RT Journal Article
T1 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
A1 Redondo Cuenca, Araceli
A1 García Alonso, María Alejandra
A1 Rodríguez Arcos, Rocio
A1 Castro Navarro, Irma
A1 Alba Rubio, Claudio
A1 Rodríguez Gómez, Juan Miguel
A1 Goñi Cambrodón, Isabel
AB 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
PB Elsevier
SN 09639969
YR 2022
FD 2022-12-05
LK https://hdl.handle.net/20.500.14352/72791
UL https://hdl.handle.net/20.500.14352/72791
LA eng
NO CRUE-CSIC (Acuerdos Transformativos 2022)
NO Ministerio de Ciencia e Innovación (MICINN)MCIN/AEI/ 0.13039/501100011033
DS Docta Complutense
RD 3 may 2024