The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition
By Anna R. Proteggente, A. Pannala, G. Paganga, L. Buren, E. Wagner, S. Wiseman, F. V. D. Put, C. Dacombe, C. Rice-evans. Free radical research, 2002
875 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science
View Paper: https://www.semanticscholar.org/paper/f89b14342578774e1bf61fdd5b8a7bd9ea31adf9
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In Biochemistry
- Saliha Esin Çelik
- Mustafa Özyürek
- Resat Apak
- K. Güçlü
- K. Berker
- A. Szajdek
- Burcu Bektaşoğlu
- B. Demirata
Citations in the corpus
- The strawberry: composition, nutritional quality, and impact on human health. (2012, positive): “Several researchers have published lists of total antioxidant capacity (TAC) values of numerous foods, using their own food sources and methodologies [5,6,41,42].”
- Plant genotype affects total antioxidant capacity and phenolic contents in fruit. (2005, methodology): “Amounts of total phenolics, as determined by the olin-Ciocalteau assay, were essentially in the same range s those reported in the literature for strawberries (reference alues 161–330 mg GAE/100 g FW) [6,20] and peaches reference values 38–77 mg GAE/100 g FW) [6,21].”
- Influence of cultivation techniques on productivity and fruit quality of some Vaccinium and Rubus taxa (2008, background): “Blueberries contain vitamins A, B, C, E, PP and carotenoids, which significantly contribute to their total antioxidant capacity (Wang et al. 1996; Prior et al. 1998; Kalt et al. 1999; Proteggente et al. 2002).”
- Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, background): “strawberry >> raspberry = red plum >> red cabbage >>> grapefruit = orange > spinach > broccoli > green grape ≈ onion > green cabbage > pea > apple > cauliflower ≈ pear > tomato ≈ peach = leek > banana ≈ lettuce [108].”
- Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “Less distinctive qualitative differences are observed in the fruit of chokeberry, strawberry and raspberry [59, 73, 76].”