural villages situated in each
of the six local municipalities of Hyderabad Karnataka region (Bidar, Gulbarga,
Yadgir, Raichur, Koppal and Ballary)
Study duration: 10 months
Number of respondants : 160
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22. Table 1. Ethno medicinal properties of documented wild edible
vegetables
Vegetables Medicinal applications and reported therapeutic uses
Amaranthus
retroflexus
Cooked leaves used as curry. Antiviral activity
against the
Foot and Mouth Disease virus (FMDV)
(Singh et al., 2016 )
Coriandrum sativum Leaves are used in preparation of curries and seeds are used in
preparation of masala.
Antioxidant Activity ( Hwang et al., 2014 )
Murraya koenigii Leaves are used in preparation of curries.
Anti- Inflammatory activity (Jain et al., 2017 )
Anethum graveolens Squeezed liquid from leaves is used to treat
earache in children. Antimicrobial and
anti - inflamatrory activity ( Dhiman et al., 2017 )
Moringa oleifera Cooked leaves and fruits used to
prepare curry. Anti -oxidant activity (Paikra et al., 2017 )
Nayaka (2019)
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23. Vegetables Medicinal applications and reported therapeutic uses
Trigonellafoenum
graecum
Cooked leaves used as curry. Antibacterial and
antioxidant activities ( Premanath et al., 2011 )
Rumex acetosa Cooked leaves used as curry. Anticancer and
hepatoprotective activity (Mishra et al., 2018)
Mentha Decoction of leaves is taken orally. Anti –microbial
and antioxidant activity ( Mikaili , et al., 2013 )
Spinacia oleracea Cooked leaves used as curry. Antibacterial activity
(Olasupo et al., 2018)
Eruca vesicaria ssp.
sativa
Cooked leaves used as curry. Anti-diabetic
activity ( Khan et al., 2016 )
Nayaka (2019)
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24. Vegetables Medicinal applications and reported therapeutic uses
Portulaca oleracea Cooked leaves used as curry and antibacterial
activity ( Nayaka et al ., 2014 )
Nasturtium officinale Cooked leaves used as curry. Antioxidant activity
(Haro et al., 2018)
Brassica oleracea L. Cooked leaves used as curry. Antibacterial activity
(Satish et al., 2018)
Carthamus tinctorius Crushed leaves are used to dress wounds (paste)
and seeds are used to oil extract. Antioxidant
activity (Dehariya et al., 2015)
Raphanus sativus Cooked leaves used as curry. Anti -tumor,
anti - viral activity (Gutiérrez et al., 2004)
Nayaka (2019)
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25. Herb
87%
Trees
13%
15
0
1
2
0 0
0
2
4
6
8
10
12
14
16
0
1
2
3
4
5
6
7
Bitter Good Moderate
7
5
3
Nayaka (2019)
Figure-1: (a) Utilized plant part (b) Life form and (c) Taste attribute of the 15
selected wild vegetables.
a
c
b
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26. Role of vegetables in prevention of
diabetics
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(WHO, Fact sheet, 8 June 2020)

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As per the World Health Organization, 2% of all deaths in
India are due to diabetes
"
Ramya Kannan (2019-11-14). The Hindu.

29. Case study-2
Objective: To evaluate whether eating vegetables before carbohydrates could reduce
the postprandial glucose, insulin and improve long term glycemic control in
Japanese patients with Type-2 diabetics.
Imai et al.,28-Jul-20 29Dept. of VSC

30. Material and method
Randomized crossover study was conducted in 15 outpatients with
Type- 2 diabetics controlled by diet
Exp:1: Treatment:
Eating rice before vegetables (open circle)
Eating vegetables before rice (closed circle)
Diet: The patients were recommended to ate test meals consisting of rice/bread,
meat/fish, and 500g vegetable salad (tomato, spinach, broccoli, and radish, etc.) The
energy ratio of protein, fat, and carbohydrates was 17%, 25%, and 58%, respectively.
Imai et al.,
2013
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31. The effect of vegetables before carbohydrates on post
prandial glucose and insulin
Fig. 2. Time course of (A) plasma glucose or (B) serum insulin at 0, 30, 60 and 120
min after eating rice before vegetables (open circle) or the reverse regimen (closed
circle). Data are expressed as mean ± SD. Carbohydrates first vs. vegetables first,
*p<0.05, **p<0.01.
A. Plasma glucose (mM/L) B. Serum insulin (µU/ml)
Imai et al.,
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Exp:2: Recommended diet pattern Subjects
Vegetables before carbohydrates T2D (Type-2 diabetics)
Carbohydrates before vegetables T2D
Vegetables before carbohydrates NGT(Normal glucose tolerant)
Carbohydrates before vegetables NGT
Eating vegetables before carbohydrates improves post
prandial glucose excursions
Imai et al.,

