IntroductionThis study investigates the development and potential application of a nutritional Life Cycle Assessment (nLCA) method to rank meals, using a case study of a “toppings on toast” (ToTs) meal. Methodological issues are investigated in the context of application to support consumers to make more informed food choices at the meal level.MethodsFourteen selected “toppings on toast” (ToTs) commonly consumed in New Zealand (NZ) were evaluated for their climate change impacts and nutritional value using the serve size of each topping as the functional unit (FU). NZ-specific climate change values were obtained from an existing database and recent literature. Nutritional value was calculated using the NRF family of indices – specifically the NRF9.3 and NRF28.3 indices (the latter constructed for this study to include all nutrients in the selected toppings for which reference values were available) and presented in a separate midpoint nutrition impact category. The NRF and climate change scores were assigned quartile-based weights, and the weight of each index score was averaged with that of the climate change score. Based on these average values, the toppings were ranked in two ranking sets (one for each index). In a sensitivity analysis, two alternative reference units were also used (100 g and 100 kcal) to investigate how different FUs influenced the final rankings.ResultsThe results showed that use of one or other NRF index affected the magnitude of the nLCA results; however, the rankings of the ToTs based on the nLCA results did not change much between the two indices. Avocado and peanut butter performed the best (top two ranks), and bacon, butter, and cheese were the poorest performers (bottom two ranks), for both the ranking sets. The toppings which did change ranks mostly moved up or down by only one position. Thus, the results of this case study suggest that the NRF9.3 index is sufficient to determine overall the best, medium, and worst performing toppings in the ToT meal context. However, the results also showed that water-soluble vitamins and unsaturated fats included in the NRF28.3 index contributed significantly to the nutritional scores for most of the toppings and were instrumental in the rank changes for the toppings which are particularly rich in these nutrients.DiscussionThus, for a more diverse range of toppings/meals, an expanded index including these nutrients can generate more nuanced rankings. This study contributes to the nascent but fast-growing nLCA research field, particularly within the meal context. The method used in this case study could be applied in food composition databases, restaurant menus, and websites/apps that provides recipes for meals. However, the study also highlighted the potentially significant variability in climate change and nutritional values in the toppings associated with different production practices, seasonality, and different varieties of the same product. Any future development of nLCA-based meal level rankings should address this variability and communicate it to the consumer.

In December 2019, Zespri announced its decision to commercialise its red kiwifruit Actinidia chinensis var. chinensis 'Zes008' and this has been released as Zespri (TM) Red Kiwifruit. The objective of this study was to obtain comprehensive composition data from the 2020 season for marketing and regulatory requirements for inclusion in the New Zealand Food Composition Database (NZFCD). Nutrient analysis was conducted using standard international methodology for food composition purposes. On the basis of Food Standards Australia New Zealand (FSANZ) regulations, a serve of two Zespri (TM) Red Kiwifruit (134 g) contained the following nutrients of dietary significance: vitamin C (243 mg, 632% recommended dietary intake (RDI)), vitamin E (2.1 mg, 21% RDI), vitamin K (9.1 mu g, 11% RDI), folate (92 mu g, 46% RDI), potassium (453 mg, 23% RDI), dietary fibre (2.4 g, 8% RDI). Compared with Zespri (TM) Green and SunGold kiwifruit from the 2020 season, Zespri (TM) Red Kiwifruit was higher in vitamins C, E and potassium. However, it was slightly lower in folate. In the case of dietary fibre, it was higher than Zespri (TM) SunGold but lower than Zespri (TM) Green. In addition to the standard suite of nutrients selected, other components were measured (actinidin, anthocyanins and phenolic profile). Unlike ZespriT Green and SunGold kiwifruit, actinidin was absent in Zespri (TM) Red Kiwifruit. Total anthocyanins were 6.8 mg 100 g(-1) with cyanidin-3-xylosylgalactoside being the predominant compound. A number of other phenolics were identified and quantified, including (E)-caffeoyl 4-glucoside, epicatechin, neochlorogenic acid, and procyanidin B2. Total phenolics were 220 mg gallic acid equivalents (GAE) 100 g(-1). Several peaks were clearly detected and quantified but currently cannot be identified. Further, more detailed work is required to fully understand the phenolic composition of ZespriT Red Kiwifruit and its potential health benefits.

