Content variations of the tomato saponin esculeoside A in various processed tomatoes

Journal of Natural Medicines

Volumn 65, Issue 1, 2011, Pages 176-179

  Manabe, Hideyuki ^a   Murakami, Yoshihiro ^a   El Aasr, Mona ^b   Ikeda, Tsuyoshi ^b   Fujiwara, Yukio ^c   Ono, Masateru ^d   Nohara, Toshihiro ^e  

^a NDR Co Ltd   (Japan)

^b KUMAMOTO UNIVERSITY   (Japan)

^c KUMAMOTO UNIVERSITY   (Japan)

^d TOKAI UNIVERSITY   (Japan)

^e NONE

Author keywords

Content variation; Esculeoside A; Solanum lycopersicum; Tomato saponin

Indexed keywords

ESCULEOSIDE A; LYCOPENE; SAPONIN; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; FREEZE DRYING; HEALTH FOOD; MICROWAVE COOKING; MOLECULAR WEIGHT; NONHUMAN; THIN LAYER CHROMATOGRAPHY; TOMATO;

FOOD HANDLING; FREEZE DRYING; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MICROWAVES; SAPOGENINS;

EID: 78651384180     PISSN: 13403443     EISSN: 18610293     Source Type: Journal    
DOI: 10.1007/s11418-010-0443-4     Document Type: Article

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