International Journal of Medicine and

Pharmaceutical Sciences (IJMPS)

ISSN(P): 2250-0049; ISSN(E): 2321-0095
Vol. 5, Issue 2, Apr 2015, 1-14
TJPRC Pvt. Ltd.

VEGETABLES AS A POTENTIAL SOURCE OF NUTRACEUTICALS AND

PHYTOCHEMICALS: A REVIEW

SAURABH SINGH1 & MAYANGLAMBAM BILASHINI DEVI2

1
Ph.D Scholar, Department of Vegetable Science, Punjab Agricultural University, Ludhiana, India
2
ICAR ARS Scientist, New Delhi, India

ABSTRACT

About 3 billion people in the world are malnourished due to imbalanced diet. Vegetables are the essential part of
balanced diet since they are good source of phytonutrients and nutraceutical compounds. Vegetables are rich source of
carbohydrates, proteins, vitamins and minerals, hence known as protective foods. They also give health protection on
account of the presence of secondary metabolites of therapeutic importance. The most important phytonutriceuticals in
vegetables that have biological activity against chronic diseases are: vitamins, minerals, dietary fiber, organosulfur
compounds (glucosinolates and thiosulfides) and flavonoids. Each vegetable contains a unique combination of
phytonutriceuticals. A great diversity of vegetables should be eaten to ensure that individuals diet includes a combination
of phytonutriceuticals and to get all the health benefits. Phytochemicals are broadly described as phytoestrogens,
terpenoids, carotenoids, limonoids, phytosterols, glucosinolates, polyphenols, flavonoids, isoflavonoids and anthocyanidins.
They have tremendous impact on the health care system and may provide medical health benefits including the prevention
and/ or treatment of diseases and physiological disorders. The present review has been devoted to get acquaint with
nutraceutical value of vegetables.

KEYWORDS: Vegetables, Nutraceuticals, Phytochemicals, Edible Pigments, Human Nutrition

INTRODUCTION

Nutraceutical, a portmanteau of the words nutrition and pharmaceutical, was coined in 1979 by Dr. Stephen
[18].
L. DeFelice, founder and chairman of the Foundation of Innovation Medicine (FIM) (Crawford, New Jersey) It is a
food or food product that provides health and medical benefits, including the prevention and treatment of disease. They are
the product isolated or purified from foods, and generally sold in medicinal forms not usually associated with food and
demonstrated to have a physiological benefit or provide protection against chronic disease.

Phytonutriceuticals are all the chemical compounds derived from plants that have health-promoting properties.
Phytochemicals impart health benefits to humans in addition to those provide by vitamins and minerals alone. Most
phytochemicals have antioxidant activity and protect our cells against oxidative damage.

Presently the two major concerns of developing countries are to overcome hunger and malnutrition. About 43.5 %
children in India under the age of five years are chronically malnourished. Consumption of vegetables is generally
considered to be associated with several positive effects on health. It has been shown that low consumption of fruit and
[21, 28, 29, 30].
vegetables is related to more cardiovascular disease and cancer The diversified and highly nutritive vegetables
are of great importance in alleviating malnutrition. The presence of phytochemicals, in addition to vitamins and

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2 Saurabh Singh & Mayanglambam Bilashini Devi

pro-vitamins, in fruits and vegetables has been considered of crucial nutritional importance in the prevention of chronic
diseases, such as cancer, cardiovascular disease and diabetes [10]. Green leafy vegetables have been used as medicine since
ancient times and have been playing a very important role in our diet and nutrition. Green leafy vegetables (GLVs) are
rich source of vitamins such as beta carotene, ascorbic acid, folic acid and riboflavin as well as minerals such as iron,
calcium and phosphorous. Many leafy vegetables especially, amaranth, fenugreek, palak and spinach has attained
commercial status and its cultivation is wide spread in India. Because of their low production cost and high yield, GLVs
are considered to be one of the cheapest vegetables in the market and it could be rightly described as poor mans
[47].
vegetables They are the most readily available sources of carbohydrates, fats, important proteins, vitamins, minerals,
essential amino acids, and fibers [40]. Being a photosynthetic tissue, leafy vegetables have higher levels of vitamin K when
compared with other fruits and vegetables due to direct involvement of vitamin K (phylloquinone) in photosynthesis
process [4]. Leafy vegetables are natural source of antioxidants and rich in phytochemicals [12].

