Free amino acid and phenolic contents and antioxidative and cancer cell-inhibiting activities of extracts of 11 greenhouse-grown tomato varieties and 13 tomato-based foods

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 12801-12814

  Choi, Suk Hyun ^a   Kim, Hyen Ryung ^b   Kim, Hyun Jeong ^c   Lee, In Seon ^c   Kozukue, Nobuyuki ^a   Levin, Carol E ^d   Friedman, Mendel ^d  

^a Seowon University   (South Korea)

^b Gyeongju University   (South Korea)

^c Keimyung University   (South Korea)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

amino acids; anticarcinogenic; antioxidative effects; dietary significance; effects; Fresh tomatoes; phenolic compounds; proteins; tomato based food

Indexed keywords

ANTICARCINOGENIC; ANTIOXIDATIVE EFFECTS; DIETARY SIGNIFICANCE; EFFECTS; FRESH TOMATOES; PHENOLIC COMPOUNDS; TOMATO-BASED FOOD;

AMINO ACIDS; BIOLOGICAL ORGANS; CELLS; DISEASES; FRUITS; GREENHOUSES; NUTRIENTS; PROTEINS;

PHENOLS;

AMINO ACID; ANTINEOPLASTIC AGENT; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

AGRICULTURE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HUMAN; KOREA; METHODOLOGY; TOMATO; TUMOR CELL LINE;

AGRICULTURE; AMINO ACIDS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; CELL LINE, TUMOR; FOOD ANALYSIS; FOOD HANDLING; FRUIT; HUMANS; KOREA; LYCOPERSICON ESCULENTUM; PHENOLS; PLANT EXTRACTS;

EID: 84255160871     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202791j     Document Type: Article

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