Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

Food Research International

Volumn 46, Issue 1, 2012, Pages 250-259

  Li, Hongyan ^a,b   Deng, Zeyuan ^a   Zhu, Honghui ^b   Hu, Chanli ^b   Liu, Ronghua ^b   Young, J Christopher ^b   Tsao, Rong ^b  

^a NANCHANG UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Anthocyanin; Antioxidant activity; Phenolics; Pigmented vegetable

Indexed keywords

ABSORPTION CAPACITY; AGLYCONES; ANTHOCYANIDINS; ANTHOCYANIN CONTENT; ANTIOXIDANT ACTIVITIES; CYANIDIN; FERRIC REDUCING ANTIOXIDANT POWER; FRAP ASSAY; FUNCTIONAL FOODS; NUTRACEUTICALS; OXYGEN RADICAL; PELARGONIDIN; PHENOLICS; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT;

PHENOLS; PLANTS (BOTANY); SUGARS; VEGETABLES;

ANTHOCYANINS;

ALLIUM CEPA; ASPARAGUS; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; SOLANUM MELONGENA; SOLANUM TUBEROSUM;

EID: 84862777289     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.014     Document Type: Article

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