NUTRACEUTICALS/PHYTOCHEMICALS/PIGMENTS IN VEGETABLES
Carotenoids for Colon Cancer
Carotenoids are a major class of secondary metabolites with many biological activities such as free radical
scavenging properties, skin tone improvement and potential for cancer treatment. Generally carotenoids are classified into
two main subclasses such as hydrocarbon carotenoids including -carotene, -carotene, lycopene and oxycarotenoids
which include lutein and zeaxanthin, as well as other compounds. Carotenoids have many applications in the clinical and
commercial fields. -Carotene has been shown to be efficient in controlling cellular damage from free radicals. Secondary
metabolites can influence and effectively react with free radicals in the inner part of the cell membrane. The natural
compounds have been more effective in maintaining membrane integrity and antimutagenic properties [51].The unsaturated
nature of lycopene has potential efficiency to provide free radical scavenging activity and inhibit cancer progression.
Lycopene is present in various dietary sources such as tomatoes, grapes and papaya. Carotenoids are used for the
prevention of colon and gastrointestinal cancer [52]. Other phytochemicals such as xanthophyll, astaxanthin, cryoptoxanthin
and zeaxanthin metabolites have been used for the treatment of colon cancer.

Figure 1

NUTRACEUTICAL COMPOUNDS IN VEGETABLES

Table 1
Nutraceuticals Vegetables
Glucosinolates, Sulforaphane Cole crops
Lycopene Tomato and other Solanaceous
vegetables, Watermelon
Silymarin Artichoke
Vit C Cabbage, Croccoli, Green leafy
vegetables (GLV)
Vit E GLV

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Vegetables as a Potential Source of Nutraceuticals and Phytochemicals: A Review 3

Table 1: Contd.,
Allyl Sulphides Onion and Garlic
Vit A Carrot, Pumpkin, Cantaloupe
Vit C Bitter gourd, Capsicum
Folates GLV
Alliin, Methiin Alliums
Quercetin Onion and Garlic
Kaempferol, Myricetin, Fisetin Onion, Lettuce, Endive, Horse Radish
Luteolin Celery, Broccoli
Apigenin Celery, Cabbage and Lettuce
Isoflavonoids Legume vegetables, Broccoli and Okra
Genistein and Daidzein Soybean
Glucoraphanin Red cabbage and Broccoli
Glucobrassicin, Progoitrin, Broccoli
Gluconasturtiin
Glucoerucin, Glucoraphanin Turnip and Rutabaga
Lysine, Chlorgenic Acid Potato
Caffeic acid, Chlorgenic Acid Eggplant
Nasunin Eggplant
Angelicin, Xanthotoxin Parsnip
Ferulic Acid, Betanin Beet root
Anthocyanin and Chlorgenic Sweet Potato
Acid
Rutin Asparagus, Green Chilli
Patuletin, Spinacetin Spinach
2-xyloside vitexin and Swiss Chard
6-malonyl-2-xyloside vitexin
Betanin Beet, Chard
Capsaicin Red Chilli
Carnitine Shatavari
Curcumin Turmeric
Hesperitin Green Vegetables
Lignan Soybean and Broccoli
Nattokinase Soybean
Resveratol Red Onion

Antioxidant Vitamins

Vitamins like vitamin C, vitamin E and carotenoids are collectively known as antioxidant vitamins. These
vitamins act both singly as well as synergistically for the prevention of oxidative reactions leading to several degenerative
[53].
diseases including cancer, cardiovascular diseases, cataracts etc These vitamins are abundant in many fruits and
vegetables and exert their protective action by free-radical scavenging mechanisms. Vitamin E and selenium has a
synergistic role against lipid peroxidation. Vitamin C, better known as ascorbic acid donates hydrogen atom to lipid
radicals, quenches singlet oxygen radical and removes molecular oxygen.

