Phenol antioxidant quantity and quality in foods: fruits.
By J. Vinson, Xuehui Su, L. Zubik, P. Bose. Journal of Agricultural and Food Chemistry, 2001
1,239 citations recorded by the source corpus.
Subfields: Biochemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/6dc6df6c3d9e0389630e1d3f6932562510c60dac
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Citations in the corpus
- Storage stability of a high dietary fibre powder from orange by‐products (2009, background): “It is possible that during HDFP storage, some compounds are formed that react with Folin-Ciocalteau reagent and significantly enhance total phenolic content (Vinson et al., 2001).”
- The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility (2016, background): “Polyphenols are secondary metabolites found abundantly in a wide variety of foods, such as fruits, vegetables, herbs, seeds and cereals, and in beverages, such as coffee, tea, cocoa and wine [1].”
- Sol–gel synthesis of zinc oxide nanoparticles using Citrus aurantifolia extracts (2013, background): “Extracts from citrus are rich sources of citric acid and ascorbic acid which are excellent reducing agents [15,16].”
- Antioxidant activity, phenol and flavonoid contents of 13 citrus species peels and tissues. (2009, background): “Many papers have reported antioxidants in juice and edible parts of oranges of different origin and from different varieties (Miller and Rice-Evans, 1997; Rapisarda et al., 1999; Roberts and Gordon, 2003; Vinson et al., 2001).”
- Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, neutral): “were also observed between different phenolic compounds or with other non-phenolic antioxidants [149] and it is generally accepted that a combination of phenolic or other antioxidants exert better antioxidant effect than pure individual compound.”
- An Alternative Use of Horticultural Crops: Stressed Plants as Biofactories of Bioactive Phenolic Compounds (2012, background): “Among these antioxidants produced and accumulated as a stress response, phenolics have been identified as those with the highest potential to protect against different degenerative diseases [15,16].”
- A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding (2009, background): “Polyphenols are found in green [2, 3] and black teas [4, 5], coffee [6], fruits [7, 8], fruit juices [9–11], vegetables [12, 13], olive oil [14, 15], red and white wines [16, 17], and chocolate [18], and are found in medium to high milligram quantities per serving for all of these foods (Figs.”