Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1395-1402

  Huang, Zhiliang ^a   Wang, Baowu ^a   Eaves, Doris H ^a   Shikany, James M ^b   Pace, Ralphenia D ^a  

^a TUSKEGEE UNIVERSITY   (United States)

^b University of Alabama at Birmingham   (United States)

Author keywords

African Americans; HPLC MS; Phenolic compound; Vegetables

Indexed keywords

APIGENIN; CAFFEIC ACID; FERULIC ACID; FLAVONOID; FLAVONOL DERIVATIVE; GALLIC ACID; HESPERETIN; ISORHAMNETIN; KAEMPFEROL; LUTEOLIN; MYRICETIN; NARINGENIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN;

AFRICAN AMERICAN; ARTICLE; AUBERGINE; BEAN; BRASSICA; CHEMICAL COMPOSITION; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; KALE; MASS SPECTROMETRY; NONHUMAN; OKRA; ONION; PEA; PURSLANE; RUTABAGA; SWEET POTATO; UNITED STATES; VEGETABLE;

ABELMOSCHUS; ALLIUM CEPA; IPOMOEA BATATAS; PISUM SATIVUM; PORTULACACEAE; SOLANUM MELONGENA;

EID: 33947493920     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.077     Document Type: Article

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