Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage.

By Shiow Y. Wang, Hsin-Shan Lin. Journal of Agricultural and Food Chemistry, 2000

1,423 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/443cfd85c7abc948e9bf0728e51dc72dab79b61e

How researchers see this paper

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In Biochemistry

1. D. Valero
2. M. Serrano
3. A. Szajdek
4. P. Toivonen
5. C. Finn
6. E. Borowska

In Organic Chemistry

1. A. Szajdek
2. E. Borowska

Citations in the corpus

• The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition (2002, background): “Furthermore, Wang and Lin[54] reported that the total phenolic content in different varieties of ripe strawberry fruits ranged from 95 to 152 mg GAE/100 g FW but they also found a variation from 91 to 278 mg GAE/100 g FW depending on the stages of maturity, with the less ripe fruits showing the high”
• Strawberry fruit quality attributes after application of plant growth stimulating compounds (2009, background): “Because of these compounds, strawberry fruits have demonstrated a remarkable high scavenging activity toward chemically generated radicals, thus making these fruits effective in inhibiting oxidation of human low-density lipoproteins (Wang and Lin, 2000).”
• Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit (2018, background): “Sohiong is rich in total phenols and is resulted higher compared to Canby red raspberry and strawberry but found to be lower compared to blackberry [22, 62].”
• Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, result): “These findings have been confirmed in the research of Häkkinen and Törrönen [19], Wang and Lin [20], Connor et al.”
• Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “This seems to be a general behavior of red-purple fruits, since correlations were also found between the values of the antioxidant capacity and the anthocyanin content in blackberries, red raspberries, black raspberries, and strawberries (Wang and Lin, 2000).”
• The strawberry: composition, nutritional quality, and impact on human health. (2012, positive): “In fact, in all cultivars anthocyanin accumulated in the red stage, coinciding with red-colored fruits, whereas small amounts were found in pink and none in green fruits [10,50,51].”