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“Tocopherols”

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Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Blue light raised tocopherols 30%.

Taxon: Cucumber plantsCucumis sativust0
Treatment: blue LEDse0
Outcome: tocopherolse0
Direction: increasee0
Value: 30%e0

Not reportedComparator

Verbatim

e0
“water-soluble phenols and tocopherols levels increase by 80% and 30% under blue LEDs”
✓ located verbatim in the source · abstract, characters 743–827

t0
“Cucumber plants”
✓ located after whitespace/quote normalisation · title, characters 52–67

Title

PHENOLS CONTENT AND PHENOLIC PEROXIDASE ACTIVITY IN CUCUMBER PLANTS UNDER LED LIGHTING

VIAZAU, Y.V.; SHALYGO, N.V. DergiPark (Istanbul University) 2014

Other claims from this paper (8)

Intervention effect Blue light raised water soluble phenols 80%.
Intervention effect Red light lowered phenols 30%.
Intervention effect Red light lowered tocopherols 13%.
Intervention effect Combined light raised phenols 55%.
Intervention effect Combined light kept tocopherols at control level.
Intervention effect Red light lowered the alpha to gamma tocopherol ratio relative to blue light.
Observation Phenolic peroxidase activity was highest under red light.
Observation Phenolic peroxidase activity was lower under blue light.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Combined light kept tocopherols at control level.

Taxon: Cucumber plantsCucumis sativust0
Outcome: tocopherols contentse0
Direction: at the level of controle0
Comparator: controle0

Not reportedTreatment

Verbatim

e0
“tocopherols contents under such lighting were at the level of control”
✓ located verbatim in the source · abstract, characters 1058–1127

t0
“Cucumber plants”
✓ located after whitespace/quote normalisation · title, characters 52–67

Title

PHENOLS CONTENT AND PHENOLIC PEROXIDASE ACTIVITY IN CUCUMBER PLANTS UNDER LED LIGHTING

VIAZAU, Y.V.; SHALYGO, N.V. DergiPark (Istanbul University) 2014

Other claims from this paper (8)

Intervention effect Blue light raised water soluble phenols 80%.
Intervention effect Blue light raised tocopherols 30%.
Intervention effect Red light lowered phenols 30%.
Intervention effect Red light lowered tocopherols 13%.
Intervention effect Combined light raised phenols 55%.
Intervention effect Red light lowered the alpha to gamma tocopherol ratio relative to blue light.
Observation Phenolic peroxidase activity was highest under red light.
Observation Phenolic peroxidase activity was lower under blue light.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Individual tocopherols in sesame oil decreased slightly during microwave heating.

Taxon: sesameSesamum indicume0
Treatment: microwave heatinge0
Outcome: individual tocopherolse0
Direction: slight decreasee0

Not reportedComparator

Verbatim

e0
“individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating”
✓ located verbatim in the source · abstract, characters 1004–1100

Title

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

Minar Hassanein Journal of Soil Sciences and Agricultural Engineering /Journal of Soil Sciences and Agricultural Engineering 2002. doi:10.21608/jssae.2002.255134

Other claims from this paper (5)

Intervention effect Microwave heating caused considerable changes in acid value, oxidation parameters and fatty acid conjugation in the oil seeds.
Intervention effect Unsaturated fatty acids decreased during microwave heating as oxidation products formed.
Intervention effect Individual tocopherols in peanut oil decreased slightly during microwave heating.
Intervention effect Individual tocopherols in soybean oil decreased markedly during microwave heating.
Recommendation The authors recommend two minutes of seed heating to obtain high-quality oils.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Individual tocopherols in peanut oil decreased slightly during microwave heating.

Taxon: peanutArachis hypogaeae0
Treatment: microwave heatinge0
Outcome: individual tocopherolse0
Direction: slight decreasee0

Not reportedComparator

Verbatim

e0
“individual tocopherols of sesame and peanut oils showed slight decrease during microwave heating”
✓ located verbatim in the source · abstract, characters 1004–1100

Title

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

Minar Hassanein Journal of Soil Sciences and Agricultural Engineering /Journal of Soil Sciences and Agricultural Engineering 2002. doi:10.21608/jssae.2002.255134

Other claims from this paper (5)

Intervention effect Microwave heating caused considerable changes in acid value, oxidation parameters and fatty acid conjugation in the oil seeds.
Intervention effect Unsaturated fatty acids decreased during microwave heating as oxidation products formed.
Intervention effect Individual tocopherols in sesame oil decreased slightly during microwave heating.
Intervention effect Individual tocopherols in soybean oil decreased markedly during microwave heating.
Recommendation The authors recommend two minutes of seed heating to obtain high-quality oils.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

The 5 kGy dose favoured tocopherols in watercress.

