Effect of tomato industrial processing on phenolic profile and antiplatelet activity

Molecules

Volumn 18, Issue 9, 2013, Pages 11526-11536

  Fuentes, Eduardo ^a,b   Forero Doria, Oscar ^a   Carrasco, Gilda ^a   Maricá, Adolfo ^a   Santos, Leonardo S ^a   Alarcó, Marcelo ^a,b   Palomo, Iván ^a,b  

^a UNIVERSIDAD DE TALCA   (Chile)

^b Centro de Estudios en Alimentos Procesados (CEAP)   (Chile)

Author keywords

Antiplatelet activity; Nutrition; Phenolic compounds; Tomato; Tomato products

Indexed keywords

ANTITHROMBOCYTIC AGENT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; C57BL MOUSE; CHEMISTRY; DRUG EFFECT; DRUG SCREENING; FOOD HANDLING; FRUIT; HUMAN; ISOLATION AND PURIFICATION; MOUSE; THROMBOCYTE AGGREGATION; THROMBOSIS; TOMATO;

ANIMALS; CAFFEIC ACIDS; CHLOROGENIC ACID; COUMARIC ACIDS; DRUG EVALUATION, PRECLINICAL; FOOD HANDLING; FRUIT; HUMANS; LYCOPERSICON ESCULENTUM; MICE; MICE, INBRED C57BL; PHENOLS; PLANT EXTRACTS; PLATELET AGGREGATION; PLATELET AGGREGATION INHIBITORS; THROMBOSIS;

EID: 84885109033     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules180911526     Document Type: Article

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