Distribution of phytochelatins, metal-binding compounds, in plant foods: A survey of commonly consumed fruits, vegetables, grains and legumes.
Food Chem
; 339: 128051, 2021 Mar 01.
Article
de En
| MEDLINE
| ID: mdl-32950899
ABSTRACT
Phytochelatins (PyCs) are metal-binding compounds produced by plants. PyCs may reduce bioavailability of dietary toxic metals such as cadmium. However, the PyC concentrations in foods are unknown. The objective of this study was to analyze PyC contents in a subset of commonly consumed plant foods. Foods (20) across five groups were analyzed and PyCs quantified using liquid chromatography-mass spectrometry (LC-MS/MS). The impact of factors such as food processing were also explored. PyCs were in all 20 foods. Five PyC types were detected with PyC2-Gly, PyC3-Gly and PyC2-Ala at quantifiable concentrations. PyC2-Gly was found at the highest concentrations and most widely distributed. PyC2-Gly concentrations were highest in fruits and root vegetables. Foods with increased processing tended to have reduced PyC concentrations. This survey of commonly consumed plant foods in the United States demonstrates PyCs are widely distributed and provides a foundation for understanding their concentrations and impact in the human diet.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Légumes
/
Phytochélatines
/
Fruit
/
Fabaceae
Pays/Région comme sujet:
America do norte
Langue:
En
Journal:
Food Chem
Année:
2021
Type de document:
Article
Pays d'affiliation:
États-Unis d'Amérique