Nutritional value,bioactive compounds and health benefits of lettuce (Lactuca sativa L.) |
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| Institution: | 1. Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, United States;2. Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV, United States;3. Agricultural Research Service, U.S. Dept. of Agriculture, Salinas, CA, United States;1. Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Republic of Serbia;2. Faculty of Science and Mathematics, University of Ni?, Vi?egradska 33, 18000 Ni?, Republic of Serbia;3. Department of Pharmacology, Clinical Pharmacology and Toxicology, Faculty of Medicine, University of Belgrade, 11000 Belgrade, Republic of Serbia;1. Department of Plant Health, Neiker-Tecnalia Research Institute, E-01080, Vitoria-Gasteiz, Spain;2. Departament of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006, Vitoria-Gasteiz, Spain;3. Central Service of Analysis, SGIker, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain;4. ELIKA, Basque Foundation for Agrofood Safety. Granja Modelo, s/n. 01192, Arkaute (Álava), Spain;1. Beijing Key Laboratory of New Technology in Agricultural Application, National Demonstration Center for Experimental Plant Production Education, Beijing University of Agriculture, Beijing 102206, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin Province 130062, China;1. Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA;2. Department of Biostatistics, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA;1. School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10, I-85100 Potenza, Italy;2. Department of Soil and Environment, SLU—Swedish University of Agricultural Sciences, Ulls väg 17 Ultuna, SE-75007 Uppsala, Sweden;3. Department of Science, University of Basilicata, Viale dell''Ateneo Lucano 10, I-85100 Potenza, Italy;4. Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Salerno, Italy;5. Pharmaco-Chemical Department, Faculty of Pharmacy, University of Messina, Viale Annunziata, I-98168 Messina, Italy;6. Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, I-80131 Napoli, Italy;1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain;2. Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), La Mojonera, Junta de Andalucía, Camino San Nicolás 1, La Mojonera, E-04745 Almería, Spain |
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| Abstract: | Lettuce is one of the most widely consumed vegetables worldwide, but its nutritional value has been underestimated. Lettuce is low in calories, fat and sodium. It is a good source of fiber, iron, folate, and vitamin C. Lettuce is also a good source of various other health-beneficial bioactive compounds. In vitro and in vivo studies have shown anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to the bioactive compounds in lettuce. However, nutrient composition and bioactive compounds vary among lettuce types. Crisphead lettuce, the most popular type of lettuce in the US, is comparatively low in minerals, vitamins, and bioactive compounds. More nutritious lettuces are leaf type lettuce and romaine with folate content comparable to other rich leafy vegetable sources. Red pigmented lettuce contains higher phenolic compounds than green lettuce. Due to increasing popularity, the nutrient contents in baby lettuce were also examined. Baby green romaine was especially high in vitamin C. In this review composition and nutritional value of different lettuce types were summarized, which can help growers and consumers choose lettuce types with higher nutritional benefits. |
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| Keywords: | Food composition Lettuce types Nutrition Minerals Bioactive compounds Vitamins Carotenoids Phenolic compounds |
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