Total phenolics, total anthocyanins and antioxidant capacity of native and elite blue maize hybrids (Zea maysL.)

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Nutraceutical profiles of improved blue maize (Zea mays) hybrids for subtropical regions

(2012) Marcos Urias-Peraldí et al.   FIELD CROPS RESEARCH

Blueberry anthocyanins: protection against ageing and light-induced damage in retinal pigment epithelial cells

(2011) Yixiang Liu et al.   BRITISH JOURNAL OF NUTRITION

Evaluation of the effects of anthocyanins in type 2 diabetes

(2011) Renata A. Soriano Sancho et al.   FOOD RESEARCH INTERNATIONAL

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

(2010) Saraid Mora-Rochin et al.   JOURNAL OF CEREAL SCIENCE

Extraction and identification of anthocyanin from purple corn (Zea maysL.)

(2009) Zhendong Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanin/Polyphenolic-Rich Fruit Juice Reduces Oxidative Cell Damage in an Intervention Study with Patients on Hemodialysis

(2008) T. M. Spormann et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Anthocyanins and their role in cancer prevention

(2008) Li-Shu Wang et al.   CANCER LETTERS

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

(2008) Leticia X. Lopez-Martinez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY