3 תוצאות
Lettuce (Lactuca sativa), a leafy vegetal widely consumed worldwide, fresh cut or minimally processed, constitutes a major dietary source of natural antioxidants and bioactive compounds. In this study, reversed-phase ultra-high-performance liquid chromatography (RP-UHPLC) coupled to electrospray
BACKGROUND
This paper presents a study on changes in the main phytochemical levels and antioxidant and anti-inflammatory activity of lettuce caused by different doses and times of application of yeast extracts.
RESULTS
Elicitation with yeast extract caused an increase in the total phenolic compounds
The objective of this study was to investigate the sleep-inducing effect of lettuce varieties and the extracts derived from romaine lettuce on pentobarbital-induced sleep. Romaine lettuce had a higher lactucin content (red romaine: 361.50 µg/g of extract, green romaine: 1071.67 µg/g of extract)