33. Eating vegetables before carbohydrates improves post
prandial glucose excursions
Fig. 3. The mean of the daily glucose values were plotted to show the reduction in
glucose excursions by eating vegetables before carbohydrates compared to the reverse
regimen in both subjects with type 2 diabetes and NGT (Normal glucose tolerance)
Imai et al.,
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Role of vegetables in prevention of
malnutrition

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37.9 per cent of children under 5 years are stunted
and 20.8 per cent are wasted in India. (Global
Nutrition Report 2020, epaper. newindianexpress.
com, 29th June 2020)
45% Death among the children under 5 year
age are linked with malnutrition (WHO,
Fact sheet, 1 April 2020)

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The primary target is to reduce stunting in
children aged between 0 and 6 years from 38.4
per cent to 25 per cent by 2022

37. 28-Jul-20 Dept. of VSC 37Gomathi et al.
Vegetables with vitamin and mineral source

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39. Case study-3
Objective:
a) Identifying children with protein energy malnutrition
b)To give nutritional intervention in the form of Moringa oleifera powder to the
children for 2 months
c) To reassess the nutritional status after the nutritional intervention at the end of 2
months.
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(Srikanth et al., 2014)

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Nutritional Intervention was given in the form of
Moringa oleifera leaf powder 15 g twice daily for two
months.
 Reassessment of the nutritional status was done after
2 months.
Material and method
Group Number of children's
Intervention
group
30
Control group 30
A before and after study was conducted in the rural field practice area of
Vydehi Institute of Medical Sciences and Research Centre, Bangalore, India
(Srikanth et al., 2014)

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Fig 4: Percentage improvement of weight among intervention and control groups
(Srikanth et al., 2014)

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(Srikanth et al., 2014)
Fig 5: Age wise weight improvement among intervention and control group

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Nutraceutical value of salad vegetables to combat
COVID 19
Dr. AD Ashok, J Ravivarman and Dr. K Kayalvizhi
Institute of Agriculture, Tamil Nadu Agricultural University, Kumulur, Trichy, Tamil Nadu, India
Journal of Pharmacognosy and Phytochemistry 2020; 9(3): 2144-2148
Case study- 4
Objective: To study the importance of salad vegetables in our diet to
overcome viral infections.
(Ashok et al., 2020)

44. Role of salads in human health
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Research outcomes on health benefits Reference
Contain a variety of micronutrients critical to physical and
mental function
Kaplan et al., 2007
Vit-C and carotenoids: Protecting the body against
oxidative stress, which is responsible for the causation and
progression of neurodegenerative diseases, chronic
inflammatory disease, atherosclerosis, cancers, and some
forms of depression
Byers and Perry, 1992;
Irshad and Chaudhuri,
2002; Raison and
Miller, 2011
Vitamins and minerals: Important for optimal cognitive and
emotional function.
Huskisson et al.,
2007; Kaplan et al.,
2007
Prescence of fibre in vegetables reduces the risk of
accumulation of more cholesterol and improves the
digestion.
(Ashok et al., 2020)

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Vegetables suitable for salad
1. Tomato
2. Bell pepper
3. Cucumber
4. Onion
5. Carrot
6. Beetroot
7. Radish
8. Lettuce
9. Celery
10.Crucifers
Material and method
(Ashok et al., 2020)

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Lycopene(60% to 64% )
Phytotene(10% to 12% )
Neurosporene(7% to 9%)
Top contributors of potassium
Excellent source of ascorbic acid(200 mg/kg)
Major source of Vitamin-C next to citrus
Contains small but significant amounts of lutein (1 - 2 mg/kg)
Less likely to develop stomach and rectal
cancers (Ashok et al., 2020)

