Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin.

By Y. Noda, T. Kaneyuki, A. Mori, L. Packer. Journal of Agricultural and Food Chemistry, 2002

626 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/40136d29a1bf4c229c6e262470293aecc0b1fbc7

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In Biochemistry

1. Umezuruike Linus Opara

In Nutrition and Dietetics

1. O. J. Caleb
2. Umezuruike Linus Opara

Citations in the corpus

• Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review (2011, background): “Pomegranate anthocyanins have been demonstrated to scavenge hydroxyl (OH−) and superoxide (O−) radicals, preventing lipid peroxidation in rat brain homogenates (Noda et al. 2002).”
• Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying (2010, background): “…same anthocyanin profile as those reported by Miguel et al. (2004) for ‘Assaria’ pomegranate, by Gil et al. (2000) for ‘Wonderful’ pomegranate, and by Noda et al. (2002) who reported that delphinidin-3,5-diglucoside was a major anthocyanin a ab b (B)(A) c cd d Figure 1 Chromatograms of…”