Jak cytować
Abstrakt
1. Arts IC, Hollman PC. Polyphenols and disease risk in epidemiologic studies. Am J Clinic Nutr 2005, 81:317S-325S.
2. Dauchet L, Amouyel P, Dallongeville J. Fruits, vegetables and coronary heart disease. Nature Rev Cardiol 2009, 6:599-608.
Bibliografia
Arts IC, Hollman PC. Polyphenols and disease risk in epidemiologic studies. Am J Clinic Nutr 2005, 81:317S-325S.
Dauchet L, Amouyel P, Dallongeville J. Fruits, vegetables and coronary heart disease. Nature Rev Cardiol 2009, 6:599-608.
Martinez-Gonzalez MA, Rastrollo MB, Serra-Majem L, Lairon D, Estruch R, Trichopoulou A. Mediterranean food pattern and the primary prevention of chronic disease: recent developments. Nutr Rev 2009, 67:S111-S116.
Slavin J, Lloyd B. Health Benefits of Fruits and Vegetables. Adv Nutr 2012, 3:506-516.
Manganaris GA, Goulas V, Vicente AR, Terry LA. Berry antioxidants: Small fruits providing large benefits. J Sci Food Agric 2014, 94:825-833.
Lutz M, Hernandez J, Henriquez C. Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile. Cyta-J Food 2015, 13:541-547.
Goulas V, Manganaris GA. Exploring the phytochemical content and the antioxidant potential of Citrus fruits grown in Cyprus. Food Chem 2012, 131:39-47.
Goulas V, Minas IS, Kourdoulas PM, Vicente AR, Manganaris GA. Phytochemical content, antioxidants and cell wall metabolism of two loquat (Eriobotrya japonica) cultivars under different storage regimes. Food Chem 2014, 155:227-234.
Goulas V, Kourdoulas P, Makris F, Theodorou M, Fellman JK, Manganaris GA. Comparative polyphenolic antioxidant profile and quality of traditional apple cultivars as affected by cold storage. Int J Food Sci Technol 2014, 49:2037-2044.
AOAC. AOAC Official Method 2005.02: Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Official Methods of Analysis of AOAC International, 18th Ed.,
(H. HOROWITZ, ed.) AOAC, Washington, DC 2005.
Nagata M, Yamashita I. Simple method for simultaneous determination of chlorophylls and carotenoids in tomato fruit. Nip Shok Kag Kog Kaishi 1992, 39, 925-928.
Kaur C, Kapoor H.C. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int J Food Sci Technol 2002, 37:153-161.
Vasco C, Ruales J, Kamal-Eldin A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chem 2008, 111:816-823.
Melo EDA, Lima VLAG, Maciel MIS, Caetano ADS, Leal FLL. Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables. Braz J Food Technol 2006, 9: 89-94.
Roussos PA. Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece. Sci Hortic 2011, 129: 253-258.
Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables J Agric. Food Chem 2007, 55: 8596-8603.
Goulas V, Vicente AR, Manganaris GA. Structural diversity of anthocyanins in fruits, in Anthocyanins: Structure, Biosynthesis and Health Benefits, ed. by Motohashi N. Nova Science Publishers, Hauppage, NY 2012, pp. 225-250.
Pascual-Teresa DS, Sanchez-Ballesta MT. Anthocyanins: from plant to health. Phytochem Rev 2008, 7:281-299.
Ferretti G, Bacchetti T, Belleggia A, Neri D. Cherry antioxidants: from farm to table. Molecules 2010, 15:6993-7005.
Orak HH. Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci Hortic 2007, 111:235-241.
Franke AA, Custer LJ, Arakaki C, Murphy SP. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. J Food Comp Anal 2004, 17:1-35.
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J Agric Food Chem 2006, 54: 4069-4075.
Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharv Biol Technol 2000, 20:207-220.
Locato V, Cimini S, De Gara L. Strategies to increase vitamin C in plants: from plant defense perspective to food biofortification. Front Plant Sci 2013, 4: 152.
Saini RK, Nile SH, Park SW. Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Res Int 2015, 76:735-750.
Goulas V, Manganaris GA. The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential. J Sci Food Agric 2011, 91:1907-1914.
Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, ... Blomhoff R. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal 2010, 9: 3.
Georgiadou EC, Goulas V, Thessaloniki N, Manganaris GA, Kalaitzis P. Fotopoulos V. Regulation of on-tree vitamin E biosynthesis in olive fruit during successive growing years: the impact of fruit development and environmental cues. Front Plant Sci 2016, 7: 1656.