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Basil
http://www.ncbi.nlm.nih.gov/pubmed/1...ool=EntrezSyst em2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_Sing leItemSupl.Pubmed_Disco very_RA&linkpos=3&log$=relatedarticles&logdbfrom=p ubmed J Agric Food Chem. 2008 Sep 24;56(18):8685-91. Epub 2008 Aug 20. Effects of nitrogen fertilization on the phenolic composition and antioxidant properties of basil (Ocimum basilicum L.). Nguyen PM, Niemeyer ED. Department of Chemistry and Biochemistry, Southwestern University, 1001 East University Avenue, Georgetown, Texas 78626, USA. Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p 0.001) and Genovese ( p 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. The anthocyanin content of Dark Opal basil was not affected by applied nitrogen level, but anthocyanin concentrations were significantly impacted by growing season ( p = 0.001). Basil cultivar was also determined to have a statistically significant effect on total phenolic levels, rosmarinic and caffeic acid concentrations, and antioxidant activities. PMID: 18712879 [PubMed - indexed for MEDLINE] ---- Fish emulsion every 2 weeks, huh? Uh-huh. And then there is last years discussion about chitosan. Anyone try it? http://pubs.acs.org/doi/abs/10.1021/jf0480804 Article Effect of Chitosan on the Biological Properties of Sweet Basil (Ocimum basilicum L.) The effect of the treatment of chitosan at various concentrations (0.01%, 0.05%, 0.1%, 0.5%, and 1%) upon sweet basil (Ocimum basilicum L.) before seeding and transplanting was investigated in aspects of the amount of phenolic and terpenic compounds, antioxidant activity, and growth of the basil, as well as the phenylalanine ammonia lyase (PAL) activity. The total amount of the phenolic and terpenic compounds increased after the chitosan treatment. Especially, the amounts of rosmarinic acid (RA) and eugenol increased 2.5 times and 2 times, respectively, by 0.1% and 0.5% chitosan treatment. Due to the significant induction of phenolic compounds, especially RA, the corresponding antioxidant activity assayed by the DPPH* (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging test increased at least 3.5-fold. Also, the activity of PAL, a key regulatory enzyme for the phenylpropanoid pathway, increased 32 times by 0.5% chitosan solution. Moreover, after the elicitor chitosan treatment, the growth in terms of the weight and height of the sweet basil significantly increased about 17% and 12%, respectively. Our study demonstrates that an elicitor such as chitosan can effectively induce phytochemicals in plants, which might be another alternative and effective means instead of genetic modification. ---- Tempting ---- http://www.biocontrols.com/secure/shop/ -- "Fascism should more properly be called corporatism because it is the merger of state and corporate power." - Benito Mussolini. http://www.youtube.com/watch?v=Arn3lF5XSUg http://www.thirdworldtraveler.com/Zinn/HZinn_page.html |
#2
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Basil
In article
, Billy wrote: http://www.ncbi.nlm.nih.gov/pubmed/1...ool=EntrezSyst Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p 0.001) and Genovese ( p 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. PMID: 18712879 [PubMed - indexed for MEDLINE] ---- Fish emulsion every 2 weeks, huh? Uh-huh. I read this to suggest a plants growth provides a certain amount of nutrients and acceleration of physical growth may not coincide with nutrient growth. Small is beautiful comes to mind perhaps slow is too. Musing. Excess N and we get leggy plants perhaps the value of food goes down. Wild gathering and nutrition comes to mind too. Not what we eat but what we eat eats is worth pondering and does it pertain to all life forms like vegetables and fungi ? About 90 F right now las year April 26 of 91 was the years high. -- Bill Garden in shade zone 5 S Jersey USA |
#3
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Basil
In article ,
Bill who putters wrote: In article , Billy wrote: http://www.ncbi.nlm.nih.gov/pubmed/1...ool=EntrezSyst Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p 0.001) and Genovese ( p 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. PMID: 18712879 [PubMed - indexed for MEDLINE] ---- Fish emulsion every 2 weeks, huh? Uh-huh. I read this to suggest a plants growth provides a certain amount of nutrients and acceleration of physical growth may not coincide with nutrient growth. Small is beautiful comes to mind perhaps slow is too. Musing. Excess N and we get leggy plants perhaps the value of food goes down. Wild gathering and nutrition comes to mind too. Not what we eat but what we eat eats is worth pondering and does it pertain to all life forms like vegetables and fungi ? About 90 F right now las year April 26 of 91 was the years high. I think your right. I've noticed that when I buy basil in the market, it doesn't have the same intensity of flavor as when I grow it, which is one of the reasons that I grow them. I think that this is true of all commercial produce. Grown too quickly, they lack those essentials that give them flavor. Home grown lettuce, has more flavor as well. Not that it is just fresher, but has more schmeck. From the first article I'll hold back on the nitrogen to the basil, but I'm still intrigued by the chitosan. -- "Fascism should more properly be called corporatism because it is the merger of state and corporate power." - Benito Mussolini. http://www.youtube.com/watch?v=Arn3lF5XSUg http://www.thirdworldtraveler.com/Zinn/HZinn_page.html |
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