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Harbans L. Bhardwaj and Anwar A. Hamama

helping to increase the availability of this crop as an oilseed. The objectives of these studies were to determine fresh yield and nutritional quality traits of canola sprouts and to assess the potential of canola sprouts by comparing their composition

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Rolland Agaba, Phinehas Tukamuhabwa, Patrick Rubaihayo, Silver Tumwegamire, Andrew Ssenyonjo, Robert O.M. Mwanga, Jean Ndirigwe and Wolfgang J. Grüneberg

magnitudes of variance components for yield and nutritional quality traits provide information for better understanding of germplasm properties. Similarly, genotypic and phenotypic variation coefficients (GCV and PCV, respectively) give a measure of the

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Desire Djidonou, Amarat H. Simonne, Karen E. Koch, Jeffrey K. Brecht and Xin Zhao

study on sweet bell pepper showed no difference between grafted and nongrafted plants in the nutritional quality parameters evaluated ( Colla et al., 2008 ). Furthermore, findings of improved nutritional quality of tomato fruit by grafting have also been

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Haijie Dou, Genhua Niu, Mengmeng Gu and Joseph G. Masabni

Chl b were calculated according to Porra et al. (1989) and were used to calculate Chl a+b concentration and Chl a/b ratio. Nutritional quality measurement. Six plants per treatment were randomly selected for measurements of soluble sugar percent

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Noriko Ohtake, Masaharu Ishikura, Hiroshi Suzuki, Wataru Yamori and Eiji Goto

lettuce. We posed three questions: 1) Does continuous irradiation with alternating red/blue light enhance plant growth? 2) Does it affect nutritional quality, including concentrations of sugar, ascorbic acid, and anthocyanins? 3) What mechanisms are

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Gene Lester

This article examines the nutritional quality and human health benefits of melons, specifically, muskmelon or cantaloupe (Cucumis melo L. var. reticulatus Naud.) and honeydew melon (Cucumis melo L. var. inodorus Naud.) types. Melons are naturally low in fat and sodium, have no cholesterol, and provide many essential nutrients such as potassium, in addition to being a rich source of beta-carotene and vitamin C. Although melons are an excellent source of some nutrients, they are low in others, like vitamin E, folic acid, iron, and calcium. Since the U.S. diet is already high in fat and protein content, melons should be included in everyone's diet, along with five to eight servings per day of a variety of other fruit and vegetables, to ensure adequate nutrition, promote individual health, and reduce one's risk of cancer and certain other chronic diseases.

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Zhengnan Yan, Dongxian He, Genhua Niu, Qing Zhou and Yinghua Qu

, G. Gu, M.M. Masabni, J.G. 2018 Responses of sweet basil to different daily light integrals in photosynthesis, morphology, yield, and nutritional quality HortScience 53 496 503 Dougher, T.A.O. Bugbee, B. 2001 Differences in the response of wheat

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Jaime Prohens, Adrián Rodríguez-Burruezo, María Dolores Raigón and Fernando Nuez

accessions with an increased concentration of phenolics as a way to develop new varieties with improved nutritional quality was suggested by Stommel and Whitaker (2003) . These authors studied the concentration of hydroxycinnamic acid conjugates in the fruit

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Anusuya Rangarajan and John F. Kelly

Over the past few years, studies have been conducted exploring the variability in iron nutritional quality from a tropical vegetable, Amaranthus. In order to confirm previous iron bioavailability data, A. cruentus, A. hypochondriacus and A. tricolor lines were grown at the MSU Horticulture Research Center and then analyzed for total and in vitro bioavailable iron. Leaves were harvested 39 days after transplanting, washed, lyophilized and ground. Total iron levels were determined using atomic absorption spectroscopy and bioavailable iron estimates derived using an in vitro assay simulating gastrointestinal digestion. Among the lines tested, total iron concentrations ranged from 145 to 506 ppm. Bioavailable iron ranged from 44 to 70 ppm. Both the total and bioavailable iron measured were highest in A. tricolor, similar to results of previous years. Total iron values were lower for all of the lines than detected previously, but the range of bioavailable iron was similar to earlier work. Bioavailable iron estimated using the in vitro procedure does not appear to be greatly influenced by fluctuations in total iron content. Amaranth could provide between 44 and 70 mg Fe/100 gm fresh weight, equal to 20-35% of the daily Fe requirement for women, and 40-70% for men. Future experiments will utilize an animal bioassay to verify differences detected in bioavailable iron.

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Anusuya Rangarajan, Wanda Chenoweth, John F. Kelly and Karen Agee

Studies have been underway to evaluate the genetic variation in iron nutritional quality of the green leafy vegetable Amaranthus. Initial screening of 35 lines of amaranth from 12 species indicated wide variation in total iron, and small, but significant, differences in bioavailable iron, as determined by an in vitro assay. To verify if the differences in bioavailable iron detected by the in vitro assay were biologically significant, two lines of amaranth, A. tricolor Ames 5113 and A. hypochondriacus Ames 2171, were evaluated using a hemoglobin repletion assay in rats. Weanling Sprague-Dawley rats were made anemic by feeding an ironfree casein-based diet for 4 weeks. The anemic animals were fed treatment diets in which all Fe was provided by the amaranth lines. Hemoglobin levels were measured at the start and end of the treatment period to determine bioavailability. Although A. tricolor contained a higher concentration of total iron (670 ppm), the bioavailability of this iron to rats was lower than from the A. hypochondnacus line (total Fe = 210 ppm). Similar amounts of either amaranth line added to the diet produced similar changes in hemoglobin, although total iron concentrations were significantly different, confirming results observed with in vitro assays.