Antioxidant and antiproliferative activities of common vegetables.
By Y. Chu, Jie Sun, Xianzhong Wu, R. Liu. Journal of Agricultural and Food Chemistry, 2002
989 citations recorded by the source corpus.
Subfields: Biochemistry, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/757ece4efcaedc1eb13c81ec695f6b67f3ed7b7b
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In Biochemistry
Citations in the corpus
- Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables (2007, background): “The range for total phenolic content in cabbage cultivars recorded in this study are lower than the previously published data of Chu et al. (2002), wherein they reported higher total phenolic content in cabbage (54.”
- The strawberry: composition, nutritional quality, and impact on human health. (2012, neutral): “cardiovascular and neurologic diseases, and cancer [1–4].”
- Natural antioxidants and antioxidant capacity of Brassica vegetables : A review (2007, background): “…different oxidation systems and methods to measure antioxidant capacity (Azuma, Ippoushi, Ito, Higashio & Terao, 1999; Cao, Sofic, & Prior, 1996; Chu et al., 2002; Honer & Cervellati, 2002; Ou, ARTICLE IN PRESS A. Podsędek / LWT 40 (2007) 1–118 Huang, Hampsch-Woodill, Flanagan, & Deemer, 2002;…”
- Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research (2006, background): “Of the 10 most consumed vegetables in the U.S., broccoli (Brassica oleracea Italica group) contains the highest amount of total phenolics, and cucumber (Cucumis sativus) the lowest (Chu et al., 2002).”