Phytochemical profiles, antioxidant, and antiproliferative activities of four red‐fleshed apple varieties in China

The proanthocyanidin-specific transcription factor MdMYBPA1 initiates anthocyanin synthesis under low temperature conditions in red-fleshed apple

(2018) Nan Wang et al.   PLANT JOURNAL

Phytochemical Profiles of New Red-Fleshed Apple Varieties Compared with Traditional and New White-Fleshed Varieties

(2017) David Bars-Cortina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape “Cabernet Sauvignon” and Induce S-Phase Arrest and Apoptosis

(2017) Jianming Luo et al.   JOURNAL OF FOOD SCIENCE

MYB12 and MYB22 play essential roles in proanthocyanidin and flavonol synthesis in red-fleshed apple (Malus sieversiif. niedzwetzkyana)

(2017) Nan Wang et al.   PLANT JOURNAL

The molecular mechanism underlying anthocyanin metabolism in apple using the MdMYB16 and MdbHLH33 genes

(2017) Haifeng Xu et al.   PLANT MOLECULAR BIOLOGY

Genome re-sequencing reveals the history of apple and supports a two-stage model for fruit enlargement

(2017) Naibin Duan et al.   Nature Communications

Alleviation of Rosup-induced oxidative stress in porcine granulosa cells by anthocyanins from red-fleshed apples

(2017) Ya Xiang et al.   PLoS One

Phenolic contents and cellular antioxidant activity of Chinese hawthorn “Crataegus pinnatifida”

(2015) Lingrong Wen et al.   FOOD CHEMISTRY

Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of origin

(2015) Shaojian Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Red-fleshed Apples: Old Autochthonous Fruits as a Novel Source of Anthocyanin Antioxidants

(2015) Shadab Faramarzi et al.   PLANT FOODS FOR HUMAN NUTRITION

Inhibition of Breast Cancer Cell Proliferation and In Vitro Tumorigenesis by a New Red Apple Cultivar

(2015) Giuditta Fiorella Schiavano et al.   PLoS One

Phenolic compounds and antioxidant activity in red-fleshed apples

(2015) Xiaoqian Wang et al.   Journal of Functional Foods

Phytochemical Profiles and Antioxidant Activity of Different Varieties of Adinandra Tea (Adinandra Jack)

(2014) Yongsheng Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of the intestinal sodium-coupled glucose transporter 1 (SGLT1) by extracts and polyphenols from apple reduces postprandial blood glucose levels in mice and humans

(2014) Christine Schulze et al.   MOLECULAR NUTRITION & FOOD RESEARCH

A new ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry analytical strategy for fast analysis and improved characterization of phenolic compounds in apple products

(2013) M. Ramirez-Ambrosi et al.   JOURNAL OF CHROMATOGRAPHY A

Dietary Bioactive Compounds and Their Health Implications

(2013) Rui Hai Liu   JOURNAL OF FOOD SCIENCE

Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Red-fleshed apple as a source for functional beverages

(2010) H P.V. Rupasinghe et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Hepatoprotective Effects of Apple Polyphenols on CCl4-Induced Acute Liver Damage in Mice

(2010) Jingyu Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of Methods to Determine Antioxidant Capacities

(2009) Ayse Karadag et al.   Food Analytical Methods

Phytochemicals of Apple Peels: Isolation, Structure Elucidation, and Their Antiproliferative and Antioxidant Activities

(2008) Xiangjiu He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cellular Antioxidant Activity of Common Fruits

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY