Effects of cooking on the bioactivity of lotus roots and white onions

International Journal of Food Properties

Volumn 15, Issue 1, 2012, Pages 49-59

  Im, Myang Hee ^a   Park, Yong Seo ^a   Ham, Kyung Sik ^a   Kang, Seong Gook ^a   Heo, Buk Gu ^b   Leontowicz, Hanna ^c   Leontowicz, Maria ^c   Namiesnik, Jacek ^d   Najman, Kasia ^c   Gorinstein, Shela ^e  

^a Mokpo National University   (South Korea)

^b Naju Foundation of Natural Dyeing Culture   (South Korea)

^c WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^d GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^e HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Antioxidant potential; Antiproliferative activity; Bioactive compounds; Lotus roots; White onion

Indexed keywords

ANTIOXIDANT POTENTIAL; ANTIPROLIFERATIVE ACTIVITIES; BIOACTIVE COMPOUNDS; LOTUS ROOTS; WHITE ONION;

CELL CULTURE; PHASE TRANSITIONS; PHENOLS; TUMORS; VEGETABLES;

CELLS;

ALLIUM CEPA;

EID: 84863050403     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942911003687256     Document Type: Article

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