Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1177-1187

  Ji, Xiuhong ^a   Rivers, Lucas ^a   Zielinski, Zosia ^a   Xu, Min ^a   MacDougall, Erinn ^a   Stephen, Jancy ^a   Zhang, Shuocheng ^a   Wang, Yanwen ^a   Chapman, Robert G ^a   Keddy, Paul ^b   Robertson, George S ^b   Kirby, Christopher W ^c   Embleton, Jean ^d   Worrall, Kraig ^d   Murphy, Agnes ^d   De Koeyer, David ^d   Tai, Helen ^d   Yu, Lilian ^e   Charter, Edward ^e   Zhang, Junzeng ^a  

^a NATIONAL RESEARCH COUNCIL CANADA   (Canada)

^b DALHOUSIE UNIVERSITY   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d FREDERICTON RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^e BioFoodTech   (Canada)

Author keywords

Anthocyanins; Antioxidant; Cholesterol uptake; Glycoalkaloids; Neuroprotection; Phenolics; Pigmented potato; Solanum tuberosum

Indexed keywords

ANTIOXIDANT; GLYCOALKALOIDS; NEUROPROTECTION; PHENOLICS; PIGMENTED POTATOES; SOLANUM TUBEROSUM;

ANTHOCYANINS; CELL DEATH; CHOLESTEROL; CLONE CELLS; CLONING; GRANULATION; PLANTS (BOTANY); TUBES (COMPONENTS);

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA CHACONINE; ALPHA SOLANINE; ANTHOCYANIN; CHLOROGENIC ACID; CYANIDIN CHLORIDE; DELPHINIDIN; GLUCOSE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; MALVIDIN CHLORIDE; NUTRACEUTICAL; OXYGEN; PELARGONIDIN; PEONIDIN CHLORIDE; PETUNIDIN 3 GLUCOPYRANOSIDE CHLORIDE; PETUNIDIN 3 GLUCOSIDE CHLORIDE; PETUNIDIN CHLORIDE; PHENOL; PLANT EXTRACT; PLANT GLYCOSIDE; SOLANUM ALKALOID; UNCLASSIFIED DRUG;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BRAIN NERVE CELL; CELL STRAIN HEPG2; CHOLESTEROL TRANSPORT; CLONE; CONTROLLED STUDY; DEGRADATION; EMBRYO; HUMAN; HUMAN CELL; IN VITRO STUDY; METABOLOMICS; MOUSE; NEUROPROTECTION; NONHUMAN; NUTRITIONAL VALUE; POTATO; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ANALYSIS;

SOLANUM TUBEROSUM;

EID: 84859805306     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.065     Document Type: Article

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