The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1254-1262

  Fernando Reyes, L ^a   Emilio Villarreal, J ^a   Cisneros Zevallos, Luis ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Ascorbic acid; Phenolic compounds; Phenylalanine ammonia lyase activity; Reactive oxygen species; Wounding

Indexed keywords

ANTHOCYANIN; CAROTENOID;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; DRUG SCREENING; LETTUCE; VEGETABLE; WOUND; WOUND HEALING;

APIUM GRAVEOLENS VAR. DULCE; BRASSICA OLERACEA VAR. CAPITATA; CUCURBITA PEPO VAR. MELOPEPO; DAUCUS CAROTA; IPOMOEA BATATAS; LACTUCA; RAPHANUS SATIVUS; SOLANUM TUBEROSUM;

EID: 33748767907     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.032     Document Type: Article

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