Natural antioxidants and antioxidant capacity of Brassica vegetables : A review
By A. Podsędek. 2007
1,155 citations recorded by the source corpus.
Subfields: Biochemistry, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/491a49be84790e3c601e54ec177c14ab3c053756
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In Biochemistry
In Molecular Biology
Citations in the corpus
- Phenolic Compounds in Brassica Vegetables (2010, background): “ Podsedek, A. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review.”
- Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress (2011, background): “Phenolic compounds in plants have been shown to function as free radical quenchers due to their high reactivity as electron donors (Podsędek, 2007).”
- Influence of cow manure vermicompost on the growth, metabolite contents, and antioxidant activities of Chinese cabbage (Brassica campestris ssp. chinensis) (2010, background): “Chinese cabbage is considered to be an important sources of antioxidants compounds such as vitamin C, phenols, and flavonoids (Podsędek 2007).”
- Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli (2014, background): “The healthy beneficial effects of broccoli might be partly attributed to its higher contents of antioxidants, such as ascorbate (AsA), polyphenols and glucosinolates (Podsedek, 2007; Cartea and Velasco, 2008).”
- Exogenous Application of Amino Acids Improves the Growth and Yield of Lettuce by Enhancing Photosynthetic Assimilation and Nutrient Availability (2019, background): “Conversely, in cauliflower, when nitrogen fertilizers are extended from 80 kg to 120 kg per ha, the ascorbic acid content is reduced by 7% [79].”
- Effect of domestic processing on bioactive compounds (2008, background): “The cooking of frozen Brussels sprouts in water for 15 min resulted in 28% and 2% increases in cis-b-carotene and lutein contents respectively and 7% decrease of b-carotene level (Podsedek 2007).”