Carotenoids

Carotenoids are lipid-soluble, yelloworangered pigments found in all higher plants and some animals.
Oxy-carotenoids or xanthophylls such as lutein and zeaxanthin and non-oxy carotenoids (hydrocarbon carotenoids) or
carotene such as beta carotene and lycopene has been identified among more than 600 carotenoids found in natural sources
[22].
Carotenoids can be divided into carotenes containing only carbon and hydrogen, and xanthophylls made up of carbon,
hydrogen, and oxygen. Carotenoids owe their name to carrots (Daucus carota), and xanthophyll is derived from the Greek

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4 Saurabh Singh & Mayanglambam Bilashini Devi

words for yellow and leaf [34]. Among vegetables, carrot is the single major source of -carotene providing 17% of the total
[1].
vitamin A consumption Apart from -carotene, root is good sources of various other lipophilic antioxidants like
[25]
lycopene and lutein. Red coloured carrot is typical to India and predominantly cultivated in northern India for
preparation of traditional sweet desert Halwa. Anthocyanin rich black carrot variety cultivated in northern India, is used
for preparation of traditional probiotic fermented beverage Kanji [20]. Sweet potatoes and Pumpkin are also regarded as one
of the most nutritious vegetable crops. They are known to be an excellent source of vitamin A (orange-flesh types).

Lycopene

Being a precursor in the biosynthesis of -carotene, lycopene can be expected to be found in plants containing
-caroten. The best-known sources of lycopene are tomatoes, watermelon, red cabbage, red peppers, carrot, guava, and
pink grapefruit. This red colored pigment was first discovered in the tomato by Millardet in 1876. It was later named
[43]. [16], [14],
lycopene by Schunck Lycopene is also a potent neuroprotective antiproliferative, anticancer antiflammatory,
cogntion enhancer [2] and hypocholesterolemic agent [39].

Figure 2

Lutein

Lutein is also a very common carotenoid. Commercially, the most interesting source is Aztec marigold (Tagetes
erecta) in which lutein is primarily found esterified with saturated fatty acids viz., lauric, myristic, palmitic, and stearic acid
[6].
Lutein provides nutritional support to our eyes and skin. Its antioxidant activity counteracts radical damage. It is found
in good amount in green leafy vegetables like broccoli, spinach, kale and lettuce etc.

Figure 3

Phenols

Phenols comprise a large group of phytonutrients with profound importance in preventive medicine. Phenols have
protective action against oxidative damage of tissues and inflammation. Flavonoids, anthocyanidines and isoflavones are
major subclasses under phenolic group. One of the vegetables with a highest content in phenolics is eggplant (Solanum
[15, 32, 42].
melongena L.) Because of this, eggplant is considered as a model vegetable crop for the improvement of
[36].
nutraceutical quality The main phenolic compound of eggplant is chlorogenic acid (CGA), which is an
[15].
hydroxicinnamic acid with multiple beneficial properties for human health CGA has displayed anti-oxidant,

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Vegetables as a Potential Source of Nutraceuticals and Phytochemicals: A Review 5

[36].
anti-carcinogenic, anti-inflammatory, anti-obesity, cardiprotective, neuroprotective, and analgesic effects As a result,
CGA plays a major role in the nutraceutical properties of eggplant [3]. The most important of these phenolic compounds in
beans are flavonols quercetin and kaempferol, flavon apigenin and some phenolic acids (e.g. p-coumaric acid or ferulic
acid).

Anthocyanins

Anthocyanins give rise to the bluepurpleredorange color of flowers and fruits, in particular, of many plants.
The name comes from two Greek words meaning flower and dark blue (and not the bluegreen color we usually associate
with cyan). The most important source of anthocyanins is grape pomace from wine production. Other important sources are
red cabbage, elderberry, black currant, purple carrot, sweet potato, and red radish. Anthocyanin rich vegetables such as
purple cauliflower, broccoli and black/purple carrots are gaining popularity due to their enhanced antioxidant activity.
Radish and potato extracts have color characteristics very similar to those of Allura red [41].