Consumption of polyphenols and dietary fiber as part of a normal diet is beneficial to human health. In this study, we examined whether different amounts of dietary soluble fiber (pectin) affect the absorption and metabolism of polyphenols from blackcurrant and green tea in rats. After 28 days, the rats fed blackcurrant and green tea with pectin (4 or 8%) had significantly lower body weight gain and food intake compared to the rats fed a control diet. Rats fed a blackcurrant and green tea diet with 8% pectin had significantly higher fecal nitrogen output and lower protein digestibility. No polyphenols were observed in the urine, feces and plasma of rats fed the control diet. Parent catechins and flavonols were absent in urine obtained from all diet groups. Gallocatechin glucuronide was only observed in the plasma of rats fed the blackcurrant and green tea diet without pectin. Meanwhile, epicatechin and catechin gallate were present in the feces of rats fed a blackcurrant and green tea diet with and without 4% pectin. Pectin (4 or 8%) added to the blackcurrant and green tea diet increased the plasma antioxidant capacity in rats. Inclusion of pectin in the diet altered the host absorption and metabolism of polyphenols from blackcurrant and green tea.

It is critical that the food industry has science-based tools to guide health claims and support consumers in making healthier food choices. Food Standards Australia and New Zealand (FSANZ) now allows health claims on food products meeting certain criteria, such as nutrient content. Food business operators (FBOs) can utilise a range of pre-approved general or high-level health claims or self-substantiate new health claims. There is a wealth of food composition data and scientific information on the health benefits of foods that might assist FBOs wanting to make such claims. However, it can be hard for the FBOs to navigate both regulations and the science in order to deliver meaningful health claims to their customers. Therefore, one aim has been to bring together the science, regulatory considerations and consumer perspectives and provide tools to help FBOs making health claims. The New Zealand Food Composition Database website has been redeveloped to allow easier application of nutrition content claims and scientists at the New Zealand Institute for Plant and Food Research Limited (Plant & Food Research), with the New Zealand Ministry of Health, have re-worded antioxidant claims to make them compliant with existing regulations, developed products to which pre-approved health claims may be applied, and assisted in the compilation of self-substantiation dossiers for new health claims.

Callus cultures were used to investigate and delineate responses of potato to iron (Fe) deficiency conditions over different culture durations. The morphological responses included chlorotic symptoms, reduced fresh weight and area of callus growth on Fe-deficient medium compared to calli grown under Fe sufficient conditions. Biochemically, potato calli under Fe deficit exhibited decreases in chlorophyll and carotenoid contents, reduction in activities of antioxidant enzymes (peroxidase, catalase and ascorbate peroxidase), as well as an increase in ferric chelate reductase (FCR) activity, lipid peroxidation, phenolic production and hydrogen peroxide (H2O2) level. Perls staining revealed sparse Fe distribution in Fe-deficient callus cells whereas Fe was widely distributed and intensely stained among numerous actively dividing cells in Fe-sufficient calli. These responses of calli to Fe deficiency were more pronounced with prolonged exposure to such stress leading to severe chlorosis and/or death of cells in chlorosis-susceptible calli but potential chlorosis-tolerant callus cells maintained their greenness and viability. Over a prolonged period in culture, significantly positive correlations were found among callus fresh weight, chlorophyll and carotenoid contents, antioxidant enzyme activities and lipid peroxidation as Fe supplies to the medium was increased. FCR activity was strongly correlated in a negative manner with Fe deficiency, chlorophyll content and peroxidase activity. The responses of calli to Fe supply can serve as reliable indicators for detecting chlorosis tolerance and/or nutrient deficiency stress.

