Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
By L. Howard, S. Talcott, C. H. Brenes, B. Villalón. Journal of Agricultural and Food Chemistry, 2000
724 citations recorded by the source corpus.
Subfields: Biochemistry, Plant Science
View Paper: https://www.semanticscholar.org/paper/abba2a17ea78b527eac362b6b0513852e45dc8cc
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In Biochemistry
In Plant Science
- Martin R. Broadley
- P. White
- O. Fauziah
- Maisarah Am
- R. Asmah
- S. Carvalho
- Marta W. Vasconcelos
- E. Pilon-Smits
Citations in the corpus
- Effects of Salt Stress on Plant Growth, Nutrient Partitioning, Chlorophyll Content, Leaf Relative Water Content, Accumulation of Osmolytes and Antioxidant Compounds in Pepper (Capsicum annuum L.) Cultivars (2017, background): “Pepper (Capsicum annuum L.) is an important agricultural crop, because of its economic importance and the nutritional value of its fruits; it is an excellent source of natural colors, vitamin C and antioxidant compounds worthy for human health (Howard et al., 2000).”
- Biofortification of crops with seven mineral elements often lacking in human diets--iron, zinc, copper, calcium, magnesium, selenium and iodine. (2009, background): “…in edible tissues of many crop species including carrot (Nicolle et al., 2004b), cassava (Chávez et al., 2000), lettuce (Nicolle et al., 2004a), B. oleracea (Kurilich et al., 1999), sweet pepper (Simonne et al., 1997; Howard et al., 2000), strawberry (Hakala et al., 2003) and banana (Wall, 2006).”
- Proximate Analysis, Antioxidant and Anti Proliferative Activities of Different Parts of Carica papaya (2014, background): “[34] have found that ascorbic acid content were 30% higher in red peppers compared to green peppers.”
- Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica) (2003, background): “This could be due to the presence of the phenolics and other antioxidant compounds and to the fact that the antioxidant activity is highly dependent on the particular nature of each compound (Howard et al., 2000).”