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|Arbuscular mycorrhizal fungi (AMF) improved growth and nutritional quality of greenhouse-grown lettuce.|
|Authors: ||Baslam, M. (Marouane)|
Garmendia, I. (Idoia)
Goicoechea, N. (Nieves)
|Keywords: ||Antioxidant compounds|
|Issue Date: ||Sep-2011|
|Publisher version: ||http://dx.doi.org/10.1021/jf200501c|
|Citation: ||Baslam M, Garmendia I, Goicoechea N. Arbuscular mycorrhizal fungi (AMF) improved growth and nutritional quality of greenhouse-grown lettuce. J Agric Food Chem 2011 May 25;59(10):5504-5515.|
Lettuce can be associated with arbuscular mycorrhizal fungi (AMF). This symbiosis involves a molecular dialogue between fungus and plant that includes the activation of antioxidant, phenylpropanoid, or carotenoid pathways. The objective of this study was to test if the association of lettuce with AMF benefited plant growth and increased the contents of compounds potentially beneficial for human health. Results showed that AMF improved growth of lettuce, thus producing a dilution effect on the concentrations of some mineral nutrients (e.g., Ca and Mn). However, Cu, Fe, anthocyanins, carotenoids, and, to a lesser extent, phenolics appeared in higher concentrations (on a wet basis) in mycorrhizal than in nonmycorrhizal plants.
|Permanent link: ||http://hdl.handle.net/10171/22608|
|Appears in Collections:||DA - Ciencias - Biología Vegetal - Artículos|
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