ライフサイエンスコーパス: kale

1 kohlrabi, cauliflower, broccoli, and Chinese kale.

2 (10) higher when attached to mustard than to kale.

3 were observed for TV attached to mustard or kale.

4 (-1) d.w. extract, respectively) than Galega kale.

5 the UV-A-supplemented or the nonsupplemented kale.

6 ly 60% of the levels found in the unblanched kale.

7 oth quercetin and kaempferol levels in Vates kale.

8 ficantly increased vitamin C in broccoli and kale.

9 (including rapeseed, rutabaga, and Siberian kale), 112 B. rapa, and 62 B. oleracea and its wild rela

10 , with highest concentrations in the variety Kale (13.3 +/- 0.58 mg/100g wet weight) and Cherry plum

11 : 4.8 mg/100 g) and PAL levels (broccoli and kale: 17, radish: 15 mg/h/100 g).

12 nt activity (broccoli: 10.95, radish: 20.68, kale: 25.09 mumol TE/g).

13 (1.96 +/- 0.28 mg/100g) for carotenoids; and Kale (27.0 +/- 0.91 mg/100g) and Kirks plum (185 +/- 14

14 increased TPC (broccoli: 22.6, radish: 25.2, kale: 27.8 mg GAE/g), TFC (broccoli: 42.7, radish: 53.4,

15 ent with frozen (13%) and freeze-dried curly kale (3%), the naturally cloudy apple juice was characte

16 o elevated GABA (broccoli: 4.5, radish: 4.2, kale: 4.8 mg/100 g) and PAL levels (broccoli and kale: 1

17 g GAE/g), TFC (broccoli: 42.7, radish: 53.4, kale: 54.4 mg QE/g), and antioxidant activity (broccoli:

18 ns of vitamin K1/phylloquinone were found in kale (565 mug/100 g), baby spinach (255 mug/100 g) and B

19 significant increase in phenolic content in kale (86.1%; p<0.001) whereas in red cabbage it was sign

20 n, were present in all vegetables, except in kale, after alkaline digestion.

21 sinolates, fatty acids and soluble sugars in kale, an experiment was set up under controlled conditio

22 y, molybdenum was absorbed equally well from kale and an extrinsic source.

23 f the method were demonstrated using several kale and biological samples.

24 similar to other Brassicaceae plants such as kale and broccoli.

25 ation of celery root in the juices of onion, kale and celery stalks significantly affected the profil

26 ble, spinach, broccoli, savoy cabbage, curly kale and green pepper, by measuring the ferritin respons

27 the surfaces of outdoor- or greenhouse-grown kale and mustard with Rotavirus (RV) or a human noroviru

28 ed in celery samples after impregnation with kale and onion juice.

29 sica oleracea (red cabbage, broccoli, Galega kale and Penca cabbage).

30 ques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compoun

31 horus in cabbage, broccoli, pepper, spinach, kale and rocket after a simulated gastrointestinal diges

32 Further, kale and spinach behaved differently in terms of antioxi

33 ason for the significant differences between kale and spinach characteristics in response to PAW trea

34 The differences between kale and spinach samples in terms of the product quality

35 richia coli inactivation by PAW treatment on kale and spinach samples was assessed.

36 s from freeze-dried savoy cabbage, broccoli, kale and spinach were subjected to digestion in vitro at

37 educed the total chlorophyll content in both kale and spinach.

38 o present in both B. oleracea ssp. acephala (kale) and B. oleracea ssp. oleracea (wild cabbage).

39 organs showed that the leaves (beet leaf and kale) and roots (carrot and beetroot) did not give rise

40 While chlorate concentrations in lettuce, kale, and broccoli exceeded regulatory guidelines during

41 cauliflower, green cabbage, Chinese cabbage, kale, and Brussels sprouts) were used.

42 apples, beet leaves, beetroots, carrots and kale, and compositional analysis revealed differences in

43 tained approximately 100 microg Mo from soy, kale, and extrinsic molybdenum.

44 tion is not significantly different for soy, kale, and extrinsic molybdenum.

45 rhead lettuce, but 0.5-1 nmol/g for cabbage, kale, and red leaf lettuce.

46 rhead lettuce, but 0.5-1 nmol/g for cabbage, kale, and red leaf lettuce.

47 IS was used to measure ion uptake in tomato, kale, and rice and detected differences between nutrient

48 es of green chlorophylls, such as olive oil, kale, and spinach.

49 leracea varieties, broccoli and Tuscan black kale, and two Raphanus sativus varieties, Daikon and San

50 ydrate concentrations) and to assess organic kale as a potential whole food source of daily essential

51 7 days) and leaves (14 days) in pak choi and kale as a supplement in mixed wheat bread was assessed.

52 organic cover cropping systems on subsequent kale biomass production and nutrient composition (protei

53 subsequent kale crops but ryegrass increases kale biomass production.

54 nd gas exchange in the cotyledons of Chinese kale (Brassica oleracea var alboglabra).

55 ak choi (Brassica rapa subsp. chinensis) and kale (Brassica oleracea var. sabellica) differ in their

56 Kale (Brassica oleracea var. sabellica) reveals a great

57 With isolated protoplasts from warm-grown kale (Brassica oleracea) as a model system, we tested pr

58 cetin/g of kale or microg of kaempferol/g of kale by fresh weight, 5-15% relative standard deviation)

59 ) attenuated the symptoms of K deficiency in kale by minimizing leaf water loss and increasing pigmen

60 ne (NMOR) were detected in arugula, spinach, kale, cabbage, and lettuce under various conditions foll

61 A single 100-g serving of fresh organic kale can provide mineral micronutrients (43-438 mg Ca; 1

62 resent in open leaf structure produce (i.e., kale, chard, lettuce, greens, and spinach) being most li

63 incipal component analysis revealed that the kale chemical composition may have been impacted by agri

64 ys were optimized using leaves from spinach, kale, collards, mustard, and watermelon.