Concentration of Anthocyanin in Vegetables

Table 2
Vegetable Anthocyanin (mg/100g) References
Red Cabbage 322 [45]
Red Radish 100-154 [45]
Red Onion 23.3-48.5 [48]
Eggplant 8-85 [49]

Flavonoids

The major active nutraceutical ingredients in plants are flavonoids. As is typical for phenolic compounds, they can
act as potent antioxidants and metal chelators. They also have long been recognized to possess antiinflammatory,
antiallergic, hepatoprotective, antithrombotic, antiviral, and anticarcinogenic activities. The best-described property of
almost every group of flavonoids is their capacity to acts as antioxidants. The flavonoids block the Angiotensin-converting
Enzyme (ACE) that is responsible for raising blood pressure [38]. In human beings, risk of myocardial infarction is reduced
[7]. [44].
by taking high amount of anthocyanins Flavonoids are also helpful in protection of the vascular system
Bioflavonoid, quercetin present in onion and garlic provides the protection against cancer and heart diseases.

Figure 4

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6 Saurabh Singh & Mayanglambam Bilashini Devi

Isoflavones

This is a subclass of phenol found in beans and other legumes and its function is similar to flavonoids in
effectively blocking enzymes promoting tumor growth. The important ones include genistein and daidzein which are found
in soy products and the herb,Pueraria lobata [19]. Broad beans are rich in phyto-nutrients such as isoflavone and plant-
sterols.

Glucosinolates

Glucosinolates convert to isothiocynates (contain sulfur) and indoles (contain no sulfur) when vegetables
containing them are cut. They are high in cruciferous vegetables. The isothiocyanates, dithiolthiones and sulforaphane are
the bio-transformation products of glucosinolates that are involved in blocking enzymes which are responsible for
[5].
tumourous growth in liver, lung, breast and gastrointestinal tracts (esophagus, stomach and colon) Isothiocyanates are
responsible for the hotness of horseradish, radish and mustard. Isothiocyanates are (-N=C=S) compounds. Allyl
isothiocyanate is also called mustard oil. Phenethyl Isothiocyanate gives bitter taste to watercress. Sulforaphane especially
rich in broccoli, causes cell cycle arrest and apoptosis of cancer cells, produces D-glucarolactone, a significant inhibitor of
breast cancer, kills Helicobacter_pylori bacteria responsible for stomach ulcers and gastric cancer risk. Indole-3-Carbinol
(I3C) most important indole in broccoli and cabbage, inhibits the human papilloma virus (HPV), which can cause uterine
cancer, blocks estrogen receptors in breast cancer cells.

Figure 5

Thiosulfonates

Organosulfur phytochemicals in garlic and onions (garlic has more sulfur than onions), includes
mercaptocysteines and allylic sulfides (an allyl is a hydrocarbon-sulfur bond), allylic sulfides contribute to the strong odor
of garlic. Louis Pasteur in 1858 first noted antibacterial properties of garlic. Later on, in 1932 Albert Schweitzer treated
[24].
amoebic dysentery in Africa with garlic Propanethial-S-oxide released from cut onions converted to sulfuric acid in
eyes causes "burning", cooking garlic & onions destroys the enzyme allinase, preventing formation of beneficial sulfur
compounds.

Lipoic Acid

Lipoic acid are antioxidants which can efficiently quench the hydroxyl radicals. They can protect catalase and
glutathione, thus helpful in liver detoxification activities. Leafy green vegetables like spinach and broccoli have the highest
concentrations of alpha-lipoic acid. It is found in the chloroplasts of the spinach cells. The chloroplasts in the cells produce
the energy or glucose in the broccoli. Other green vegetables also contain alpha-lipoic acid, though not in the

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Vegetables as a Potential Source of Nutraceuticals and Phytochemicals: A Review 7

concentrations found in leafy vegetables. The Linus Pauling Institute at Oregon State University lists peas, broccoli and
Brussels sprouts as other vegetables containing alpha-lipoic acid [11].