Taxon: watercressNasturtium officinalee0
Treatment: 5 kGy dosee0
Outcome: tocopherolse0
Direction: favourede0

Not reportedComparator

Verbatim

e0
“the 5 kGy dose favoured tocopherols and preserved the antioxidant properties in watercress samples”
✓ located verbatim in the source · abstract, characters 2350–2448

Title

From the field to the table: ionizing radiation as a feasible postharvest treatment for fresh and dried plant foods

José Pinela; Amílcar L. António; Lillian Barros; et al. Biblioteca Digital do IPB (Instituto Politecnico De Braganca) 2016

Other claims from this paper (9)

Intervention effect Irradiation did not significantly affect spotted rockrose colour, phenolic composition or antioxidant activity.
Intervention effect Medium irradiation doses preserved common mallow colour.
Intervention effect A low irradiation dose caused no adverse effect in common mallow organic acid profile.
Observation Irradiated vegetable green colour was maintained during cold storage.
Intervention effect The 2 kGy dose preserved free sugars in watercress.
Intervention effect The 2 kGy dose favoured polyunsaturated fatty acids in watercress.
Intervention effect The 5 kGy dose preserved antioxidant properties in watercress.
Intervention effect The 6 kGy dose preserved polyunsaturated fatty acids in buckler sorrel.
Intervention effect The 6 kGy dose preserved the omega-6 to omega-3 fatty acid ratio in buckler sorrel.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Carotenoids and tocopherols did not increase after UV.

Taxon: Mentha spicataMentha spicatat0
Treatment: UV exposuree0
Outcome: contents of carotenoids and tocopherolse0
Direction: did not increasee0

Not reportedComparator

Verbatim

e0
“the contents of carotenoids and tocopherols did not increase following UV exposure”
✓ located verbatim in the source · abstract, characters 1216–1298

t0
“Mentha spicata”
✓ located verbatim in the source · title, characters 76–90

Title

Comprehensive Modulation of Secondary Metabolites in Terpenoid-Accumulating Mentha spicata L. via UV Radiation

Gaia Crestani; Kristýna Večeřová; Natalie Cunningham; et al. Plants 2024. doi:10.3390/plants13131746

Other claims from this paper (7)

Intervention effect UV increased flavonoid production 1.8 fold.
Intervention effect UV left phenolic acids unchanged.
Intervention effect UV significantly increased most monoterpenes and sesquiterpenes.
Intervention effect UV increased alpha linalool up to 90 fold.
Observation Recovery increased carotenoids, mono and sesquiterpenes, and phenolics.
Observation Recovery increased amino acid contents.
Observation Recovery decreased sterols and tocopherols.

Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Tocopherols increased under mild depletion without malondialdehyde or chlorophyll changes.

Taxon: tepary beanPhaseolus acutifoliust0
Treatment: MWD conditionse0
Outcome: Tocopherols (TPH)e0
Direction: increasede0

Not reportedComparator

Verbatim

e0
“Tocopherols (TPH) increased under MWD conditions but no changes occurred in malondialdehyde (MDA) and chlorophyll (Chl) content.”
✓ located verbatim in the source · abstract, characters 815–943

t0
“tepary bean”
✓ located verbatim in the source · title, characters 68–79

Title

Antioxidative reactions inducing tolerance to severe dehydration in tepary bean ( Phaseolus acutifolius )

M. F. Mohamed; M. Schmitz-Eiberger; G. Noga European Journal of Horticultural Science 2005. doi:10.1079/ejhs.2005/36479

Other claims from this paper (19)

Intervention effect Under mild depletion, relative water content did not differ significantly from well-watered seedlings in either line.
Intervention effect NE#19 increased stomatal resistance under mild depletion.
Intervention effect NE#19 reduced transpiration under mild depletion.
Intervention effect NE#19 tended toward lower intercellular CO2 under mild depletion.
Intervention effect NE#19 tended toward elevated net photosynthesis under mild depletion.
Intervention effect NE#19 stem and root mass and specific leaf mass rose under mild depletion.
Intervention effect NE#19 leaf area per root dry mass declined under mild depletion.
Intervention effect NE#5 showed no analogous gas exchange or growth changes under mild depletion.
Intervention effect Under mild depletion, NE#19 carotenoid and ascorbic acid contents increased.
Intervention effect Under mild depletion, NE#5 peroxidase activity increased.
Intervention effect Rewatering lowered tocopherols and malondialdehyde in both lines.
Intervention effect Rewatering reduced ascorbic acid while carotenoids stayed high in NE#19.
Intervention effect NE#5 peroxidase activity increased after rewatering.
Intervention effect NE#5 Fv/Fm was higher under both mild depletion and rewatering than well-watered conditions, unlike NE#19.
Intervention effect Severe depletion reduced relative water content, though NE#19 retained 11% more than NE#5.
Intervention effect Severe depletion sharply reduced leaf, stem and root growth and specific leaf mass in both lines.
Intervention effect Under severe depletion NE#19 exceeded well-watered plants in LA/RDM and R/S ratio.
Intervention effect Severely dehydrated leaves had tocopherol levels twofold in NE#5 and threefold in NE#19 relative to well-watered plants.
Observation After rehydration NE#5 recovered better and was judged more tolerant of severe water deficit than NE#19.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

