@misc{OdongoSchlotzBaldermannetal.2018,
  author    = {Odongo, Grace Akinyi and Schlotz, Nina and Baldermann, Susanne and Neugart, Susanne and Huyskens-Keil, Susanne and Ngwene, Benard and Trierweiler, Bernhard and Schreiner, Monika and Lamy, Evelyn},
  title     = {African nightshade (Solanum scabrum Mill.)},
  series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  journal   = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  number    = {1133},
  issn      = {1866-8372},
  doi       = {10.25932/publishup-45911},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-459114},
  pages     = {22},
  year      = {2018},
  abstract  = {Plant cultivation and processing may impact nutrient and phytochemical content of vegetables. The present study aimed at determining the influence of cultivation and processing on the health promoting capacity of African nightshade (Solanum scabrum Mill.) leaves, an indigenous vegetable, rich in nutrients and phytochemicals. Anti-genotoxicity against the human liver carcinogen aflatoxin B1 (AFB1) as determined by the comet assay and radical oxygen species (ROS) scavenging capacity of ethanolic and aqueous extracts were investigated in human derived liver (HepG2) cells. ROS scavenging activity was assessed using electron paramagnetic spin resonance and quantification of ARE/Nrf2 mediated gene expression. The cultivation was done under different environmental conditions. The processing included fermentation and cooking; postharvest ultraviolet irradiation (UV-C) treatment was also investigated. Overall, S. scabrum extracts showed strong health promoting potential, the highest potential was observed with the fermented extract, which showed a 60\% reduction of AFB1 induced DNA damage and a 38\% reduction in FeSO4 induced oxidative stress. The content of total polyphenols, carotenoids and chlorophylls was indeed affected by cultivation and processing. Based on the present in vitro findings consumption of S. scabrum leaves could be further encouraged, preferentially after cooking or fermentation of the plant.},
  language  = {en}
}
@misc{KlopschBaldermannVossetal.2018,
  author    = {Klopsch, Rebecca and Baldermann, Susanne and Voss, Alexander and Rohn, Sascha and Schreiner, Monika and Neugart, Susanne},
  title     = {Bread enriched with legume microgreens and leaves},
  series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  journal   = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe},
  number    = {1064},
  issn      = {1866-8372},
  doi       = {10.25932/publishup-46870},
  url       = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-468707},
  pages     = {21},
  year      = {2018},
  abstract  = {Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In "pea microgreen bread" no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in "pea microgreen bread" and "pea leaf bread." In "lupin microgreen bread" no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in "lupin microgreen bread" and "lupin leaf bread." In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs.},
  language  = {en}
}