Abstract Title:

COenrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.).

Abstract Source:

Food Chem. 2018 Dec 15 ;269:519-526. Epub 2018 Jul 9. PMID: 30100468

Abstract Author(s):

Ahmed M Saleh, Samy Selim, Soad Al Jaouni, Hamada AbdElgawad

Article Affiliation:

Ahmed M Saleh


The functional food value of herbal plants is greatly related to their contents of valuable phytochemicals. Regarding its impact on primary and secondary plant metabolism, COenrichment could be a candidate strategy to modulate the levels of nutritionally and medicinally interesting phytochemicals in herbal plants. Herein, the concentrations of 81 metabolites and minerals were evaluated in shoot tissues of parsley and dill grown under two levels of CO, ambient (378 ± 25 µmole COmoleair, aCO) and elevated (627 ± 24 µmole COmoleair, eCO). Regardless of the plant species, eCOimproved the levels of soluble sugars, starch, organic acids, some EAAs, most of USFA, total phenolics, total flavonoids and vitamins A and E. However, notable variations in the metabolites responsiveness to eCOwere recorded among the tested plant species. Moreover, considerable improvements in the total antioxidant capacity, antiprotozoal, antibacterial and anticancer activities were recorded for parsley and dill in response to eCO.

Study Type : In Vitro Study, Plant Study

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