NPK plus phytoalgae increased hazelnut tocopherols by almost 18%.

Taxon: hazelnutsCoryluse0
Treatment: NPK + phytoalgaee0
Outcome: tocopherols levelse0
Direction: increasee0
Value: almost 18%e0

Not reportedComparator

Verbatim

e0
“hazelnuts treated with NPK + phytoalgae were also characterized by an increase of almost 18% in tocopherols levels”
✓ located verbatim in the source · abstract, characters 1055–1169

t0
“Almond and Hazelnut”
✓ located verbatim in the source · title, characters 70–89

Title

Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut

Liege A. Pascoalino; Filipa S. Reis; Lillian Barros; et al. Applied Sciences 2021. doi:10.3390/app11177778

Other claims from this paper (3)

Intervention effect Phytoalgae increased almond γ-tocopherol content by around 10%.
Intervention effect Phytoalgae increased almond β-tocopherol content by around 10%.
Intervention effect NPK alone increased the percentage of linoleic acid in hazelnuts by 15.1%.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Total α- and γ-tocopherols increased up to 39 mg/kg dw.

Taxon: maizeZea mayst0
Treatment: recurrent selectione1
Outcome: α‐ and γ‐Tocopherolse0
Direction: increasee0
Value: up to 39 mg/kg dwe0

Not reportedComparator

Verbatim

e0
“α‐ and γ‐Tocopherols showed an overall increase in the total content (up to 39 mg/kg dw).”
✓ located verbatim in the source · abstract, characters 812–901

t0
“maize”
✓ located verbatim in the source · title, characters 79–84

e1
“recurrent selection increase of germ proportion”
✓ located verbatim in the source · abstract, characters 431–478

Title

Increase of tocopherols, phytosterols, and carotenoids in high‐oil subtropical maize after recurrent selection

Silverio García‐Lara; Abel Rodríguez‐Treviño; Sofia Ortíz‐Islas; et al. Cereal Chemistry 2023. doi:10.1002/cche.10720

Other claims from this paper (7)

Intervention effect Recurrent selection increased germ proportion of the total kernel by 9%–12%.
Intervention effect Recurrent selection increased kernel oil content.
Intervention effect Total carotenoids rose from 13 to 17 mg/kg dry weight only in yellow populations.
Intervention effect Provitamin A, β-carotenes and β-cryptoxanthin improved in yellow populations.
Intervention effect Total phytosterols significantly increased in both populations up to 374 mg/kg dw.
Observation Phytosterol composition changed similarly in both populations.
Observation β-Sitosterol predominated among phytosterols associated with high-oil maize.

Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

Vitamin C and tocopherols increased significantly after sprouting.

Taxon: durum wheatTriticum turgidum subsp. durumt0
Treatment: sproutinge0
Outcome: Vitamin C, tocopherolse0
Direction: increasede0

Not reportedComparator

Verbatim

e0
“Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting”
✓ located verbatim in the source · abstract, characters 1027–1157

t0
“durum wheat (Triticum durum)”
✓ located verbatim in the source · title, characters 57–85

Title

Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds

Jribi, Sara; Antal, Otilia Tamara; Molnar, Helga; et al. Zenodo (CERN European Organization for Nuclear Research) 2020. doi:10.5281/zenodo.3736294

Other claims from this paper (6)

Intervention effect Sprouting significantly decreased ash and starch contents in durum wheat seeds.
Intervention effect Sprouting significantly increased reducing sugars and proteins in durum wheat seeds.
Intervention effect Total phenols and carotenoid pigments increased significantly after sprouting.
Intervention effect Antioxidant activity increased significantly after sprouting.
Observation Durum wheat landrace cultivars had the best performances.
Recommendation The authors considered sprouting useful for developing cereal products with added nutritional value.

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“Tocopherols”

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