Iron (Fe) deficiency induces chlorosis (IDC) in plants and can result in reduced plant productivity. Therefore, development of Fe-efficient plants is of great interest. To gain a better understanding of the physiology of Fe-efficient plants, putative novel plant variants were regenerated from potato (Solanum tubersosum L. var. 'Iwa') callus cultures selected under Fe deficient or low Fe supply (0-5 μM Fe). Based on visual chlorosis rating (VCR), 23% of callus-derived regenerants were classified as Fe-efficient (EF) and 77% as Fe-inefficient (IFN) plant lines when they were grown under Fe deficiency conditions. Stem height was found to be highly correlated with internodal distance, leaf and root lengths in the EF plant lines grown under Fe deficiency conditions. In addition, compared to the IFN plant lines and control parental biotype, the EF plants including the lines named A1, B2, and B9, exhibited enhanced formation of lateral roots and root hairs as well as increased expression of ferritin (fer3) in the leaf and iron-regulated transporter (irt1) in the root. These morphological adaptations and changes in expression the fer3 and irt1 genes of the selected EF potato lines suggest that they are associated with resistance to low Fe supply stress.

AIM:The present study investigated the perceived health benefits of specific vegetable consumption to guide the use of nutrition and health claims on vegetable marketing collateral.METHODS:Free elicitation and consumer ranking data were collected through an online survey of 1000 adults from across Australia and analysed for the perceived importance of vegetables in the daily diet, number of serves consumed per day, knowledge about health-related benefits of specific vegetables and perceived health benefits of vegetable consumption.RESULTS:The importance of vegetables in the diet and daily vegetable consumption was higher in people from an English-speaking background, females, people aged 45 years and over and people living in non-metropolitan areas. Digestion was selected as the major health benefit from consumption of specific vegetables. However, understanding of the health benefits of specific vegetable consumption was relatively low among consumers. Half of the respondents were not sure of the health benefits associated with specific vegetables, except for carrots and spinach. Some respondents volunteered nutrient content or other information.CONCLUSIONS:There was no clear indication that consumers understand the specific health benefits conferred by consumption of vegetables. Nutrient and health benefit labelling therefore has the capacity to enhance knowledge of vegetable consumers. It is recommended that health benefit labelling be tailored to promote greater consumption of vegetables in those demographic groups where vegetable consumption was lower. The present study assists the Australian vegetable industry in helping consumers make more informed consumption choices.

Vegetable fruits offer great diversity not only in their appearance and taste but also their phytochemical composition and health benefits. There is a large range of phytochemicals present in the key species, with carotenoids and phenolics (including flavonoids) common across all families. Most vegetable fruits have significant concentrations of carotenoids and, in some cases, they contain specific compounds with fairly narrow distribution in foods. This chapter largely focuses on fruits in two families, the Solanaceae (tomato and Capsicum spp.) and Cucurbitaceae (pumpkin, squash and vegetable melons/gourds) because of the amount of study they received. Most other vegetable fruits have received little scientific study but are summarized in the chapter.

Two milk-based beverages delivering twice the average daily antioxidant intake were formulated, based on synergistic combinations of fruit and vegetable extracts, and containing vitamin C (1.00 mg/ml) for shelf stability. Smokers (n = 42) consumed prototype milk A, B or non-supplemented milk (no extracts or vitamin C; 200 ml) twice daily for 6 weeks. Fasting and post-prandial (2 h after milk consumption) blood samples were collected at baseline and the end of each treatment. Non-supplemented milk significantly reduced fasting inflammatory cytokines (interleukin (IL) 6, IL-1β, tumour necrosis factor-α) compared to baseline. Both supplemented milk-based beverages significantly increased fasting plasma vitamin C concentrations and antioxidant potential and decreased serum uric acid, compared to non-supplemented milk. The beverages did not induce post-prandial oxidative stress or inflammation. Therefore, regular consumption of the supplemented milks may confer health benefits because of increased antioxidant potential or through mechanisms resulting from increased vitamin C or decreased uric acid concentrations.

The model basal eudicot plant California poppy (Eschscholzia californica Cham.) typically has intense yellow to orange petals and orange pollen due to pigmentation by carotenoids. Flower color variants ranging from white to yellow and orange are common. We analyzed flower color inheritance in a diverse range of white and yellow color variants with reduced carotenoid content. The inheritance of the petal-pollen color of 24 variant flowers was investigated through complementation analysis by hybridization between different color variants and screening F(1), F(2), and BC(1) populations for segregation of petal-pollen color. All white and yellow flower color variants exhibited the pleiotropic effect with each mutation influencing both petal and pollen color, with both petal and pollen color phenotypes coinherited. A total of 5 complementation groups were identified with the color variants behaving as single recessive loci. Epistatic interactions among the loci were also identified. The white/yellow California poppy color variants described in this paper represent a unique genetic resource for analysis of carotenoid biosynthesis in this basal eudicot species.

