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Green vegetables vs oranges
Quote from Guest on December 18, 2018, 8:42 pm
It might be true that all plants have more than one pigment but it varies alot between species and parts of the plant. I don't think green lettuce like iceberg (or maybe other composite lettuces such as romaine, green leaf, butter, boston, bib, etc.. ) or green cabbage has much more pigment than just the chlorophylls. And I already spoke to the green pigments (chlorophylls) masking the other colors which seems to be the case in nightshade fruits such as green peppers whether bell or otherwise.
The nightshade fruits like peppers are full of problematic compounds and also maybe the nightshade underground storage tissue/tubers (potatoes) for some people at different times of their intox/detox.
It might be true that all plants have more than one pigment but it varies alot between species and parts of the plant. I don't think green lettuce like iceberg (or maybe other composite lettuces such as romaine, green leaf, butter, boston, bib, etc.. ) or green cabbage has much more pigment than just the chlorophylls. And I already spoke to the green pigments (chlorophylls) masking the other colors which seems to be the case in nightshade fruits such as green peppers whether bell or otherwise.
The nightshade fruits like peppers are full of problematic compounds and also maybe the nightshade underground storage tissue/tubers (potatoes) for some people at different times of their intox/detox.
I agree that there is negligible amounts in iceberg and some varieties of cabbage, but anything greener than iceberg has a lot of carotenoids. Just look up some carotenoids data.
I agree that there is negligible amounts in iceberg and some varieties of cabbage, but anything greener than iceberg has a lot of carotenoids. Just look up some carotenoids data.
Quote from
Zach G on December 19, 2018, 11:29 pm
Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study.
"bioavailability of β-carotene from papayas was ~ 3 times higher than that from carrots & tomatoes.....lycopene was ~ 2·6 times more bioavailable from papayas than from tomatoes......The morphology of chromoplasts and the physical deposition form of carotenoids ........ Particularly, the liquid-crystalline deposition of β-carotene and the storage of lycopene in very small crystalloids in papayas were found to be associated with their high bioavailability."
In regards to sweet bell peppers, I found this interesting:
Non-pungent capsaicinoids from sweet pepper - "Capsiate, the non-pungent ester isoster of capsaicin, and its dihydroderivative are the major capsaicinoids of sweet peppers....capsiates target a variety of pathways involved in cancer development and inflammation."
Also, In terms of carotenoid content red bell peppers are way higher than green > yellow (at least according to the USDA)
I suspect the ratio of carotenoids to vitamin K is important. Orange-colored vegetables & fruits are all really low in Vit. K. On the other hand green vegetables with the highest vit. K also tend to be high in oxalates etc.
Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study.
"bioavailability of β-carotene from papayas was ~ 3 times higher than that from carrots & tomatoes.....lycopene was ~ 2·6 times more bioavailable from papayas than from tomatoes......The morphology of chromoplasts and the physical deposition form of carotenoids ........ Particularly, the liquid-crystalline deposition of β-carotene and the storage of lycopene in very small crystalloids in papayas were found to be associated with their high bioavailability."
In regards to sweet bell peppers, I found this interesting:
Non-pungent capsaicinoids from sweet pepper - "Capsiate, the non-pungent ester isoster of capsaicin, and its dihydroderivative are the major capsaicinoids of sweet peppers....capsiates target a variety of pathways involved in cancer development and inflammation."
Also, In terms of carotenoid content red bell peppers are way higher than green > yellow (at least according to the USDA)
I suspect the ratio of carotenoids to vitamin K is important. Orange-colored vegetables & fruits are all really low in Vit. K. On the other hand green vegetables with the highest vit. K also tend to be high in oxalates etc.
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