Nasunin

The main natural source of nasunin is the skin of eggplants (Brinjal). It is also found in the purple radish, red
turnip, and red cabbage. It is the substance that provides the dark pigment in the fruit of the eggplant. Its job is to protect
the eggplant from environmental damage especially from the sun and other radiant sources of energy. The major type of
anthocyanin in purple brinjal is nasunin and has the high antioxidant activity [35].

Prebiotics

Prebiotics are dietary ingredients that beneficially affect the host by selectively altering the composition or
metabolism of the gut microbiota [54]. These are short-chain polysaccharides that have unique chemical structures that are
not digested by humans; in particular fructose-based oligosaccharides that exist naturally in food or are added in the food.
Vegetables like chicory roots, banana, tomato, alliums are rich in fructo-oligosaccharides.

IMPROVEMENT OF NUTRACEUTICAL VALUE OF VEGETABLES

Biotechnology and Plant Breeding
Biotechnology is a new, and potentially powerful, tool that has been added by most of the multinational private
seed sector to their vegetable breeding programs. Transgenic crops, commonly referred to as genetically modified (GM)
crops enable plant breeders to bring favorable genes, often previously inaccessible, into elite cultivars, improv-ing their
value considerably and offer unique opportuni-ties for controlling insects, viruses and other pathogens, as well as
nutritional quality and health benefits. Conven-tional plant breeding that utilizes non-transgenic approaches will remain the
backbone of vegetable genetic improve-ment strategies. However, transgenic crop cultivars should not be excluded as
products capable of contributing to more nutritious and healthy food.

Improvement of nutritional quality of horticultural crops including nutraceutical value of vegetable crops will be a
rewarding activity for plant breeders as we enter the 21st century. In industrialized countries where sufficient food is
available to most of the population, there is an increasing realization that nutritious food can play an important role in
assuring a healthful life style and that eating is not solely for sustenance and body growth. People are beginning to
consume more healthful foods that can alleviate problems related to diseases of overabundance and diet-related chronic
diseases, such as some types of obesity, heart disease, and certain types of cancer (61). It is mainly the plant breeders, along
with other agricultural researchers and extension services, who have provided the worlds population with plentiful food,
improved health and nutrition and beautiful landscapes. The strategy of breeding for mineral and vitamin enhancement of
vegetables has several complementary advantages. Most breeding and genetic effort has been directed to the crops which
already are relatively rich vitamin sources including carrots, sweet potatoes, peppers, tomatoes, squash, pumpkins and
melons. To develop commercial varieties of crops with enhanced nutrition, it may be essential to link nutrition to a
commercial driver such as yield.

Anthocyanin in Tomato and Red Cabbage

Transgenic approaches have been taken to increase flavonoid levels in tomato fruit by overexpressing either the
structural or regulatory genes involved in the biosynthetic pathway. Interspecific crosses with wild species transferred the

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8 Saurabh Singh & Mayanglambam Bilashini Devi

ability to produce small quantities of anthocyanins into the peel of cultivated tomatoes. For example, the dominant gene
Anthocyanin fruit (Aft), which induces limited pigmentation upon stimulation by high light intensity, was introgressed into
[33, 17].
domesticated tomato plants by an interspecific cross with S. chilense Similarly, the gene Aubergine (Abg), which
was introgressed from Solanum lycopersicoides Dunal, can induce a strong and variegated pigmentation in the peel of
[33, 17].
tomatoes Furthermore, the recessive gene atroviolacea (atv), derived from the interspecific cross with Solanum
cheesmaniae (L. Riley) Fosberg, has been shown to stimulate strong anthocyanin pigmentation in the entire plant,
particularly in vegetative tissues. Fruits with either Aft and atv alleles or Abg and atv alleles have been obtained and have
generally shown a higher production of anthocyanins in the peel [13].

The transcriptional activation of a MYB and a bHLH transcription factor activate the expression of anthocyanin
structural genes in mediating anthocyanin biosynthesis and accumulation in red cabbage [46].

