Investigation of the Distribution and Content of Acetylcholine, a Novel Functional Compound in Eggplant

LC–MS/MS Analysis of Choline Compounds in Japanese-Cultivated Vegetables and Fruits

(2020) Wenhao Wang et al.   Foods

Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds

(2020) Serena Martini et al.   FOOD CHEMISTRY

Daily Ingestion of Eggplant Powder Improves Blood Pressure and Psychological State in Stressed Individuals: A Randomized Placebo-Controlled Study

(2019) Mie Nishimura et al.   Nutrients

Antihypertensive effects of orally administered eggplant (Solanum melongena) rich in acetylcholine on spontaneously hypertensive rats

(2018) Shohei Yamaguchi et al.   FOOD CHEMISTRY

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

(2016) Roberto Lo Scalzo et al.   FOOD CHEMISTRY

Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

(2016) Lynda Arkoub-Djermoune et al.   JOURNAL OF FOOD QUALITY

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

(2015) Jessica del Pilar Ramírez-Anaya et al.   FOOD CHEMISTRY