Journal ArticleDOI
Fatty acids and β-carotene in Australian purslane (Portulaca oleracea) varieties
TLDR
The fatty acid profile and beta-carotene content of a number of Australian varieties of purslane (Portulaca oleracea) were determined by GC and HPLC.About:
This article is published in Journal of Chromatography A.The article was published on 2000-09-29. It has received 237 citations till now. The article focuses on the topics: Fatty acid & Linolenic acid.read more
Citations
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Journal ArticleDOI
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
TL;DR: In this article, a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential, is provided. But the focus of the review is on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL cholesterol, and circulating triacylglycerols).
Journal ArticleDOI
Salinity tolerance of purslane (Portulaca oleracea L.) is achieved by enhanced antioxidative system, lower level of lipid peroxidation and proline accumulation
TL;DR: In this paper, 2-month-old purslane seedlings were subjected to 0, 70, 140 mM NaCl concentrations, and their growth, leaf relative water content (RWC), proline content, lipid peroxidation level and the activities of some antioxidant enzymes were determined after 18 and 30 days of salt stress exposure.
Journal ArticleDOI
Alkaloids from Portulaca oleracea L.
Lan Xiang,Dongming Xing,Dongming Xing,Wei Wang,Wei Wang,Rufeng Wang,Rufeng Wang,Yi Ding,Yi Ding,Li-Jun Du,Li-Jun Du +10 more
TL;DR: Five alkaloids (oleraceins A, B, C, D and E) were isolated from Portulaca oleracea L., and their structures determined by spectroscopic methods as 5-hydroxy-1-p-coumaric acyl-2,3-dihydro-1H-indole-2-carboxylic acid-6-O-beta-D-glucopyranoside, 5- hydroxy-1
Journal ArticleDOI
Purslane Weed (Portulaca oleracea): A Prospective Plant Source of Nutrition, Omega-3 Fatty Acid, and Antioxidant Attributes
Md. Kamal Uddin,Abdul Shukor Juraimi,Sabir Hossain,Most. Altaf Un Nahar,Md. Eaqub Ali,Md. Moshiur Rahman +5 more
TL;DR: The antioxidant content and nutritional value of purslane are important for human consumption and it revealed tremendous nutritional potential and has indicated the potential use of this herb for the future.
Journal ArticleDOI
A review of traditional uses, phytochemistry and pharmacology of Portulaca oleracea L
Milad Iranshahy,Behjat Javadi,Mehrdad Iranshahi,Seyedeh Pardis Jahanbakhsh,Saman Mahyari,Faezeh Vahdati Hassani,Gholamreza Karimi +6 more
TL;DR: Modern pharmacological studies have now proven many traditional uses of P. oleracea, including anti- hyperglycemic and anti-hyperlipidemic, renoprotective and hepatoprot protective effects.
References
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Journal ArticleDOI
Direct transesterification of all classes of lipids in a one-step reaction.
Guy Lepage,Claude C. Roy +1 more
TL;DR: This one-step direct transesterification procedure carried out in methanol-benzene 4:1 with acetyl chloride is superior to currently used methods not onlyBecause of its simplicity and speed, but also because of its added precision.
Journal ArticleDOI
Leaf Xanthophyll content and composition in sun and shade determined by HPLC.
Susan S. Thayer,Olle Björkman +1 more
TL;DR: The results are consistent with the hypothesis that the xanthophyll cycle is involved in the regulation of energy dissipation in the pigment bed, thereby preventing a buildup of excessive excitation energy at the reaction centers.
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Common purslane: a source of omega-3 fatty acids and antioxidants.
TL;DR: In this article, the omega-3 fatty acids, alpha-tocopherol, ascorbic acid, beta-carotene and glutathione determined in leaves of purslane (Portulaca oleracea), grown in both a controlled growth chamber and in the wild, were compared in composition to spinach.
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Purslane: a terrestrial source of omega-3 fatty acids.
Simopoulos Ap,Salem N +1 more
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Identification of fatty acids in edible wild plants by gas chromatography
TL;DR: The high ratio of the omega 3 series of unsaturated fatty acids relative to the omega 6 series demonstrates the good nutritional qualities of these plants.