Betalains--a new class of dietary cationized antioxidants.

By J. Kanner, S. Harel, R. Granit. Journal of Agricultural and Food Chemistry, 2001

694 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/91de53f2a88584365b8a0482160e49fab03c3a8b

How researchers see this paper

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

In Food Science

1. Á. Gil-Izquierdo
2. C. García‐Viguera
3. D. Moreno
4. J. I. Gil

In Pharmacology

1. Á. Gil-Izquierdo
2. C. García‐Viguera
3. D. Moreno
4. J. I. Gil

Citations in the corpus

• Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus) (2010, background): “Klimczak et al. (2002) analysed the free phenolic acid content ofA.”
• Betalains in the era of global agri-food science, technology and nutritional health (2008, background): “revealed that betalains are bioavailable (Tesoriere et al. 2004a; Frank et al. 2005; Sembries et al. 2006; Netzel et al. 2005; Kanner et al. 2001).”
• Betacyanin synthesis in red beet (Beta vulgaris) leaves induced by wounding and bacterial infiltration is preceded by an oxidative burst (2004, background): “[22] found that betanin and betanidin from B.”