Vegetables provide almost all of the essential vitamins and minerals, in addition to a significant number of health-promoting phytochemicals, since its antioxidant function It prevents various pathologies such as immunodeficiencies, cataracts, neuropathies, vascular diseases or cancer.
Los photochemical They are chemical compounds found in plants, which are related to the pigments, which is why they are found in fruits and vegetables bright colors like yellow, orange, red, green, and violet. Its action on degenerative processes such as delaying aging or reducing the risk of contracting different diseases such as cancer, heart disease, hypertension, cataracts, osteoporosis or urinary tract infections, attributing to them antioxidant, enzyme regulating, detoxifying, immune system stimulating, hormonal system regulating and antibacterial and antiviral activity properties, has been widely studied (Vattem and Shetty, 2005).
Los Antioxidants are natural substances which, present in low concentrations relative to those of an oxidizable substrate (biomolecule), delay or prevent its oxidation. They are found in abundance in a wide variety of foods, such as fruits, vegetables and cereals, among the best known being Vitamin A (and in its form of b-carotene), The Vitamin C, polyphenols (and within them, bioflavonoids), the zinc and the selenium. Antioxidants act by delaying the onset or slowing the rate of oxidation of autooxidizable matter. This slows the oxidation reaction by inhibiting the formation of free radicals (Raigón, 2008).
El ascorbic acid or vitamin C, is a water-soluble antioxidant. Vitamin C has been recognized for its many antioxidant properties, including its protective effects against oxidative damage. It is found in almost all fruits and vegetables, being in higher concentration in citrus fruits, peppers and berries. According to Mozafar (1993), nitrogen fertilizers, especially in high doses, decrease the concentration of vitamin C in various fruits such as citrus fruits, and vegetables such as potatoes and tomatoes. Since the overuse of nitrogen fertilizers leads to an increase in the concentration of nitrate ions in plants, and simultaneously a decrease in ascorbic acid (an inhibitor of the formation of carcinogenic nitrous compounds), the final result on the quality of these vegetables produced with high doses of nitrogen fertilizers is doubly negative.
Los polyphenols They are powerful antioxidants which are widely distributed in foods, mainly in the most superficial layers of fruits, vegetables, grains and other seedsThere are many types of polyphenols, among these polyphenolic pigments are; flavonoids (or bioflavonoids), carotenoids, anthocyanins and anthoxanthins. Phenolic compounds provide the color and a large part of the flavor characteristic of fruits and vegetables (Raigón, 2008).
Polyphenols act on health, such as anticoagulants, are protective against cancer, regulate blood pressure and blood sugar, have antimicrobial and immunostimulant effects, in addition to their protective effect against free radicals (Velioglu et al., 1998). In fact, The greatest antioxidant capacity does not correspond to vitamin compounds (vitamin A, C or E), but to substances polyphenolics such as flavonoids, with antioxidant capacities much older, hence the relationship between total polyphenol content and antioxidant capacity.
Focusing on Fruits and vegetablesThe more intense their color, the more nutritional value they have, especially in terms of antioxidant properties. Currants, blackberries, strawberries, blueberries, cherries, plums, citrus fruits, grapes, mangoes, apricots, pomegranates, etc. in the fruit group, and tomatoes, peppers, pumpkins, carrots, beets, radishes, etc. in the vegetable group. They are small treasures filled with vitamins, flavonoids, minerals and great phytochemicals with antioxidants.
so that the synthesis of this antioxidant substances is optimum, a series of must be given specific climatic conditions, which are not always met. Drought, excessive or untimely rainfall, cold, frost, or, conversely, extreme heat, result in fruits not expressing their full polyphenolic (antioxidant) potential.
That is, any stress situation will cause the plant does not ripen its fruits optimally, and not only in terms of size and sugar content, but also in terms of phytochemicals, including polyphenols. Managing these stressful situations in the crop can make or break your plantation.
From the Cultifort technical department, we have the perfect solution for these problems. FASKOLOR. It is a Liquid formulation of potassium, organic acids and selected peptide complexes, whose special balance provides a notable increase in the precocity and quality of the fruits, in terms of size, sugar concentration and polyphenolic content, especially anthocyanins or those responsible for the red color of many fruits.
In addition to the role played by potassium in fruit ripening, a selection of peptide complexes that accelerate the specific physiological cycles of maturation and a special formulation of organic acids that improve the transport of sugars and nutrients towards the fruit, which translates into fruits that will be achieved in a way early and uniform the requirements of maturation necessary for its collection. FASKOLOR achieves these remarkable effects in a purely nutritional way, no hormones.
It should also be noted that a advancement, even if it is only for a few days, in the maturation, can be important differences in the selling price of our fruits.
Therefore, if we want improve the antioxidant content in our fruits plus, advance maturation, it is essential that we ensure that we use a quality product, safe and that provides everything necessary to achieve adequate harvest development without spoiling the final result of the harvest. In this sense, FASKOLOR It is one of the most interesting options, with the guarantee of working with a Complete formula to accelerate ripening, homogenize fruit color, without residue and, above all, efficient.
REFERENCES
Mozafar, A., 1993. Nitrogen fertilizers and the amount of vitamins in plants: a review. Journal Plant Nutr. 16, 2479-2506.
Raigón, MD., 2008. Organic Foods. Quality and Health. Regional Government of Andalusia. Ministry of Agriculture and Fisheries. Spanish Society of Organic Agriculture (SEAE)
Vattem, DA and Shetty, K., 2005. Biological functionality of ellagic acid: a review. Journal of food biochemistry 29, 234-266.
Velioglu, Y., Mazza, G., Gao, L., Oomah, B.D.., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of agricultural and food chemistry 46, 4113-4117.