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Vit C (1-2g/Kg): Prevents cell
damage supports immune functions.
Vit K: Promotes blood clotting
Lycopene: Prevent, bladder,
pancreas and cervix cancer
Beta cryptoxanthin: Prevents lung
cancer
Red bell pepper have more nutrients
than green.
(Ashok et al., 2020)
Contains small amount of
potassium, Vitamin-C , Vitamin A
as β-carotene and fiber in skin
and seeds.
Source of silicon they are
important for connective tissues,
skin, hair and nails.

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Chen et al. (2011) have reported that onion exhibit strong
antiviral activity
Contains good amount flavanoides (flavonols,, kaempferol, and
and anthocyanins) and organosulfur compounds (Quercetin and
allicin) associated with viral infection.
Polio virus
Rhino virus
SARS-CoV
Hepatitis C virus
Ebola virus
Enterovirus
PV
EnV
EV HV
SV
RV
Bioactive
compound
HOST CELL
(Ashok et al., 2020)

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β-carotene: Decrease the hepato
steatosis induced by the hepatitis C
virus (HCV) by inhibiting RNA
replication
Boost immune function by
increasing leucocytes in the body.
(Ashok et al., 2020)
The peppery taste of radishes is
evidence of the presence of
glucosinolates/isothiocyanates.
Sulforaphane is helpful in treating
Helicobacter pylori infection and
blocking gastric tumour formation
(Fahey et al., 2002)

50.  Rich in bioactive compounds including betalains (betacyanins and
betaxanthins), flavonoids, polyphenols and saponins.
 Important source of diverse minerals such as potassium,sodium,
phosphorous, calcium, magnesium, copper, iron, zinc and manganese
(Singh and Hathan, 2014)
 Effective against chronic inflammation such as liver disease, arthritis and
cancer.
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Good source of Vitamin-C, folate, fiber and pro vitamin A (in
the form of β-carotene).
Carotenoid like β-carotene and lutein/zeaxanthin helpful in
protecting both the macula lutea of the eye and the skin against
the phytoxidative damage (Sies and Stahl, 2003)
(Ashok et al., 2020)

52.  It contains bioactive compounds
such as phthalides that is
responsible for the distinctive
smell and taste of celery
 Celery is used in treating
inflammatory condition like gout
and arthritis
 Contains flavanoid apigenin.
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 Glucosinolates protect against
lung cancers (Traka, 2010)
 Crucifers helps in boosting the
immunity system.

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Objective: To study the possibility of using fruit and vegetable waste
materials as a source of bioactive compounds.
Case study- 5

54. Sample collection
 Samples of tomato wastes obtained during harvesting are collected accurately
by separating peel and pulp from Alessandria, North Italy
 Another samples of mixed manufacturing waste of ripe tomato (pulp and peel)
collected in Collecchio, Parma, Italy
 Other wastes of packaged products, the materials were obtained from the
company “La lineaverde”, Manerbio (Brescia, Italy).
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Material and method
1. Tomato mix 7. Leek leaves
2. Tomato peel 8. Catalogna cicory
3. Tomato pulp 9. Baby lettuce leaves
4. Cabbage leaves 10. Mix A (Baby lettuce 45%, red lettuce 25%, mizuna 10%, tatsoi
10%, red chard 10%)
5. Broccoli florets 11. Mix B (Curled leaves endive 34%, scarole 33%, red radish 33%)
6. Broccoli stem 12. Red radish leaves
(Zang et al.,

55. Table:2 Lycopene content in tomato wastes
Crop waste Lycopene mg/100 g FW
Tomato mix 0.20 ± 0.002
Tomato peel 4.5 ± 0.005
Tomato pulp 1.6 ± 0.002
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Crop waste Sulforaphane (mg/g DW)
Cabbage
leaves
0.100 ± 0.002
Broccoli
florets
0.168 ± 0.030
Broccoli stem 0.375 ± 0.055
Table: 3 Sulforaphane content in cabbage and broccoli wastes
(Zang et al.,

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Crop waste Lactucin(mg/g
FM)
Lactucopicrin (mg/g FW)
Catalogna cicory 0.013± 0.001 0.010± 0.001
Baby lettuce
leaves
0.021± 0.001 0
Mix A 0.049± 0.001 0
Mix B 0.501± 0.038 0.160± 0.027
Red radish leaves 0.078± 0.002 0.013± 0.001
Red radish stems 0.050± 0.002 0.004± 0.004
Sugarloaf leaves 0.046± 0.003 0.200± 0.002
Table4 : Lactucin and Lactucopicrin contents in Catalognacicory, baby
lettuce, mix A, mix B, radish and sugarloaf wastes.
(Zang et al.,

57. Methods have been adopted in developing nutraceuticals -
rich vegetables.
1. Biofortification through agronomical methods
 Biofortification of Amaranthus gangeticus using Spirulina platensis as
microbial inoculant to enhance the iron levels was investigated by Kalpana
et al. (2014)
 Biofortification of Potato: Increase in Zn content in potato was reported by
White et al. (2012) through foliar application of Zn at various
concentrations. Maximum increase in Zn content was recorded by three
foliar applications of double dose of Zn (3.6 g Zn plant-1)
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Parulekar et al. (2019)

58. Pusa beta kesari
(Beta carotene- 8.0 to 10.0 ppm)
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Pusa Safed Baigan 1
(High total phenol content and high
antioxidant activity)
Parulekar et al. (2019)
2. Developing biofortified varieties through conventional
breeding methods

59. 28-Jul-20 Dept. of VSC 59Parulekar et al. (2019)
Bhu sona (High β-carotene (14.0 mg 100g-1) as
compared to 2.0-3.0 mg 100g-1 )
Bhu krishna (High anthocyanin-90.0 mg 100g-
1)
Sree kanaka (Beta carotene)
Sree Vikasam (Carotene content in tubers is 466
IU 100gm-1 )
Kufri Neelkanth
(Purple coloured ovoid uniform
tubers with shallow eyes and
yellow flesh. It possesses higher
anti-oxidants )

60. 28-Jul-20 Dept. of VSC 60Parulekar et al. (2019)
Pusa Asita
(Rich in anthocyanin)
Pusa Rudhira
(Higher levels of carotenoid (7.41 mg)
and phenols (45.15 mg 100g-1)
Pusa Gulabi
(Carotenoids)
Pusa Jamuni
(Anthocyanin)

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Crosses made between “Xishuangbanna gourd”
gourd and Cucumis sativus rich in β-carotene
(Provitamin A with orange flesh)
Parulekar et al. (2019)

62. 3. Transgenic techniques for vegetable bio fortification
 Tomato: β-carotene enhancement through the introgression of
a lycopene β-cyclase (β-Cyc) allele from a Solanum
galapagense
 Potato: Transgenic potato plants containing a gene for non-
allergenic protein AmA1 from A. hypochondriacus were
produced.
 Sweet potato: Over-expression of IbOr-Inscan increase the
carotenoid contents of sweet potato roots.
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Parulekar et al. (2019)

63. Table: 5 Genes responsible for nutrient content in vegetables
Vegetable crop Gene Nutraceutical compound
Potato Or, AmA1, Crt B, Dxs Β-carotene, Protein, B-
carotene, Pyhtotene
Tomato B, chi-a, LC and C1, Aft,
Abg, Psy-1, cry-2, spe-2,
hmgr-1, GCH1
B-carotene, Flavonoides,
Kaempferol, Anthocyanin,
carotene, lycopene,
tocopherol, Folate
Cauliflower Or B-carotene
Sweet potato asp-1, IbMYB1 High protein, Anthocyanin
Cucumber Ore B-carotene
Red cabbage and purple
cabbage
MYB and Pr Anthocyanin
Lettuce Gch1 and Pfe Folate
( Arya et al.,28-Jul-20 63Dept. of VSC

64. Conclusion
 Heath conscious people prefer phytonutraceuticals over pharmaceutical.
 Phytochemicals present in the vegetables provides enough nutraceuticals.
 Nutraceutical is growing health care industry in India, is playing important
role in developments of future therapeutics but it depends on control of
purity, efficacy and safety.
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