Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells

Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity

(2015) Riccardo Matera et al.   FOOD CHEMISTRY

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

(2014) Bhornchai Harakotr et al.   FOOD CHEMISTRY

Induction of Apoptosis in Colon Cancer Cells Treated with Isorhamnetin Glycosides from Opuntia Ficus-indica Pads

(2014) Marilena Antunes-Ricardo et al.   PLANT FOODS FOR HUMAN NUTRITION

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

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

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

(2012) Slađana Žilić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin-Rich Black Currant Extract and Cyanidin-3-O-Glucoside Have Cytoprotective and Anti-Inflammatory Properties

(2012) Jacynthe Desjardins et al.   JOURNAL OF MEDICINAL FOOD

Chemopreventive Effects of Free and Bound Phenolics Associated to Steep Waters (Nejayote) Obtained After Nixtamalization of Different Maize Types

(2012) Carlos Rojas-García et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant Capacity and Antimutagenic Activity of Anthocyanin and Carotenoid Extracts from Nixtamalized Pigmented Creole Maize Races (Zea mays L.)

(2012) Sandra Mendoza-Díaz et al.   PLANT FOODS FOR HUMAN NUTRITION

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

(2012) Jesús Aguayo-Rojas et al.   PLANT FOODS FOR HUMAN NUTRITION

Purple Corn (Zea mays L.) Phenolic Compounds Profile and Its Assessment as an Agent Against Oxidative Stress in Isolated Mouse Organs

(2011) Fernando Ramos-Escudero et al.   JOURNAL OF MEDICINAL FOOD

Phenolic composition and mammary cancer cell inhibition of extracts of whole cowpeas (Vigna unguiculata) and its anatomical parts

(2011) J.A. Gutiérrez-Uribe et al.   Journal of Functional Foods

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

Anthocyanins and their role in cancer prevention

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

Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China

(2008) Xiaoyan Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Structure−Function Relationships of Anthocyanins from Various Anthocyanin-Rich Extracts on the Inhibition of Colon Cancer Cell Growth

(2008) Pu Jing et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pharmacometrics of pterostilbene: preclinical pharmacokinetics and metabolism, anticancer, antiinflammatory, antioxidant and analgesic activity

(2007) Connie M. Remsberg et al.   PHYTOTHERAPY RESEARCH