Iron-chelating / Mediterranean diet

Int J Food Sci Nutr. 2004 Jan;55(1):67-74.  Related Articles, Links  


Radical scavenging and iron-chelating activities of some greens used as
traditional dishes in Mediterranean diet.

Nehir El S, Karakaya S.

This study aimed at evaluating the antioxidative activity of nine different
families of greens. Raphanus raphanistrum (wild radish), Anchusa azurea
(bugloss), Daucus carota (wild carrot), Sonchus oleraceus (sowthistle), Papaver
rhoeas (corn poppy), Malva sylvestris (blue mallow), Foeniculum vulgare
(fennel), Cichorium intybus (chicory) and Salicornia europaea (jointed
glasswort) are native to the Mediterranean and are commonly consumed as a salad
or an ingredient in some recipes. The antioxidative activities, including the
radical scavenging effects, inhibition of hydrogen peroxide (H(2)O(2)), and
Fe(2+)-chelating activity, were studied. All samples showed antioxidant
activity as a radical scavenger in the experiment using the DPPH* radical. The
ratio between the slopes of the kinetic model was used to compare antioxidant
efficiency of different greens. Greens also possessed antioxidative activity
toward H(2)O(2). Especially, greens exhibited a marked scavenging effect on
H(2)O(2) at 0.2 g/ml concentration. The Fe(2+) ion-chelating activities of the
samples except jointed glasswort were greater than 70%. The antioxidant
activity of samples with different methods based on the inhibition of different
reactions could not be compared. The current dietary guidelines include
recommendations for an increase in the consumption of plant foods. Greens
should provide an optimal supply of antioxidant substances in the diet.

PMID: 14630594 [PubMed - in process] 

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