Polyphenol Content, Antioxidant Enzyme Activities, and Antiobesity Effect of Asparagus (Asparagus officinalis L.)

Asparagus (Asparagus officinalis L.) consumption has increased because of its human health benefits attributed to the presence of bioactive compounds, which lower cholesterol in the human body and inhibit cancer. Two main experiments were performed to determine the polyphenol, flavonoid, and antioxidant enzyme activity in four segments from the spear tip to base of asparagus, and to determine the bioactive compound and antiobesity effects in four different asparagus cultivars. Polyphenol and flavonoid contents were the highest in the first and second segments from the spear tip. The superoxide dismutase (SOD) and catalase (CAT) activities in the first segment from the spear tip were higher than those in the other segments; however, peroxidase (POX) activity was lower in the first segment from the spear tip than that in the other segments. Total flavonoid content of the four asparagus cultivars did not differ significantly. Total phenolic compound content was the lowest in the NJ953 cultivar, whereas UC157’ had the highest (39.23 mg·L-1). The NJ953 cultivar showed lower lipid accumulation than that in the other cultivars. The biological activity of edible asparagus identified in the present study is expected to enhance human health and aid in preventing several diseases.