The New Zealand Fruit and Vegetable Alliance (NZFAVA) is a group of different associations who are working towards increasing fruit and vegetable consumption all over New Zealand. NZFAVA developed different messages and statements to create awareness among New Zealanders to increase the fruit and vegetable intake and the benefits of the same.

Tomatoes are an important source of antioxidant compounds, such as lycopene, phenolics and ascorbic acid. The main objective of this study was to determine the accessibility (availability for absorption) of the antioxidant compounds (total phenolics, total flavonoids, lycopene, ascorbic acid) and the antioxidant activity in fresh tomatoes of three cultivars (Excell, Tradiro and Flavourine) grown in New Zealand. The tomatoes were subjected to an in vitro digestion method, in which the pH, temperature, enzymes and chemical conditions were maintained according to human gastrointestinal conditions. The results showed that a high amount of the total phenolics and total flavonoids (71-77%) were released from tomatoes during digestion. However, only 3.2-4.5% of the total lycopene was released. No ascorbic acid could be detected after completion of in vitro digestion, probably due to degradation. After completion of digestion, the in vitro digestion extracts were found to have 45-50% antioxidant activity compared with the total antioxidant activity of fresh tomatoes (as measured by the 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid diammonium salt radical decolourization assay). This study shows that the antioxidant components of tomatoes were affected by the in vitro digestion conditions depending on the type of compound. This in vitro digestion method gives an estimate of the release of antioxidant components in tomato, which may predict their in vivo behaviour.

The human skeleton is continually undergoing renewal hrough a cycle of bone resorption and formation, and a umber of factors contribute to the maintenance of skeltal health, including genetic factors, age, body weight, nd height. However, nutritional factors are particularly mportant because they can usually be readily modified. nset of the three most common skeletal disorders, oseoporosis, rickets/osteomalacia, and stunting, have been ssociated with inadequate nutritional intake [1,2]. With espect to joint maintenance, although evidence has not et been presented that osteoarthritis and rheumatoid rthritis are caused by poor nutrition, poor nutrient status s often evident in patients with these conditions [3]. Fruits and vegetables, although not high in calcium, re an important source of many of the other nutrients equired for the maintenance of skeletal health, including agnesium, zinc, copper, iron, fluoride, and vitamins C nd K [2]. These minerals also act as a buffering base to he metabolic acid load from animal protein, which, if eft unmitigated, is thought to stimulate the resorption of one. However, fresh produce also contains a range of hytochemical compounds with health-promoting proprties, providing additional mechanisms through which to romote skeletal health. For example, a positive correlaion between fruit intake and heel bone mineral density in 2-y-old girls was reported, even after adjustments were ade for the nutritional value and buffering properties of

Isothiocyanates are a well-known class of cancer chemopreventive agents, and broccoli sprouts are a rich source of several isothiocyanates. We report herein that dietary administration to rats of a freeze-dried aqueous extract of broccoli sprouts significantly and dose-dependently inhibited bladder cancer development induced by N-butyl-N-(4-hydroxybutyl) nitrosamine. The incidence, multiplicity, size, and progression of bladder cancer were all inhibited by the extract, while the extract itself caused no histologic changes in the bladder. Moreover, inhibition of bladder carcinogenesis by the extract was associated with significant induction of glutathione S-transferase and NAD(P)H:quinone oxidoreductase 1 in the bladder, enzymes that are important protectants against oxidants and carcinogens. Isothiocyanates are metabolized to dithiocarbamates in vivo, but dithiocarbamates readily dissociate to isothiocyanates. We found that >70% of the isothiocyanates present in the extract were excreted in the urine as isothiocyanate equivalents (isothiocyanates + dithiocarbamates) in 12 h after a single p.o. dose, indicating high bioavailability and rapid urinary excretion. In addition, the concentrations of isothiocyanate equivalents in the urine of extract-treated rats were 2 to 3 orders of magnitude higher than those in plasma, indicating that the bladder epithelium, the major site of bladder cancer development, is most exposed to p.o. dosed isothiocyanate. Indeed, tissue levels of isothiocyanate equivalents in the bladder were significantly higher than in the liver. In conclusion, broccoli sprout extract is a highly promising substance for bladder cancer prevention and the isothiocyanates in the extract are selectively delivered to the bladder epithelium through urinary excretion.

