Berry phenolics and their antioxidant activity.

By Marja P. Kähkönen, and Anu I. Hopia, M. Heinonen. Journal of Agricultural and Food Chemistry, 2001

1,043 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/64d02591fcebb6ab70ae981a902ed91ae4b7f8d5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. A. Szajdek
2. E. Xia
3. Huabin Li
4. E. Borowska

In Food Science

1. E. Xia
2. Huabin Li

In Plant Science

1. O. Fauziah
2. S. K. Bøhn
3. David R. Jacobs
4. Maisarah Am
5. B. Halvorsen
6. Rune Blomhoff
7. M. Carlsen
8. K. Phillips

Citations in the corpus

• Antioxidant capacities and total phenolic contents of 62 fruits. (2011, background): “Therefore, phenolic compounds, not vitamins and minerals in plants, have attracted increasing attention as potential agents for preventing and treating many oxidative stress-related diseases (Kahkonen et al., 2001; Robards et al., 1999).”
• In vitro and in vivo evaluation of the prebiotic activity of water-soluble blueberry extracts (2009, background): “Although the mechanism by which BBE extracts increase the viability of L. rhamnosus is not known, this enhancing effect may be due to the ability of blueberry extract, as an antioxidant agent ( Kahkonen et al. 2001; Schotsmans et al. 2007), to modulate the oxidative stress in the medium generated b”
• Proximate Analysis, Antioxidant and Anti Proliferative Activities of Different Parts of Carica papaya (2014, background): “Therefore, there is an increasing interest in the antioxidant activity presents in the diet, since they play important roles in organism’s defense system against ROS [3].”
• The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, background): “With their high content of phytochemicals such as flavonoids, tannins, stilbenoids, phenolic acids and lignans [43-45] berries and berry products are potentially excellent antioxidant sources.”
• Cultivation, Genetic, Ethnopharmacology, Phytochemistry and Pharmacology of Moringa oleifera Leaves: An Overview (2015, result): “These amounts are greater than concentrations found in nuts [103], similar to those found in some plants [104] and berries [105], but much lower compared to the concenctrations found in other medicinal plants [106].”
• Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “As demonstrated by Scandinavian research [14, 19], the level of phytochemicals is largely determined by environmental conditions.”
• The strawberry: composition, nutritional quality, and impact on human health. (2012, neutral): “The major class of phenolic compounds is represented by the flavonoids (mainly anthocyanins, with flavonols and flavanols providing a minor contribution), followed by hydrolyzable tannins (ellagitannins and gallotannins) and phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), with conde”