65 using nationally representative estimates of kale consumption across life stages in the US.

66 Kale crop possessed the highest antioxidant activity at

67 us spring, winter, semi-winter, and Siberian kale crop types.

68 ic carbohydrate concentrations in subsequent kale crops but ryegrass increases kale biomass productio

69 Isotopically labeled kale (cultivar Vates) grown in a greenhouse under an atm

70 tarbor and Red Russian are the most suitable kale cultivars for organic production without considerab

71 Therefore, three kale cultivars were cooked at 100 degrees C for 2 and 4h

72 ared to </=1 serving/month of collard greens/kale decreased the odds of glaucoma by 57% (OR = 0.43; 9

73 In recent years, organic kale demand has increased at near-doubling rates in the

74 ple juice and beverages with the addition of kale did not differ significantly prior to pasteurizatio

75 hile intake of beans (females), peas (male), kale (females), and tortilla (both) was inversely associ

76 dition to structural characterization of the kale flavonols by CAD.

77 creasing frequency of intakes of spinach and kale, foods rich in lutein, was associated with a modera

78 these select compounds were they to consume kale from this study.

79 Tuscan black kale gave a value of 68.5%, whereas broccoli displayed t

80 , suggesting moderate adaptability; whereas 'Kale-Ghochi' displayed the least drought resistance, cha

81 ties-'Badami', 'Akbari', 'Ahmad-Aghaei' and 'Kale-Ghochi'-under DI in controlled conditions.

82 other anthropogenic chemicals identified in kale grown in urban and rural environments.

83 We investigated the role of Na in kale grown with and without K in nutrient feed solution.

84 UV-A and UV-B supplementation during kale growth in the greenhouse was found to enhance both

85 Fresh organic kale has low to moderate concentrations of protein (1.3-

86 ere >1 with Brassica oleracea var. acephala (kale) having the highest translocation factor of 167.

87 Kale is a leafy green vegetable regularly grown using no

88 Curly kale is a robust, cold tolerant plant with a high conten

89 num added to the diet, but the molybdenum in kale is as available as molybdenum added to the diet.

90 Future organic nutritional breeding of kale is possible by selecting cultivars that perform wel

91 acidification in laboratory media and during kale juice fermentation.

92 Four varieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620,

93 arieties of Brassicaceae (Duchy, Scots Kale, Kale, Kalorama) and Prunus (Cherry Plum, Plum 620, Ersin

94 caused less significant color change of the kale leaves than thermal treatment.

95 nversion rate, color, and bacterial count of kale leaves were investigated.

96 th addition of frozen and freeze-dried curly kale leaves.

97 catechin-enriched broccoli, cauliflower and kale microgreens were produced.

98 assica crops-broccoli, cabbage, cauliflower, kale, nabicol and tronchuda cabbage-was measured at four

99 The UV-B-supplemented kale not only produced more flavonols but the quercetin-

100 m kaempferol (ppm = microg of quercetin/g of kale or microg of kaempferol/g of kale by fresh weight,

101 as less well absorbed than the molybdenum in kale or that added to the diet.

102 fresh peaches (P = .002), and collard greens/kale (P = .014).

103 at can mitigate K deficiency, but studies on kale plants are lacking.

104 Seventeen week old kale plants showed decreased aliphatic GLSs at split dos

105 n K and Na negatively affected the growth of kale plants.

106 -) was found in spinach powders, 1.3-1.6% in kale powders, and 1.4% in a beetroot powder.

107 vity of beverages with the addition of curly kale ranged from 6.6 to 9.4mumol Trolox/mL.

108 droxycinnamic acid derivatives and sugars in kale responded to split dose and reduced nitrogen (N) fe

109 consumed cooked, the influence of boiling on kale's flavonoids and their antioxidant activity was inv

110 hange, independent of cooking time, although kale samples visually altered.

111 ounds (i.e., surfactants and metabolites) in kale samples were evaluated using a nontargeted data acq

112 Two commercial kale samples were found to have 77 or 244 ppm quercetin

113 spinach showed similar degradation patterns, kale showed a different degradation behaviour.

114 In contrast, kale showed the greatest response to microgravity alone,

115 In kale, sinapoylgentiobiose, a hydroxycinnamic acid deriva

116 s a donor plant on broccoli, cauliflower and kale sprouts was investigated.

117 Kale sprouts were most permeable for catechins from Cs,

118 icochemical quality of broccoli, radish, and kale sprouts.

119 , white warm) lighting on characteristics of kale sprouts.

120 In the kale, steaming resulted in significant increases in anti

121 olybdenum could be incorporated into soy and kale to study molybdenum absorption and excretion.

122 monstrated a significant interaction between kale variety and organic cover crop with respect to biom

123 Recovery of flavonols from kale was approximately 60% based on spike and recovery t

124 Incurred broccoli, cabbage, and kale were screened with the same EPI library using three

125 tenoids in orange, cherry, peach, apple, and kale were stable (except alpha-carotene and zeaxanthin i

126 cidic digestion in all vegetables, except in kale, were considerably reduced after digestion at pH 7.