Characterisation and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium)

By C. Nicolle, A. Carnat, D. Fraisse, J. Lamaison, E. Rock, H. Michel, Pierre Amouroux, C. Rémésy. 2004

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Regulated Water Deficits Improve Phytochemical Concentration in Lettuce (2010, methodology): “Lettuce contains various health-promoting phytochemicals, including vitamins and phenolic compounds with antioxidant properties (Caldwell, 2003; Llorach et al., 2004; Nicolle et al., 2004).”
Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry (2012, result): “Lollo Rosso and Red Leaf contained larger amounts of flavonols and caffeic acid derivatives than Green Leaf while the red-leafed genotypes had high content of anthocyanins, in agreement with other reports (DuPont et al., 2000; Nicolle et al., 2004; Llorach et al., 2008).”
Biofortification of crops with seven mineral elements often lacking in human diets--iron, zinc, copper, calcium, magnesium, selenium and iodine. (2009, background): “There is also significant genetic variation in the concentration of ascorbic acid in edible tissues of many crop species including carrot (Nicolle et al., 2004b), cassava (Chávez et al., 2000), lettuce (Nicolle et al., 2004a), B. oleracea (Kurilich et al., 1999), sweet pepper (Simonne et al., 1997;…”