Major phenolics in apple and their contribution to the total antioxidant capacity.

By K. Lee, Y. J. Kim, Dae-Ok Kim, H. Lee, Chang Yong Lee. Journal of Agricultural and Food Chemistry, 2003

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Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. (2011, methodology): “The vitamin C equivalent antioxidant capacity (VCEAC) test developed by Lee et al. (2003) was used in this study.”
Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region (2008, background): “Lee et al. (2003) reported that quercetin is an important phenol with antioxidative properties, however it is much more easily taken up by the human body in the form of glycosides, which are afterwards transformed into quercetin.”
Comprehending crystalline β-carotene accumulation by comparing engineered cell models and the natural carotenoid-rich system of citrus (2011, neutral): “Apples provide a diet high in polyphenolics and flavonoids, and therefore represent a major source of dietary antioxidants (Vinson et al., 2001; Lee et al., 2003).”