Assessing Caroteniod Bioavailability from Nutritionally-enhanced Green Leafy Vegetable Crops.

The goal of our research program is to investigate ways to increase the phytonutrient content of food crops. Our current focus is to determine the cultural, environmental, and genetic factors that contribute to increased carotenoid production in green leafy vegetables. We're working with kale (Brassica oleracea Acephala Group) and spinach (Spinacia oleracea) as model systems to investigate these factors because these vegetables can produce very high levels of carotenoids in their tissues.
 

A unique aspect of our program is the collaboration between horticultural production and human nutrition. The xanthophyll carotenoids lutein and zeaxanthin play important roles in maintaining human health, especially in the prevention of age-related macular degeneration in older adults. One goal of our research is to determine the bioavailibility of lutein and zeaxanthin, as well as other carotenoids, in enhanced vegetables by conducting feeding trails with human subjects.
 

Throughout history, consumption of vegetables has provided a source of essential nutrition in human diets. Vegetables have also been the source of phytonutrient compounds that can elicit profound human health benefits. The concept of using foods to help maintain health (in conjunction with proper balanced nutrition, maintaining physical fittness, and receiving regular medical check ups) is something many people are "rediscovering". A challenge to horticultural producers is to provide fruits and vegetables high in these beneficial carotenoids and phytonutrients.
 

In the future, producers and consumers are going to demand more and more from the foods they grow and eat. Our research program is aimed at helping them reach this goal.