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Items: 1 to 20 of 102

1.

Phenolic compounds and antioxidant activity in sweet potato after heat treatment.

Kim MY, Lee BW, Lee HU, Lee YY, Kim MH, Lee JY, Lee BK, Woo KS, Kim HJ.

J Sci Food Agric. 2019 Aug 6. doi: 10.1002/jsfa.9968. [Epub ahead of print]

PMID:
31385299
2.

Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.).

Ghasemzadeh A, Talei D, Jaafar HZ, Juraimi AS, Mohamed MT, Puteh A, Halim MR.

BMC Complement Altern Med. 2016 May 28;16:152. doi: 10.1186/s12906-016-1113-1.

3.

Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.).

Lee SH, Oh SH, Hwang IG, Kim HY, Woo KS, Woo SH, Kim HS, Lee J, Jeong HS.

Prev Nutr Food Sci. 2016 Jun;21(2):110-6. doi: 10.3746/pnf.2016.21.2.110. Epub 2016 Jun 30.

4.
5.

Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones.

Külen O, Stushnoff C, Holm DG.

J Sci Food Agric. 2013 Aug 15;93(10):2437-44. doi: 10.1002/jsfa.6053. Epub 2013 Feb 12.

PMID:
23400895
6.

HPLC-DAD Phenolic Characterization and Antioxidant Activities of Ripe and Unripe Sweet Orange Peels.

Omoba OS, Obafaye RO, Salawu SO, Boligon AA, Athayde ML.

Antioxidants (Basel). 2015 Jul 9;4(3):498-512. doi: 10.3390/antiox4030498.

7.
8.

Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.

Xiong L, Yang J, Jiang Y, Lu B, Hu Y, Zhou F, Mao S, Shen C.

J Food Sci. 2014 Apr;79(4):C517-25. doi: 10.1111/1750-3841.12404. Epub 2014 Mar 12.

PMID:
24621197
9.

Evaluation of antioxidant activity of three common potato (Solanum tuberosum) cultivars in Iran.

Hesam F, Balali GR, Tehrani RT.

Avicenna J Phytomed. 2012 Spring;2(2):79-85.

10.

Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts.

Chen CC, Lin C, Chen MH, Chiang PY.

Foods. 2019 Sep 6;8(9). pii: E393. doi: 10.3390/foods8090393.

11.
12.

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives.

Frond AD, Iuhas CI, Stirbu I, Leopold L, Socaci S, Andreea S, Ayvaz H, Andreea S, Mihai S, Diaconeasa Z, Carmen S.

Molecules. 2019 Apr 18;24(8). pii: E1536. doi: 10.3390/molecules24081536.

13.

Reactivity of phenolic compounds towards free radicals under in vitro conditions.

Mathew S, Abraham TE, Zakaria ZA.

J Food Sci Technol. 2015 Sep;52(9):5790-8. doi: 10.1007/s13197-014-1704-0. Epub 2015 Jan 8.

14.

Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan).

Chen XN, Fan JF, Yue X, Wu XR, Li LT.

J Food Sci. 2008 Jan;73(1):C24-8. doi: 10.1111/j.1750-3841.2007.00587.x.

PMID:
18211345
15.

Phytochemical composition and in vitro antioxidant activities of Citrus sinensis peel extracts.

Liew SS, Ho WY, Yeap SK, Sharifudin SAB.

PeerJ. 2018 Aug 3;6:e5331. doi: 10.7717/peerj.5331. eCollection 2018.

16.

Antioxidant activities and phytochemical constituents of Antidesma thwaitesianum Müll. Arg. leaf extracts.

Dechayont B, Itharat A, Phuaklee P, Chunthorng-Orn J, Juckmeta T, Prommee N, Nuengchamnong N, Hansakul P.

J Integr Med. 2017 Jul;15(4):310-319. doi: 10.1016/S2095-4964(17)60334-0.

PMID:
28659236
17.

Correlation of polyphenolic content with radical-scavenging capacity and anthelmintic effects of Rubus ulmifolius (Rosaceae) against Haemonchus contortus.

Akkari H, Hajaji S, B'chir F, Rekik M, Gharbi M.

Vet Parasitol. 2016 May 15;221:46-53. doi: 10.1016/j.vetpar.2016.03.007. Epub 2016 Mar 11.

PMID:
27084470
18.

Antioxidant and Cytotoxic Effect of Barringtonia racemosa and Hibiscus sabdariffa Fruit Extracts in MCF-7 Human Breast Cancer Cell Line.

Amran N, Rani AN, Mahmud R, Yin KB.

Pharmacognosy Res. 2016 Jan-Mar;8(1):66-70. doi: 10.4103/0974-8490.171104.

19.

Increased phenolic content and antioxidant capacity of the heated leaves of yacon (Smallanthus sonchifolius).

Ueda Y, Matsuda Y, Murata T, Hoshi Y, Kabata K, Ono M, Kinoshita H, Igoshi K, Yasuda S.

Biosci Biotechnol Biochem. 2019 Jul 22:1-10. doi: 10.1080/09168451.2019.1644151. [Epub ahead of print]

PMID:
31327308
20.

Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.

Donado-Pestana CM, Mastrodi Salgado J, de Oliveira Rios A, dos Santos PR, Jablonski A.

Plant Foods Hum Nutr. 2012 Sep;67(3):262-70.

PMID:
22802046

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