Anthocyanin and - Carotene In Cauliflower

Purple cauliflower (Brassica oleracea var botrytis) is a very eye-catching vegetable and available commercially.
The purple coloration is due to the accumulation of anthocyanins. Transcriptional regulation of structural genes appears to
be a major mechanism by which anthocyanin biosynthesis is regulated in plants. R2R3 MYB and basic helix-loop-helix
(bHLH) transcription factors as well as WD40 proteins represent the three major families of anthocyanin regulatory
proteins [26, 37]. An interesting and unique Purple (Pr) gene mutation in cauliflower (Brassica oleracea var botrytis) confers
an abnormal pattern of anthocyanin accumulation, giving the striking mutant phenotype of intense purple color in curds
and a few other tissues [8].

A spontaneous, semidominant Orange (Or) mutant in cauliflower (Brassica oleracea var botrytis) represents an
interesting genetic mutation that confers carotenoid accumulation in normally unpigmented tissues [9]. The Or gene
induces many tissues of the plant, most noticeably the white edible curd and shoot apical meristem, to accumulate high
levels of b-carotene, turning them orange. Plants that are heterozygous for Or possess bright orange coloration in these
tissues and exhibit normal growth, while Or homozygous plants produce smaller curds with stunted growth, presumably
due to unknown pleiotropic effects [27].

Anthocyanin in Sweet Potato

In sweet potato, no MYB, bHLH, or WD40 protein has been reported so far; instead, a MADS-box gene,
[23],
IbMADS10, was recently isolated and suggested to be involved in anthocyanin pigmentation although its involvement
in the underground organ is unclear. Mano et al. reported the isolation of a new R2R3-type MYB gene, IbMYB1, from a
purple-fleshed sweet potato cDNA library and its predominant expression in the tuberous roots of purple-fleshed cultivars
[31].
The IbMYB1 gene is responsible for purple pigmentation in the flesh of tuberous roots of sweet potato.

Lycopene in Tomato

Mehta et al. 2002, expressed a yeast S-adenosylmethionine decarboxylase gene (ySAMdc; Spe2) fused with a
ripening-inducible E8 promoter to specifically increase levels of the polyamines spermidine and spermine in tomato fruit
during ripening. The enhanced expression of the ySAMdc gene resulted in increased conversion of putrescine into higher
polyamines and thus to ripening-specific accumulation of spermidine and spermine. This led to an increase in lycopene,
prolonged vine life, and enhanced fruit juice quality. Lycopene levels in cultivated tomatoes are generally low, and
increasing them in the fruit enhances its nutrient value.

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Vegetables as a Potential Source of Nutraceuticals and Phytochemicals: A Review 9

Carotenoid in Potato, Sweet Potato and Tomato

Diretto, et al. (2006) have silenced the first step in the beta-epsilon branch of carotenoid biosynthesis, ly-copene
epsilon cyclase (LCY-e) in potatoa tuber crop that contains low levels of carotenoids. This antisense tuber-specific
silencing of the gene results in significant increases in carotenoid levels, with up to 14-fold more -carotene. Cervantes-
Flores, et al. (2010) have also recently reported in sweet potato the identification of quantitative trait loci (QTL) for dry
matter, starch content and -caro- tene content, opening up the possibility of genetic manipu-lation and further
enhancement of this root crop.

To enhance the carotenoid content and pro-file of tomato fruit, Romer, et al. (2000) produced trans-genic lines
containing a bacterial carotenoid gene (crtI) encoding the enzyme phytoene desaturase, which converts phytoene into
lycopene. Expression of this gene in trans-genic tomato plants of the cultivar Ailsa Cray did not elevate total carotenoid
levels. However, the -carotene content increased about threefold, up to 45% of the total carotenoid content.

Organosulphur Compounds: Glucosinolates

Several epidemiological studies in Asia, the USA and Europe have suggested that the consumption of vegeta-bles
from the Brassicaceae family, notably broccoli, re-duce the risk of lung, breast, colon, and prostate cancer.
The phytochemicals thought to be responsible for these health benefits are the isothiocyanates sulphorap-hane and
indole-3-carbinol. Sulphoraphane was initially thought to induce phase II enzymes in humans, which act against potentially
carcinogenic compounds entering the body through the digestive system.

Chromosome segments from a wild ancestor, Brassica villosa, have been introgressed to enhance glucosinolate
levels. B. villosa alleles determine whether hydrolysis generates indole-3-carbinol or sulphoraphane. Hence, highglucosi-
nolate broccoli might be suitable for increasing the amount of sulphoraphane in the diet. The extent to which vegeta-ble
brassicas protect against cancer probably depends on the genotype of the consumer, in particular the allele pre-sent at the
GSTM1 locus. This gene codes for the enzyme glutathione transferase, which catalyses the conjugation of glutathione with
(59),
isothiocyanates. Approximately 50% of humans carry a deletion of the GSTM1 gene which reduces their ability to
conjugate, process and excrete isothiocyanates. Individuals with two null alleles for GSTM1 might gain less protection
from these cultivars of vegetable. The most commonly consumed Brassica vegetable in Asia is Brassica rapa. B. rapa
contains different isothiocyanates to B. oleracea and recent evidence suggests that individuals who are null for GSTM1 can
(58).
gain a protective benefit from B. rapa This example illus-trates another aspect of complexity in breeding for health
functionality in vegetable crops: human genetic variabil-ity has not generally been considered in the context of plant
breeding programmes, but it might have important im-plications. Thus, when establishing vegetable breeding targets, it is
important to explore the extent to which human variability affects the bioavailability and processing of health-functional
compounds and influences health outcomes for a particular commodity.

Gene List for Nutraceutical Enhancement in Vegetables

Table 3
Vegetable Crop Gene Nutrient Enhancement
Potato Or -carotene
Cauliflower Or -carotene
Potato AmA1 Protein
Potato Crt B -carotene

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10 Saurabh Singh & Mayanglambam Bilashini Devi

Table 3: Contd.,
Tomato B -carotene
Sweet Potato asp-1 High protein
Tomato Phytoene Carotenoids
synthase -
1(Psy-1)
Tomato chi-a High flavonols
Tomato LC and C1 Kaempferol
Tomato Aft, Abg Anthocyanin
Cucumber Ore -carotene
Red cabbage MYB Anthocyanin
Purple Pr Anthocyanin
Cauliflower
Sweet Potato IbMYB1 Anthocyanin
Tomato Cry-2 Lutein
Tomato ySAMdc; Lycopene
Spe2
Potato Dxs Phytoene
Tomato GCH1 Folate
Lettuce Gch1 Folate
Lettuce Pfe Iron
Lettuce Gul oxidase Ascorbate
Tomato hmgr-1 Tcopherols

CONCLUSIONS

It is very imperative that the nutrients found in many foods, fruits and vegetables are responsible for the well
documented health benefits. For example, lutein and zeaxanthin prevent cataracts and macular degeneration; beta-carotene
and lycopene protect the skin from ultraviolet radiation damage; lutein and lycopene may benefit cardiovascular health,
and lycopene may help prevent prostate cancer. Because of these and other marked health benefits of these, it must be
taken regularly and to reduce the risk factors like high cholesterol, high blood pressure and diabetes. A great diversity of
vegetables should be eaten to ensure that individuals diet includes a combination of phytonutriceuticals and to get all the
health benefits. Regular consumption of a vegetable rich diet has undeniable positive effects on health since
phytonutriceuticals of vegetables can protect the human body from several types of chronic diseases. Cruciferous
vegetables, Allium sp, tomato, cucurbits, soybean, carrot, okra, underexploited vegetables like lettuce, coleus, sweet potato,
yams, moringa, winged bean, basella, horse purslane, cluster bean etc are good sources of bioactive compounds.
The molecular genetics and modern biotechnology approaches in conjunction with deciphering the metabolome of a crop
plant are powerful tools that will help in specific redesigning of metabolism in food crops to accumulate desired, or
close-to-the-desired, levels of a particular phytonutrient. Additional research is needed in many areas to ensure this
emerging science continues to be valid and is translated rapidly into consumer-relevant products.

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