Bioactive compounds and antioxidant activity of pepper (Capsicum sp.) genotypes

Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn

(2012) Fernanda D. B. Abadio Finco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive characteristics and antioxidant activities of nine peppers

(2012) Yongliang Zhuang et al.   Journal of Functional Foods

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

(2011) Ismael Ivan Rockenbach et al.   FOOD CHEMISTRY

Edible Neotropical Blueberries: Antioxidant and Compositional Fingerprint Analysis

(2011) Keyvan Dastmalchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding

(2011) Yuni Wahyuni et al.   PHYTOCHEMISTRY

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

(2010) Maria do Socorro M. Rufino et al.   FOOD CHEMISTRY

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

(2010) Emilio Alvarez-Parrilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variability of carotenoid biosynthesis in orange colored Capsicum spp.

(2010) Ivette Guzman et al.   PLANT SCIENCE

Anthocyanin attenuates CD40-mediated endothelial cell activation and apoptosis by inhibiting CD40-induced MAPK activation

(2008) Min Xia et al.   ATHEROSCLEROSIS

An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months

(2008) Yuya OGISO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Effect of cooking on the antioxidant properties of coloured peppers

(2008) Ai Mey Chuah et al.   FOOD CHEMISTRY

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

(2008) F MENICHINI et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma☆

(2008) Maria Garcia-Alonso et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY