Knowledge about quantitative and qualitative characterization of
phytochemical contents in Asteraceae leafy vegetables is continuously increasing due
to the strong interest from scientists and consumers. This chapter deals with leafy
vegetables of Lactuca sativa, Cichorium intybus and C. endivia species, given their
relevance within the botanical family. It gives an overview of the wide differences
occurring in genotype panels, in bioactive compound types and levels, focusing on
phenolics, carotenoids and sesquiterpenes lactones. It also provides information on
their biosynthesis pathways in plants together with health effects, bioaccessibility and
bioavailability of diverse phytonutrient classes. Finally, it outlines the effects of the
main pre-harvest and post-harvest factors affecting the amount and status of final
products intended for dietary intake, and reports on some genetic aspects and
biotechnologies aimed to biofortification of these species.
Keywords: Bioavailability, Bioaccessibility, Biosynthesis Pathways, Carotenoids,
Chicory, Endive, Genetics and Biotechnological Tools, Health impacts, Lettuce,
Phenolics, Phytonutrient Contents, Pre- and post-Harvest Factors, Sesquiterpene
Lactones.