Evidence from a variety of studies strongly points to a positive link between fruit and vegetable consumption and indices of bone and joint health, although there are few human intervention studies using single fruits or vegetables. Positive effects of eating dried plums (Prunes) on human bone health have been reported, and animal studies have demonstrated positive effects with a number of fruits and vegetables. Active phytochemicals for bone health such as isoflavones of soybean, flavonoids of orange and onion and a major carotenoid of tomato have been identified. Citrus fruits are implicated in joint health. Flavonoids found in many common fruits and vegetables have anti-inflammatory and antioxidant activity and have demonstrated effects in animals, and cells in culture. Sulphoraphane, an inducer of phase II enzymes, and present in cruciferous vegetables, has effects on cells in culture related to joint health. Given the various modes of action, combinations of phytochemicals may provide a synergistic effect stimulating a greater improvement in maintenance of bone and joint health than ispossible from individual components. Fruit and vegetable fibre can stimulate higher calcium absorption from milk, the mineral most recognised as beneficial for bone health. Maximal benefits might only be achieved by consuming the whole fruit or vegetable or a synergistic mix in combination with other foods.

Deficiency of glutathione S-transferase (GST) or NAD(P)H:quinone oxidoreductase 1 (NQO1) in humans is associated with increased risk of urothelial bladder cancer. Broccoli sprouts are a rich source of several isothiocyanates (ITCs), particularly sulforaphane (SF) which has shown promising chemopreventive activities. We report herein that a broccoli sprout ITC extract significantly induced both GST and NQO1 in cultured bladder cells in vitro and in rat bladder tissues in vivo. The inducer activity of the extract was comparable to that of pure SF on the basis of total ITC concentrations. The bladder was one of the most responsive organs to induction of the enzymes by the extract. Induction of the enzymes by the extract was largely mediated by Nrf2, a transcriptional factor that plays a critical role in the induction of many detoxification enzymes. Moreover, induction of GST and NQO1 in the rat bladder in vivo by the extract was associated with high levels of urinary ITC metabolites, but no toxic effects on the bladder mucosa were detected. In conclusion, broccoli sprout ITC extract is a potent inducer of GST and NQO1 in the bladder and is a promising agent for prevention of bladder cancer.

Three New Zealand grown tomato ( Lycopersicon esculentum L.) cultivars, Aranka, Encore, and Flavourine, were analysed for colour (CIELAB L ∗ a ∗ b ∗ values), ascorbic acid, total phenolics, lycopene, and total antioxidant activity (ABTS assay). Colour analyses of the air-dried tomatoes showed that the colour degradation as measured by the L ∗ a ∗ b ∗ values was minimal, and the colour was not significantly different ( p < 0.05) between each of the dried cultivars. In general, there was no significant difference ( p < 0.01) between the fresh cultivars in terms of antioxidant components or total antioxidant activity. The average values obtained for antioxidant components in the three fresh cultivars were: ascorbic acid, 276 mg/100 g DM, total phenolics, 613 mg gallic acid equivalents (GAE)/100 g dry matter (DM) and lycopene 38 mg/100 g DM. Total antioxidant activity of the fresh cultivars was 2917 μmole Trolox equivalent antioxidant capacity (TEAC)/100 g DM. Following forced air-drying treatment at 42 ∘ C for 48 hr, all cultivars showed significant decreases in ascorbic acid, total phenolics and total antioxidant activity, and increases in extractable lycopene contents. This study was undertaken to identify cultivars that would provide the best colour and nutrient contents after commercial air drying.