abstract aims: elderlies are one of the vulnerable groups in the society that are increasing every day. senility is associated with disability and many chronic diseases. this study was performed to predict the self-efficacy and behavioral expectations in consumption of fruits and vegetables in elderly patients with functional constipation. instrument & methods: this cross-sectional study was pe...

Abstract Interest in organic growing systems that means no harm to the environment, mankind, and world’s natural ecosystem is increasing. This study evaluated impact of versus conventional cultivation method on eggplants (Topan-374 Pala-49), tomatoes (Rio Grande Pink), bell pepper (Kandil dolma) considering individual phenols, total phenol-flavonoid content, antioxidant capacity, antibacterial ...

Vegetables are a rich source of nutrients. Fresh vegetables like French beans (Phaseolus vulgaris) are known for their high protein content, fibre, water and mineral composition. They are also good source of vitamins like Ascorbic acid and Riboflavin and minerals like calcium and phosphorus. In view of the growing awareness regarding health the French beans are recommended for regular diet as v...

Fruits and vegetables play a very significant role in nutrition and healthy diet, thus various initiatives have been undertaken by various countries to encourage consumers to eat more and more of fresh produce. This practice has led to an increased consumption, production and efficient distribution of raw fruits and vegetables. However, over past several years, unacceptable outbreaks of foodbor...

Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, developing new varieties with enhanced content in phenolic acids is an increasingly important breeding objective. Major phenolic acids present in vegetables are derivatives of cinnamic...

The general constitution of plant foods, namely of vegetables and fruits, may be described as a watery solution of low molecular weight species, mainly sugars, salts and organic acids and of high molecular weight hydrocolloids, contained in a water insoluble cellular matrix of macromolecules, mostly carbohydrates, including insoluble pectic substances, hemicelluloses and proteins. All of these ...

Vegetables are an important part of the human diet and a major source of biologically active substances such as vitamins, dietary fiber, antioxidants, and cholesterol-lowering compounds. Despite a large amount of information on this topic, the nutritional quality of vegetables has not been defined. Historically, the value of many plant nutrients and health-promoting compounds was discovered by ...