Isothiocyanates (ITCs), major constituents of cruciferous vegetables, can inhibit tumorigenesis in rodents by modulating the metabolism of carcinogens. ITCs that occur as glucosinolates are released by myrosinase-mediated hydrolysis when raw vegetables are chopped or chewed. However, because cruciferous vegetables are commonly consumed by humans after being cooked, it is important to examine wh...

Phenolic profile, antioxidant potential and pigment contents of wild watercress (Nasturtium officinale L.) were studied to assess the potential for future studies and its applications in neutraceuticals and bioactive functional ingredients. Different extracts of watercress (roots, stem and leaves) were analysed for pigment composition, total phenolic contents, and radical scavenging activity. T...

Watercress (Rorippa nasturtium-aquaticum), wild rocket (Diplotaxis tenuifolia), and spinach (Spinacia oleracea) are commercial crops reported to have high concentrations of antioxidants, possibly contributing to disease prevention following human consumption. Following analysis of supermarket-purchased salad leaves, we report the antioxidant content potential of these species using two comparab...

The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...

As a mechanism of defense against pathogens and other types of stress, watercress plants produce a variety of elicited chemical defenses generally known as phytoalexins. Herein the chemical structure, synthesis, biosynthesis and antifungal activity of cyclonasturlexin, the most intriguing indolyl phytoalexin isolated to date, are reported.

watercress is a leafy vegetable of the family brassicaceae that grows in and around water, it has a short shelf life (approximately seven days) and it is consumed raw or steamed. the objective of this work was to study the effect of packaging film and different storage temperature on the postharvest quality of watercress minimally processed. treatments were: packed with plain film (pd961ez, 31m...

Watercress is an herb traditionally co consumers. However, pathogenics re new product. In this study watercr aeruginosa ATCC 27853 and Enterococ after blanching, frozen storage and blanching caused a reduction of abo (TVC) and about 1.7 and 1.3 log cfu respectively. P. aeruginosa seemed t faecalis. After 3 months, TVC was stil of product. At the end of the study, injury of the microorganisms. T...

Most known osteoporosis medicines are effective for bone resorption, and so there is an increasing demand for medicines that stimulate bone formation. Watercress (N. officinale R. Br.) is widely used as a salad green and herbal remedy. This study analyzed a watercress extract using ultra-performance liquid chromatography/mass spectrometry, and identified a rutin as one of its major constituents...

The goal of this research was to evaluate the effect of different doses of peroxyacetic acid on the productivity of watercress (Nasturtium officinale R. Br.) cultivated hydroponically using a constant nutritive solution. Green chemistry in protected horticulture seeks compatibility with the environment through the creation of biodegradable byproducts. In hydroponics, appropriate doses of peroxy...