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Lettuce (Lactuca sativa L) is one of the most popular leafy vegetables and it is consumed most of the time as an ingredient in fresh salads. This vegetable is a good source of antioxidant phytochemicals such as phenolic compounds, which in turn are reputed to decrease the risk of suffering such diseases as cardiovascular disease, cancer, and age related degenerative processes (Viacava et al., 2014). Phytochemicals in lettuce are mainly secondary metabolites synthesized either during normal growth or under different stress sources (Boo et al., 2011). As a result, there is a growing interest in their beneficial properties and in how to increase the contents of these bioactive compounds in vegetables to improve the nutritional composition of plant foods (Martínez-Ballesta et al., 2008). Growing conditions that trigger plant defense mechanisms against different types of stress have been used as methods to increase the content of antioxidants in plants (Dh et al., 2009).

food science and technology

Effect of Harpin protein as an elicitor on the content of phenolic compounds and antioxidant capacity in two hydroponically grown lettuce (Lactuca sativa L.) varieties.