Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables

Cherries and Health: A Review

(2011) Letitia M. McCune et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Micronutrient Mineral and Folate Content of Australian and Imported Dried Fruit Products

(2011) Louise E. Bennett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review

(2011) Raju Lal Bhardwaj et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Flavonoids and other Polyphenols on Inflammation

(2011) R. González et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical and functional properties of the native banana (Musa acuminata×balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours

(2011) Noor Aziah Abdul Aziz et al.   FOOD CHEMISTRY

Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

(2011) Vera Lavelli et al.   FOOD CHEMISTRY

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana)

(2011) M. Naczk et al.   FOOD CHEMISTRY

Beneficial effect of Ficus religiosa Linn. on high-fat-diet-induced hypercholesterolemia in rats

(2011) Manal A. Hamed   FOOD CHEMISTRY

The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

(2011) Mingxia Zhang et al.   FOOD CHEMISTRY

Structural diversity and antioxidant activity of condensed tannins fractionated from mangosteen pericarp

(2011) Hai-Chao Zhou et al.   FOOD CHEMISTRY

Process optimisation for recovery of carotenoids from tomato waste

(2011) Irini F. Strati et al.   FOOD CHEMISTRY

Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables

(2011) Filomena Conforti et al.   FOOD CHEMISTRY

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

(2011) Ángela Suárez-Jacobo et al.   FOOD CHEMISTRY

Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation

(2011) Rajeev Bhat et al.   FOOD CHEMISTRY

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries

(2011) Dragan Žnidarčič et al.   FOOD CHEMISTRY

Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice

(2011) Davide Barreca et al.   FOOD CHEMISTRY

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca

(2011) Noelia Jacobo-Valenzuela et al.   FOOD RESEARCH INTERNATIONAL

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

(2011) Ralf Martin Schweiggert et al.   FOOD RESEARCH INTERNATIONAL

The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Can phytochemical antioxidant rich foods act as anti-cancer agents?

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines

(2011) Gary G. Adams et al.   FOOD RESEARCH INTERNATIONAL

Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults

(2011) Maribel Robles-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects

(2011) Víctor Falguera et al.   FOOD RESEARCH INTERNATIONAL

Tomato waste: A potential source of hydrophilic antioxidants

(2011) Sladjana Savatović et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Mass transfer during the osmotic dehydration of West Indian cherry

(2011) Mirtes Aparecida da Conceição Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact

(2010) Francisco Jiménez-Colmenero et al.   FOOD CHEMISTRY

Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): A review

(2010) Roderick J. Weston   FOOD CHEMISTRY

Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India

(2010) Sudhanshu Saxena et al.   FOOD CHEMISTRY

Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels

(2010) Fouad Abdulrahman Hassan et al.   FOOD CHEMISTRY

Rapid HPLC-UV method for quantification of l-citrulline in watermelon and its potential role on smooth muscle relaxation markers

(2010) G.K. Jayaprakasha et al.   FOOD CHEMISTRY

Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran

(2010) Hong-Jhang Chen et al.   FOOD CHEMISTRY

Impact of minimal processing on orange bioactive compounds during refrigerated storage

(2010) Lucía Plaza et al.   FOOD CHEMISTRY

Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying

(2010) Yardfon Tanongkankit et al.   FOOD CHEMISTRY

Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts

(2010) Boris Nemzer et al.   FOOD CHEMISTRY

Quantification of antidiabetic extracts and compounds in bitter gourd varieties

(2010) Sandra D. Habicht et al.   FOOD CHEMISTRY

Selenium contents of Portuguese commercial and wild edible mushrooms

(2010) Filipe Costa-Silva et al.   FOOD CHEMISTRY

Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

(2010) Yanina S. Coria Cayupán et al.   FOOD CHEMISTRY

Antioxidant and antiproliferative capacities of phenolics purified from Phyllanthus emblica L. fruit

(2010) Wei Luo et al.   FOOD CHEMISTRY

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety

(2010) Deisy Hervert-Hernández et al.   FOOD RESEARCH INTERNATIONAL

How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health

(2010) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

(2010) Laura E. Gayosso-García Sancho et al.   FOOD RESEARCH INTERNATIONAL

Some Common Antidiabetic Plants of the Indian Subcontinent

(2010) Goutam Thakur et al.   FOOD REVIEWS INTERNATIONAL

Dietary Flavonoid Quercetin and Associated Health Benefits—An Overview

(2010) Arif Tasleem Jan et al.   FOOD REVIEWS INTERNATIONAL

Non-isoflavone Phytochemicals in Soy and Their Health Effects

(2010) Jie Kang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Chemical Composition and Antioxidant/Antidiabetic Potential of Brazilian Native Fruits and Commercial Frozen Pulps

(2010) Any Elisa De Souza Schmidt Gonçalves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility

(2010) Deisy Hervert-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Bioactivity of Mango Flesh and Peel Extracts on Peroxisome Proliferator-Activated Receptor γ[PPARγ] Activation and MCF-7 Cell Proliferation: Fraction and Fruit Variability

