Effects of cooking and drying on phenolic compounds and antioxidant activity of African green leafy vegetables

Protective effects of kaempferol against reactive oxygen species-induced hemolysis and its antiproliferative activity on human cancer cells

(2016) Wenzhen Liao et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Dietary Total Antioxidant Capacity is Inversely Associated with Prostate Cancer Aggressiveness in a Population-Based Study

(2016) Terrence M. Vance et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts

(2015) Joash Ban Lee Tan et al.   FOOD CHEMISTRY

Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

(2015) Nhuan Do Thi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Advantages and limitations of common testing methods for antioxidants

(2015) R. Amorati et al.   FREE RADICAL RESEARCH

Significance of Antioxidant Potential of Plants and its Relevance to Therapeutic Applications

(2015) Deepak M. Kasote et al.   International Journal of Biological Sciences

Preventive effects of bitter melon (Momordica charantia) against insulin resistance and diabetes are associated with the inhibition of NF-κB and JNK pathways in high-fat-fed OLETF rats

(2015) Soo Jin Yang et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Metabolic fingerprinting of Arabidopsis thaliana accessions

(2015) Mariana Sotelo-Silveira et al.   Frontiers in Plant Science

The effects of storage temperature on the quality and phenolic metabolism of whole and minimally processed kale leaves

(2015) Adriano Do Nascimento Simões et al.   Acta scientiarum. Agronomy.

Indigenous leafy vegetables (imifino, morogo, muhuro) in South Africa: A rich and unexplored source of nutrients and antioxidants

(2014) C. Njume et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Study on the Anti-Gout Activity of Chlorogenic Acid: Improvement on Hyperuricemia and Gouty Inflammation

(2014) Zhao-Qing Meng et al.   AMERICAN JOURNAL OF CHINESE MEDICINE

The Effect of Temperature on Pressurised Hot Water Extraction of Pharmacologically Important Metabolites as Analysed by UPLC-qTOF-MS and PCA

(2014) B. S. Khoza et al.   Evidence-based Complementary and Alternative Medicine

Comparative Study on the Phenolic Content, Antioxidant Properties and HPLC Fingerprinting of Three Varieties ofCelosiaSpecies

(2014) O.R. Molehin et al.   JOURNAL OF FOOD BIOCHEMISTRY

Chlorogenic Acid Protects against Atherosclerosis in ApoE−/− Mice and Promotes Cholesterol Efflux from RAW264.7 Macrophages

(2014) Chongming Wu et al.   PLoS One

Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies

(2014) X. Wang et al.   BMJ-British Medical Journal

Ethnobotanical survey of wild vegetables in Mbashe and Nkonkobe municipalities, Eastern Cape Province, South Africa

(2014) Callistus Bvenura et al.   ACTA BOTANICA GALLICA

A Methanol Extract of Adansonia digitata L. Leaves Inhibits Pro-Inflammatory iNOS Possibly via the Inhibition of NF-κB Activation

(2013) Yihunie Ayele et al.   Biomolecules & Therapeutics

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Effects of drying temperature on the chemical and physical properties of Musa acuminata Colla (AAA Group) leaves

(2013) M. Sandra Sagrin et al.   INDUSTRIAL CROPS AND PRODUCTS

The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables

(2013) Memnune Şengül et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasumvar.porrum)

(2013) Nathalie Bernaert et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cosmos Caudatus as a Potential Source of Polyphenolic Compounds: Optimisation of Oven Drying Conditions and Characterisation of Its Functional Properties

(2013) Ahmed Mediani et al.   MOLECULES

Techniques for Analysis of Plant Phenolic Compounds

(2013) Ali Khoddami et al.   MOLECULES

Phenolic compounds: their journey after intake

(2013) G. R. Velderrain-Rodríguez et al.   Food & Function

Factors affecting the antioxidant potential and health benefits of plant foods

(2012) Hongyan Li et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment

(2012) Brian D. Craft et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method

(2012) Boonyadist Vongsak et al.   INDUSTRIAL CROPS AND PRODUCTS

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Ethnomedicine of the Kagera Region, north western Tanzania. Part 3: plants used in traditional medicine in Kikuku village, Muleba District

(2012) Mainen J Moshi et al.   Journal of Ethnobiology and Ethnomedicine

Anti-Allergic Effects of Vernonia amygdalina Leaf Extracts in Hapten-Induced Atopic Dermatitis-Like Disease in Mice

(2012) Nlandu Roger Ngatu et al.   ALLERGOLOGY INTERNATIONAL

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

(2011) U. Tiwari et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Antidiabetic Properties of Condensed Tannins in Acetonic Extract of Selected Raw and Processed Indigenous Food Ingredients from Kenya

(2011) Catherine Nkirote Kunyanga et al.   JOURNAL OF FOOD SCIENCE

The significance of African vegetables in ensuring food security for South Africa’s rural poor

(2010) Tim G. B. Hart   AGRICULTURE AND HUMAN VALUES

Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice

(2010) Ae-Sim Cho et al.   FOOD AND CHEMICAL TOXICOLOGY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Polyphenols-rich Vernonia amygdalina shows anti-diabetic effects in streptozotocin-induced diabetic rats

(2010) Khang Wei Ong et al.   JOURNAL OF ETHNOPHARMACOLOGY

Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health: A review

(2010) Nangula P. Uusiku et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Natural Antioxidants: Fascinating or Mythical Biomolecules?

(2010) Ashwell Ndhlala et al.   MOLECULES

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Phenolic Compounds in Brassica Vegetables

(2010) María Elena Cartea et al.   MOLECULES

HPLC/DAD/MS characterisation and analysis of flavonoids and cynnamoil derivatives in four Nigerian green-leafy vegetables

(2009) Salawu Sule Ola et al.   FOOD CHEMISTRY

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

(2009) R.A. Mustafa et al.   JOURNAL OF FOOD SCIENCE