Lactuca: Cultivation and Uses


Jan Krüger (Editor)

Series: Plant Science Research and Practices
BISAC: SCI011000

The Lactuca genus, which is characterized by a variety of forms including annual, biennial and perennial, glabrous or pubescent herbs with abundant latex, belongs to the Asteraceae family. Lactuca is an essential source of phytochemicals and is used in traditional medicine.

The authors discuss Lactuca sativa’s anti-inflammatory, antioxidant, antidiabetic, antimicrobial, analgesic, sedative and neuroprotective effects.

The antibacterial effects of Lactuca sativa extracts are evaluated using the microwell dilution method against a wide range of clinical isolated bacteria, and the antioxidant effects are tested using ferric-reducing antioxidant power and catalase activity assay.

The genetic transformation of lettuce is examined in conjunction with the applications of this transformation in plant biotechnology.
The potential for Ulva lactuca to be used as a bioindicator of contamination is studied, as well as its capability to be employed for the removal of pollutants.

The authors explore the hypothesis that if a sufficient amount of free vitamin B12 can be incorporated into lettuce leaves grown under hydroponic conditions, lettuce could become an excellent source of vitamin B12 for vegetarians and elderly people.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Lactuca L.: World Distribution and Importance
(Mohammad Saleem Wani, PhD, Younas Rasheed Tantray, PhD, Vijay Kumar Singhal and Ishrat Jan, PhD, Department of Botany, Punjabi University, Patiala, India, and others

Chapter 2. Lactuca sativa: An Edible Source of Medicinal Benefits
(Hammad Ismail, Sara Latif, Fatima Ijaz and Erum Dilshad, Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat, Pakistan, and others)

Chapter 3. Biological Activities of Lactuca sativa Extracts
(Hayet Edziri, Fethia Skhiri and Maha Mastouri, Laboratoire des Maladies Transmissibles et des Substances Biologiquement Actives, Faculté de Pharmacie, Monastir, Tunisia, and others)

Chapter 4. Strategies for Genetic Transformation of Lactuca Sativa
(Erum Dilshad, Hammad Ismail, Hasnain Waheed, Muhammad Maaz and Zarina Khurshaid, Department of Bioinformatics and Biosciences, Faculty of Health and Life Sciences, Capital University of Science and Technology, Islamabad, Pakistan, and others)

Chapter 5. Ulva Lactuca: Adsorption, Bioaccumulation and Remediation
(María M. Areco, Vanesa N. Salomone and María dos Santos Afonso, Instituto de Investigación e Ingeniería Ambiental, UNSAM-CONICET, San Martín, Argentina, and others)

Chapter 6. Production of Vitamin b12-Enriched Lettuce for Vegetarians and Elderly People
(Tomohiro Bito and Fumio Watanabe, Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan)


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