Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

Tree tomato (Solanum betaceum Cav.) reproductive physiology: A review

(2019) Fernando Ramírez et al.   SCIENTIA HORTICULTURAE

Recent Research on the Health Benefits of Blueberries and Their Anthocyanins

(2019) Wilhelmina Kalt et al.   Advances in Nutrition

Antitumor, antioxidant and anti-inflammatory activities of kaempferol and its corresponding glycosides and the enzymatic preparation of kaempferol

(2018) Jingqiu Wang et al.   PLoS One

Anthocyanin Biosynthesis and Degradation Mechanisms in Solanaceous Vegetables: A Review

(2018) Ying Liu et al.   Frontiers in Chemistry

The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature

(2017) Narges Tajik et al.   EUROPEAN JOURNAL OF NUTRITION

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

(2016) Susana Espin et al.   FOOD CHEMISTRY

Screening of Korean Natural Products for Anti-Adipogenesis Properties and Isolation of Kaempferol-3-O-rutinoside as a Potent Anti-Adipogenetic Compound from Solidago virgaurea

(2016) Young Jang et al.   MOLECULES

Novel insight into the mechanism underlying light-controlled anthocyanin accumulation in eggplant ( Solanum melongena L.)

(2016) Mingmin Jiang et al.   PLANT SCIENCE

Phenolics profile and anti-proliferative activity of Cyphomandra Betacea fruit in breast and liver cancer cells

(2016) Maisarah Abdul Mutalib et al.   SpringerPlus

Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

(2015) Pablo G. Acosta-Quezada et al.   FOOD CHEMISTRY

Classification of fruits based on anthocyanin types and relevance to their health effects

(2015) Jim Fang   NUTRITION

The Polyphenol Chlorogenic Acid Attenuates UVB-mediated Oxidative Stress in Human HaCaT Keratinocytes

(2014) Ji Won Cha et al.   Biomolecules & Therapeutics

Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

(2014) Gema Baeza et al.   FOOD RESEARCH INTERNATIONAL

The effect of chlorogenic acid on blood pressure: a systematic review and meta-analysis of randomized clinical trials

(2014) I J Onakpoya et al.   JOURNAL OF HUMAN HYPERTENSION

Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a 13C-tracer study

(2013) Charles Czank et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

(2013) Yang Zhang et al.   CURRENT BIOLOGY

Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

(2013) Henry I. Castro-Vargas et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Novel phenotypes related to the breeding of purple-fruited tomatoes and effect of peel extracts on human cancer cell proliferation

(2013) Andrea Mazzucato et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Radioprotection by two phenolic compounds: Chlorogenic and quinic acid, on X-ray induced DNA damage in human blood lymphocytes in vitro

(2012) Nilufer Cinkilic et al.   FOOD AND CHEMICAL TOXICOLOGY

Bilberry and blueberry anthocyanins act as powerful intracellular antioxidants in mammalian cells

(2012) Spela Moze Bornsek et al.   FOOD CHEMISTRY

A Structural Basis for the Biosynthesis of the Major Chlorogenic Acids Found in Coffee

(2012) L. A. Lallemand et al.   PLANT PHYSIOLOGY

A comprehensive review of CUPRAC methodology

(2011) Mustafa Özyürek et al.   Analytical Methods

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

(2011) Coralia Osorio et al.   FOOD CHEMISTRY

Quercetin and rutin exhibit antiamyloidogenic and fibril-disaggregating effects in vitro and potent antioxidant activity in APPswe cells

(2011) Karim Jiménez-Aliaga et al.   LIFE SCIENCES

Variation among tree tomato (Solanum betaceum Cav.) accessions from different cultivar groups: implications for conservation of genetic resources and breeding

(2010) Pablo G. Acosta-Quezada et al.   GENETIC RESOURCES AND CROP EVOLUTION

Health Benefits of Vitamins and Secondary Metabolites of Fruits and Vegetables and Prospects To Increase Their Concentrations by Agronomic Approaches

(2010) Florine Poiroux-Gonord et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit

(2010) María Gómez-Romero et al.   PHYTOCHEMISTRY

Synergetic effects of nitrogen depletion, temperature, and light on the content of phenolic compounds and gene expression in leaves of tomato

(2010) Trond Løvdal et al.   PHYTOCHEMISTRY

Protective effect of tetrahydrocurcumin and chlorogenic acid against streptozotocin–nicotinamide generated oxidative stress induced diabetes

(2010) Krishnamoorthy Karthikesan et al.   Journal of Functional Foods

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

(2009) Nelson H. Hurtado et al.   FOOD CHEMISTRY

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceumCav.)

(2009) Catalina Vasco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Evaluation of Antioxidant Activity and Genotoxicity of Alcoholic and Aqueous Beverages and Pomace Derived from Ripe Fruits of Cyphomandra betacea Sendt.

(2009) Roxana M. Ordóñez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

(2008) Catalina Vasco et al.   FOOD CHEMISTRY

Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

(2008) Christian Mertz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress

(2008) Mei-Chun Kou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of chlorogenic acid biosynthesis in Solanum lycopersicum; consequences for phenolic accumulation and UV-tolerance

(2008) Carla Clé et al.   PHYTOCHEMISTRY

In vitro antioxidant properties of rutin

(2007) Jianxiong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY