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Watercress

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Resumo:Watercress (Nasturtium officinale R. Br.) is a semiaquatic plant of the Brassicaceae family highly appreciated in the Mediterranean cuisine. It features a sharp, peppery, and slightly tangy taste and is consumed raw in salads and cooked, especially in soups. Low in fat and sodium, this low-calorie food is rich in vitamin B9 (folates), vitamin C (ascorbic acid), and vitamin K (phylloquinone). It also contains bioactive compounds such as flavonols, hydroxycinnamic acids, and glucosinolates (mainly phenethyl isothiocyanate, PEITC). The health-promoting effects of this cruciferous vegetable have been demonstrated by clinical trials and in vitro and in vivo studies, which have attributed antioxidant, antiinflammatory, chemopreventive, chemotherapeutic, cardioprotective, and anticholesterolemic properties to this functional food. Therefore a regular consumption of watercress may help reach the recommended dietary allowances of certain micronutrients and promote the consumer’s health and well-being.
Autores principais:Pinela, José
Outros Autores:Carvalho, Ana Maria; Ferreira, Isabel C.F.R.
Assunto:Watercress Nutritional composition Glucosinolates Phenolic compounds Antioxidant activity Functional foods
Ano:2020
País:Portugal
Tipo de documento:capítulo de livro
Tipo de acesso:acesso restrito
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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