1. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria
- Author
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Araceli Redondo-Cuenca, Alejandra García-Alonso, Rocio Rodríguez-Arcos, Irma Castro, Claudio Alba, Juan Miguel Rodríguez, Isabel Goñi, and Ministerio de Ciencia e Innovación (España)
- Subjects
Flavonoids ,Nutritional composition ,Minerals ,Bacteria ,Asparagus ,Microbiota ,Inulin ,By-products ,Humans ,Dietética y nutrición ,Asparagus Plant ,Bioactive compounds ,Food Science - Abstract
11 Páginas.-- 2 Figuras.-- 6 Tablas, Asparagus is considered a healthy food with a high content of bioactive compounds. In this study, the proximate and mineral composition, non-digestible carbohydrates and bioactive compounds of edible spear, spear by-product and root have been evaluated. Their activity on the growth of human gut-associated bacteria has been studied. The results support the high nutritional and functional value of the asparagus, including its by-products, highlighting the potential of the non-edible parts to be used as prebiotics. A remarkable content in xylose, inulin, flavonoids and saponins has been found. It has been shown that the spear by-product can be selectively used to promote the growth of commensal or probiotic lactobacilli and bifidobacteria strains. It has been confirmed that any part of the asparagus has a potential future as a healthy food or as health-promoting ingredients, however more work is required to identify the compounds able to modulate the human gut microbiota., Funding: “Grant AGL2017-82428-R funded by MCIN/AEI/ 0.13039/501100011033 and by “ERDF A way of making Europe”.
- Published
- 2022