(2010) Ashley S. Wilkinson et al.   JOURNAL OF FOOD SCIENCE

Xanthones from Mangosteen Inhibit Inflammation in Human Macrophages and in Human Adipocytes Exposed to Macrophage-Conditioned Media

(2010) Akkarach Bumrungpert et al.   JOURNAL OF NUTRITION

Juice components and antioxidant capacity of four Tunisian Citrus varieties

(2010) Moufida Saidani Tounsi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Solanum nigrum L. polyphenolic extract inhibits hepatocarcinoma cell growth by inducing G2/M phase arrest and apoptosis

(2010) Hsueh-Chun Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

(2010) Mohammed Aider et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development and biological activities of marine-derived bioactive peptides: A review

(2010) Se-Kwon Kim et al.   Journal of Functional Foods

Rutin inhibits hydrogen peroxide-induced apoptosis through regulating reactive oxygen species mediated mitochondrial dysfunction pathway in human umbilical vein endothelial cells

(2009) Guohua Gong et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

(2009) Carl Grey et al.   FOOD CHEMISTRY

Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening

(2009) Ratiporn Haruenkit et al.   FOOD CHEMISTRY

Anti-inflammatory effects of Punica granatum Linne in vitro and in vivo

(2009) Chia-Jung Lee et al.   FOOD CHEMISTRY

Resveratrol as a Health and Disease Benefit Agent

(2009) İsmail Tosun et al.   FOOD REVIEWS INTERNATIONAL

Mango Bioactive Compounds and Related Nutraceutical Properties—A Review

(2009) Martin Masibo et al.   FOOD REVIEWS INTERNATIONAL

Tomatoes and Tomato Products as Dietary Sources of Antioxidants

(2009) Renata Galhardo Borguini et al.   FOOD REVIEWS INTERNATIONAL

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

(2009) C.M. Ajila et al.   Innovative Food Science & Emerging Technologies

Fatty Acids, Sterols, and Antioxidant Activity in Minimally Processed Avocados during Refrigerated Storage

(2009) Lucía Plaza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds from Mexican Lime (Citrus aurantifolia) Juice Induce Apoptosis in Human Pancreatic Cells

(2009) Jaiprakash R. Patil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds: Historical Perspectives, Opportunities, and Challenges

(2009) Bhimanagouda S. Patil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modulation of Inflammatory Genes by Natural Dietary Bioactive Compounds

(2009) Min-Hsiung Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps

(2009) Neuza Mariko Aymoto Hassimotto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Therapeutic effect of ferulic acid, an ethereal fraction of ethanolic of seed of Syzygium cumini against streptozotocin-induced diabetes in male rat

(2009) S. Mandal et al.   METHODS AND FINDINGS IN EXPERIMENTAL AND CLINICAL PHARMACOLOGY

Milk-derived bioactive peptides: From science to applications

(2009) Hannu Korhonen   Journal of Functional Foods

Globe artichoke: A functional food and source of nutraceutical ingredients

(2009) Vincenzo Lattanzio et al.   Journal of Functional Foods

α-Glucosidase inhibitory activity of Syzygium cumini (Linn.) Skeels seed kernel in vitro and in Goto–Kakizaki (GK) rats

(2008) Jayantrao Shinde et al.   CARBOHYDRATE RESEARCH

Medicinal properties of mangosteen (Garcinia mangostana)

(2008) José Pedraza-Chaverri et al.   FOOD AND CHEMICAL TOXICOLOGY

Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues

(2008) Dorit Helbig et al.   FOOD CHEMISTRY

Recovery of bioactive compounds in kiwifruit juice by ultrafiltration

(2008) A. Cassano et al.   Innovative Food Science & Emerging Technologies

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Functionality of Bioactive Compounds in Brazilian Strawberry (Fragaria × ananassa Duch.) Cultivars: Evaluation of Hyperglycemia and Hypertension Potential Using in Vitro Models

(2008) Marcia da Silva Pinto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isothiocyanate Concentration in Kohlrabi (Brassica oleracea L. Var.gongylodes) Plants As Influenced by Sulfur and Nitrogen Supply

(2008) Jóska Gerendás et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Bioactive Compounds in Buckwheat Sprouts and Their Effect on Blood Cholesterol in Hamsters

(2008) Li-Yun Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields

(2008) Isabel Odriozola-Serrano et al.   JOURNAL OF FOOD ENGINEERING

Influence of light on health-promoting phytochemicals of broccoli sprouts

(2008) Santiago Pérez-Balibrea et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract

(2007) C.M. Ajila et al.   FOOD AND CHEMICAL TOXICOLOGY

α-Glucosidase and α-amylase inhibitory activities of Nepalese medicinal herb Pakhanbhed (Bergenia ciliata, Haw.)

(2007) Megh Raj Bhandari et al.   FOOD CHEMISTRY

ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)

(2007) Anne Pihlanto et al.   FOOD CHEMISTRY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE

In the search of new functional food ingredients from algae

(2007) M PLAZA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY