Prunus

Health-promoting Properties of Fruit and Vegetables

Volumn , Issue , 2011, Pages 238-259

  Vicente, Ariel R ^a   Manganaris, George A ^b   Cisneros Zevallos, Luis ^c   Crisosto, Carlos H ^d  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b CYPRUS UNIVERSITY OF TECHNOLOGY   (Cyprus)

^c TEXAS A AND M UNIVERSITY   (United States)

^d UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890222866     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (134)

1. Ames, B.N., Shigenaga, M.K. and Hagen, T.M. (1993) Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of Ameria 90, 7915-7922.
2. Arakawa, O. (1993) Effect of ultraviolet light on anthocyanin synthesis in light colored sweet cherry cv. Nato Nishiki. Journal of the Japanese Society for Horticultural Science 62, 543-546.
3. Asami, D.K., Hong, Y.J., Barrett, D.M. and Mitchell, A.E. (2002) Processing-induced changes in total phenolics and procyanidins in clingstone peaches. Journal of the Science of Food and Agriculture 83, 56-63.
4. Balasundram, N., Sundram, K. and Samman, S. (2006) Fruits, vegetables and beverages are the major sources of phenolic compounds in the human diet. Food Chemistry 99, 191-203.
5. Balderman, S., Naim, M. and Fleischmann, P. (2005) Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica). Food Research International 38, 833-836.
6. Bendich, A. (1993) Biological functions of carotenoids. In: Canfield, L.M., Krinsky, N.I. and Olson, J.A. (eds), Carotenoids in Human Health. Academy of Sciences, New York, pp. 61-67.
7. Bobe, G., Wang, B., Seeram, N.P., Nair, M.G. and Bourquin, L.D. (2006) Dietary anthocyanin-rich tart cherry extract inhibits intestinal tumorigenesis in APC(Min) mice fed suboptimal levels of sulindac. Journal of Agricultural and Food Chemistry 54, 9322-9328.
8. Bostock, R.M., Wilcox, S.M., Wang, G. and Adaskaveg, J.E. (1999) Suppression of Monilinia fructicola cu-tinase production by peach fruit surface phenolic acids. Physiological and Molecular Plant Pathology 54, 37-50.
9. Bourn, D. and Prescott, J. (2002) A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Critical Reviews in Food Science and Nutrition 42, 1-34.
10. Brady, C.J. (1993) Stone fruit. In: Seymour, G.B., Taylor, J.E. and Tucker, G.A. (eds), Biochemistry of Fruit Ripening. Chapman and Hall, London, pp. 379-404.
11. Brandelli, A. and Lopes, C.H.G.L. (2005) Polyphenoloxidase activity, browning potential and phenolic content of peaches during postharvest ripening. Journal of Food Biochemistry 29, 624-637.
12. Brummell, D.A., Dal Cin, V., Crisosto, C.H. and Labavitch, J.M. (2004a) Cell wall metabolism during maturation, ripening and senescence of peach fruit. Journal of Experimental Botany 55, 2029-2039.
13. Brummell, D.A., Dal Cin, V., Lurie, S., Crisosto, C.H. and Labavitch, J.M. (2004b) Cell wall metabolism during the development of chilling injury in cold-stored peach fruit: association of mealiness with arrested disassembly of cell wall pectins. Journal of Experimental Botany 55, 2041-2052.
14. Buendía, B., Allende, A., Nicolás, E., Alarcón, J.J. and Gil, M.I. (2008) Effect of regulated deficit irrigation and crop load on the antioxidant compounds of peaches. Journal of Agricultural and Food Chemistry 56, 3601-3608.
15. Cao, G., Booth, S.L., Sadowski, J.A. and Prior, R.L. (1998) Increases in human plasma antioxidant capacity following consumption of controlled diets high in fruits and vegetables. American Journal of Clinical Nutrition 68, 1081-1087.
16. Carbonaro, M. and Mattera, M. (2001) Polyphenoloxidase activity and polyphenol levels in organically and conventionally grown peach (Prunus persica L., cv. Regina bianca) and pear (Pyrus communis L., cv. Williams). Food Chemistry 72, 419-424.
17. Carbonaro, M., Mattera, M., Nicoli, S., Bergamo, P. and Cappelloni, M. (2002) Modulation of antioxidant compounds in organic vs. conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.). Journal of Agricultural and Food Chemistry 50, 5458-5462.
18. Caruso, T., Giovannini, D. and Liverani, A. (1996) Rootstock influences the fruit mineral, sugar and organic acid content of a very early ripening peach cultivar. Journal of Horticultural Science and Biotechnology 71, 931-937.
19. Caruso, T., Inglese, P., Sidari, M. and Sottile, F. (1997) Rootstock influences seasonal dry matter and carbohydrate content and partitioning in aboveground components of 'Flordaprince' peach trees. Journal of the American Society for Horticultural Science 122, 673-679.
20. Chen, C.Y. and Blumberg, J. (2008) In vitro activity of almond skin polyphenols for scavenging free radicals and inducing quinone reductase. Journal of Agricultural and Food Chemistry 56, 4427-4434.
21. Chen, C.Y., Milbury, P., Chung, S. and Blumberg, J. (2007) Effect of almond skin polyphenolics and quercetin on human LDL and apolipoprotein B-100 oxidation and conformation. Journal of Nutritional Biochemistry 18, 785-794.
22. Crisosto, C.H. and Mitchell, J.P. (2002) Preharvest factors affecting fruit and vegetable quality. In: Kader, A.A. (ed.) Postharvest Technology of Horticultural Crops. Publication 3311. Agriculture and Natural Resources, University of California, California, pp. 49-54.
23. Crisosto, C.H., Mitchell, F.G. and Johnson, R.S. (1995) Factors in fresh market stone fruit quality. Postharvest News Information 6, 17N-21N.
24. Crisosto, C.H., Johnson, R.S., DeJong, T. and Day, K.R. (1997) Orchard factors affecting postharvest stone fruit quality. HortScience 32, 820-823.
25. Crisosto, C.H., Mitcham, E.J. and Kader, A.A. (2009) Peach and nectarine. Recommendations for maintaining postharvest quality. (http://postharvest.ucdavis.edu/produce/producefacts/fruit/necpch.shtml, accessed 10 November 2009).
26. Cuttriss, A. and Pogson, B. (2004) Carotenoids. In: Davies, K. (ed.) Plant Pigments and Their Manipulation. Annual Plant Reviews, Vol 14. CRC Press, New Zealand, 352 pp. 57-91.
27. Dalla Valle, A.Z., Mignani, I., Spinardi, A., Galvano, F. and Ciappellano, S. (2007) The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human. European Food Research and Technology 225, 167-172.
28. Davis, P.A. and Iwahashi, C.K. (2001) Whole almonds and almond fractions reduce aberrant crypt foci in a rat model of colon carcinogenesis. Cancer Letters 165, 27-33.
29. Depréz, S., Brezillon, C., Rabot, S., Philippe, C., Mila, I., Lapierre, C. and Scalbert, A. (2000) Polymeric proanthocyanidins are catabolized by human colonic microflora into low-molecular-weight phenolic acids. Journal of Nutrition 130, 2733-2738.
30. Di Mascio, P., Kaiser, S. and Sies, H. (1989) Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics 274, 532-538.
31. Díaz-Mula, H.M., Zapata, P.J., Guillén, F., Castillo, S., Martinez-Romero, D., Valero, D. and Serrano, M. (2008) Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars: a comparative study. Journal of the Science of Food and Agriculture 88, 2499-2507.
32. Drogoudi, P.D. and Tsipouridis, C.G. (2007) Effects of cultivar and rootstock on the antioxidant content and physical characters of clingstone peaches. Scientia Horticulturae 115, 34-39.
33. Drogoudi, P.D., Vemmos, S., Pantelidis, G., Petri, E., Tzoutzoukou, C. and Karayiannis, I. (2008) Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids. Journal of Agricultural and Food Chemistry 56, 10754-10760.
34. Egea, M.I., Sanchez-Bel, P., Martinez-Madrid, M.C., Flores, F.B. and Romojaro, F. (2007) The effect of beta ionization on the antioxidant potential of 'Bulida' apricot and its relationship with quality. Postharvest Biology and Technology 46, 63-70.
35. Espín, J.C., García-Conesa, M.T. and Tomás-Barberán, F.A. (2007) Nutraceuticals: facts and fiction. Phytochemistry 68, 2986-3008.
36. Evans, W. and Guy, K. (2004) Gene expression as drug discovery tool. Nature Genetics 36(3), 214-215.
37. FAOSTAT (2009) (http://faostat.org, accessed 1 November 2009).
38. Food and Nutrition Board, Institute of Medicine (2000) Vitamin E. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. National Academy Press, Washington, DC, pp. 186-283.
39. Formica, J.V. and Regelson, W. (1995) Review of the biology of quercetin and related bioflavonoids. Food and Chemical Toxicology 33, 1061-1080.
40. Gerster, H. (1997) The potential role of lycopene for human health. Journal of the American College of Nutrition 16, 109-126.
41. Giorgi, M., Capocasa, F., Scalzo, J., Murri, G., Battino, M. and Mezzetti, B. (2005) The rootstock effects on plant adaptability, production, fruit quality, and nutrition in the peach (cv. 'Suncrest'). Scientia Horticulturae 107, 36-42.
42. Gross, J. (1991) Pigments in Vegetables: Chlorophylls and Carotenoids. Van Nostrand Reinhold, New York, 351 pp.
43. Halliwell, B. and Gutteridge, J.M.C. (1995) The definition and measurement of antioxidants in biological systems. Free Radical Biology and Medicine 18, 125-126.
44. Hancock, R.D. and Viola, R. (2005) Improving the nutritional value of crops through enhancement of L-ascorbic acid (vitamin C) content: rationale and biotechnological opportunities. Journal of Agricultural and Food Chemistry 53, 5248-5257.
45. Haslam, E. (2007) Vegetable tannins-lessons of a phytochemical lifetime. Phytochemistry 68, 2713-2721.
46. Heo, H.J. and Lee, C.Y. (2005) Phenolic phytochemicals in cabbage inhibit amyloid β protein-induced neurotoxicity. LWT-Food Science and Technology 39, 331-337.
47. Herrmann, K. (1989) Occurrence and content of hydoxycinnamic and hydroxybenzoic acid compounds in foods. Critical Reviews in Food Science and Nutrition 28, 315-347.
48. Hong, Y.J., Barrett, D.M. and Mitchell, A.E. (2004) Liquid chromatography/mass spectrometry investigation of the impact of thermal processing and storage on peach procyanidins. Journal of Agricultural and Food Chemistry 52, 2366-2371.
49. Huang, D., Ou, B. and Prior, R.L. (2005) The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 53, 1841-1856.
50. Hümmer, W. and Schreier, P. (2008) Analysis of proanthocyanidins. Molecular Nutrition and Food Research 52, 1381-1398.
51. Jacob, R.A., Spinozzi, G.M., Simon, V.A., Kelley, D.S., Prior, R.L., Hess-Pierce, B. and Kader, A.A. (2003) Consumption of cherries lowers plasma urate in healthy women. Journal of Nutrition 133, 1826-1829.
52. Jenkins, D.J., Kendall, C.W., Marchie, A., Parker, T.L., Connelly, P.W., Qian, W., Haight, J.S., Faulkner, D., Vidgen, E., Lapsley, K.G. and Spiller, G.A. (2002) Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein(a), homocysteine, and pulmonary nitric oxide: a randomized, controlled, crossover trial. Circulation 106, 1327-1332.
53. Kahlon, T.S. and Smith, G.E. (2007) In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines. Food Chemistry 101, 1046-1051.
54. Kang, S.Y., Seeram, N.P., Nair, M.G. and Bourquin, L.D. (2003) Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce proliferation of human colon cancer cells. Cancer Letters 194, 13-19.
55. Katayama, T., Nakayama, T.O.M., Lee, T.H. and Chichester, C.O. (2006) Carotenoid transformations in ripening apricots and peaches. Journal of Food Science 36, 804-806.
56. Kelley, D.S., Rasooly, R., Jacob, R.A., Kader, A.A. and Mackey, B.E. (2006) Consumption of Bing sweet cherries lowers circulating concentrations of inflammation markers in healthy men and women. Journal of Nutrition 136, 981-986.
57. Khanbabaee, K. and van Ree, T. (2001) Tannins: classification and definition. Natural Product Reports 18, 641-649.
58. Kim, D.O., Chun, K., Kim, Y.J., Moon, H. and Lee, C.Y. (2003a) Quantification of polyphenolics and their antioxidant capacity in fresh plums. Journal of Agricultural and Food Chemistry 51, 6509-6515.
59. Kim, D.O., Jeong, S.W. and Lee C.Y. (2003b) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 81, 321-326.
60. Kim, D.O., Heo, H.J., Kim, Y.J., Yang, H.S. and Lee, C.Y. (2005) Sweet and sour cherry phenolics and their protective effects on neuronal cells. Journal of Agricultural and Food Chemistry 53, 9921-9927.
61. Kim, H.J., Yu, M.-H. and Lee, I.-S. (2008) Inhibitory effects of methanol extract of plum (Prunus salicina L., cv. 'Soldam') fruits against benzo(α)pyrene-induced toxicity in mice. Food and Chemical Toxicology 46, 3407-3413.
62. Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F. and Brouillard, R. (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64, 923-933.
63. Kopsell, D.A. and Kopsell, D.E. (2006) Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends in Plant Science 11, 499-507.
64. Kottová, N., Kazdová, L., Oliyarnyk, O., Veceta, R., Sobolova, L. and Ulrichova, J. (2004) Phenolics-rich extracts from Silybum marianum and Prunella vulgaris reduce a high-sucrose diet induced oxidative stress in hereditary hypertriglyceridemic rats. Pharmacological Research 50, 123-130.
65. Kris-Etherton, P.M., Hecker, D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E. and Etherton, T.D. (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. American Journal of Medicine 113, 71S-88S.
66. La Rue, J.H. and Johnson, R.S. (1989) Peaches, Plums, and Nectarines-Growing and Handling for Fresh Market. Postharvest Technology Research and Information Center, University of California, Davis, California, 252 pp.
67. Lazarus, S.A., Adamson, G.E., Hammerstone, J.F. and Schmitz, H.H. (1999) High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages. Journal of Agricultural and Food Chemistry 47, 3693-3701.
68. Lea, M., Ibeh, C., desBordes, C., Vizzotto, M., Cisneros-Zevallos, L., Byrne, D., Okie, W. and Moyer, M. (2008) Inhibition of growth and induction of differentiation of colon cancer cells by peach and plum phenolic compounds. Anticancer Research 28, 2067-2076.
69. Lee, C.K., Park, K.K., Hwang, J.K., Lee, S.K. and Chung, W.Y. (2007) The extract of Prunus persica flesh (PPFE) attenuates chemotherapy-induced hepatotoxicity in mice. Phytotherapy Research 22, 223-227.
70. Lee, C.K., Park, K.K., Hwang, J.K., Lee, S.K. and Chung, W.Y. (2008) The pericarp extract of Prunus persica attenuates chemotherapy-induced acute nephrotoxicity and hepatotoxicity in mice. Journal of Medicinal Food 11, 302-306.
71. Lee, S.K. and Kader, A.A. (2000) Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 20, 207-220.
72. Lessin, W.J., Catigani, G.L. and Schwartz, S.J. (1997) Quantification of cis-trans isomers of provitamin a carotenoids in fresh and processed fruits and vegetables. Journal of Agricultural and Food Chemistry 45, 3728-3732.
73. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A. and Cappelloni, M. (2004) Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: a comparative study. Journal of Agricultural and Food Chemistry 52, 90-94.
74. Lurie, S. and Crisosto, C.H. (2005) Chilling injury in peach and nectarine. Postharvest Biology and Technology 37, 195-208.
75. McAnlis, G.T., McEneny, J., Pearce, J. and Young, I.S. (1999) Absorption and antioxidant effects of quercetin from onions, in man. European Journal of Clinical Nutrition 53, 92-96.
76. McCarthy, M.A. and Mattheus, R.H. (1994) Nutritional quality of fruits and vegetables subjected to minimal processes. In: Wiley, R.C. (ed.) Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall, New York, pp. 313-326.
77. Manach, C., Scalbert, A., Morand, C., Remesy, C. and Jimenez, L. (2004) Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition 79, 727-747.
78. Manganaris, G.A., Vicente, A.R., Crisosto, C.H. and Labavitch, J.M. (2008) Cell wall modifications in chilling-injured plum fruit (Prunus salicina). Postharvest Biology and Technology 48, 77-83.
79. Mazza, G. (1995) Anthocyanins in grapes and grape products. Critical Reviews in Food Science and Nutrition 35, 341-371.
80. Miki, W. (1991) Biological functions and activities of animal carotenoids. Pure and Applied Chemistry 63, 141-146.
81. Minguez-Mosquera, M.I., Hornero-Mendez, D. and Perez-Galvez, A. (2002) Carotenoids and provitamin A in functional foods. In: Hurst, W.J. (ed.) Methods of Analysis for Functional Foods and Nutraceuticals. CRC Press, Boca Raton, London, New York, Washington, DC, pp. 101-157.
82. Möller, B. and Herrmann, K. (1983) Quinic acid esters of hydroxycinnamic acids in stone and pome fruit. Phytochemistry 22, 477-481.
83. Mulabagal, V., Lang, G.A., DeWitt, D.L., Dalavoy, S.S. and Nair, M.G. (2009) Anthocyanin content, lipid peroxidation and cyclooxygenase enzyme inhibitory activities of sweet and sour cherries. Journal of Agricultural and Food Chemistry 57, 1239-1246.
84. Murray, X.J., Holcroft, D.M., Cook, N.C. and Wand, S.J.E. (2005) Postharvest quality of 'Laetitia' and 'Son-gold' (Prunus salicina Lindell) plums as affected by preharvest shading treatments. Postharvest Biology and Technology 37, 81-92.
85. Nicoli, M.C., Anese, M. and Parpine, M. (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science and Technology 10, 94-100.
86. Noctor, G. and Foyer, C. (1998) Ascorbate and glutathione: keeping active oxygen under control. Annual Review of Plant Physiology and Plant Molecular Biology 49, 249-279.
87. Noratto, G., Porter, W., Byrne, D. and Cisneros-Zevallos, L. (2009) Identifying peach and plum polyphenols with chemopreventive potential against estrogen independent breast cancer cells. Journal of Agricultural and Food Chemistry 57, 5219-5226.
88. Olsson, M.E., Gustavsson, K.E., Andersson, S., Nilsson, A. and Duan, R.D. (2004) Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. Journal of Agricultural and Food Chemistry 52, 7264-7271.
89. Pinelo, M., Rubilar, M., Sineiro, J. and Núñez, M.J. (2004) Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chemistry 85, 267-273.
90. Puri, H.S. (2003) Rosayana Ayurvedic Herbs for Longevity and Rejuvenation. Taylor and Francis, London, pp. 71-73.
91. Rao, A.V. and Rao, L.G. (2007) Carotenoids and human health. Pharmacological Research 55, 207-216.
92. Rawat, M.S.M., Pant, G., Prasad, D., Joshi, R.K. and Pande, C.B. (1998) Plant growth inhibitors from Prunas armeniaca. Biochemical Systematics and Ecology 26, 13-23.
93. Rawat, M.S.M., Prasad, D., Joshi, R.K. and Pant, G. (1999) Proanthocyanidins from Prunus armeniaca roots. Phytochemistry 50, 321-324.
94. Remorini, D., Tavarini, S., Degl'Innocenti, E., Loreti, F., Massai, M. and Guidi, L. (2008) Effect of rootstocks and harvesting time on the nutritional quality of peel and flesh of peach fruits. Food Chemistry 110, 361-367.
95. Rice-Evans, C. and Miller, N.G.P. (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20, 933-956.
96. Rickman, J.C., Barrett, D.M. and Bruhn, C.M. (2007) Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture 87, 930-944.
97. Robards, K. (2003) Strategies for the determination of bioactive phenols in plants, fruit and vegetables. Journal of Chromatography 1000, 657-691.
98. Rodríguez-Amaya, D.B. (2001) A Guide to Carotenoid Analysis in Foods. ILSI Press, International Life Sciences Institute, One Thomas Circle, NW Washington, DC.
99. Romani, R.J. and Jennings, W.G. (1971) Stone fruits. In: Hulme, A.C. (ed.) The Biochemistry of Fruits and Their Products, 2. Academic Press, New York, pp. 411-436.
100. Ruiz, D., Egea, J., Tomás Barberán, F.A. and Gil, M.I. (2005) Carotenoids from new apricot (Prunus arme-niaca L.) varieties and their relationship with flesh and skin color. Journal of Agricultural and Food Chemistry 53, 6368-6374.
101. Ruiz, D., Reich, M., Bureau, S., Renard, C.M.G. and Audergon, J.M. (2008) Application of reflectance colorimeter measurements and infrared spectroscopy methods to rapid and non-destructive evaluation of carotenoids content in apricot (Prunus armeniaca L.). Journal of Agricultural and Food Chemistry 56, 4916-4922.
102. Rupasinghe, H.P.V., Jayasankar, S. and Lay, W. (2006) Variation in total phenolics and antioxidant capacity among European plum genotypes. Scientia Horticulturae 108, 243-246.
103. Ryley, J. and Kayda, P. (1993) Vitamins in thermal processing. Food Chemistry 49, 119-129.
104. Sandmann, G. (2001) Genetic manipulation of carotenoid biosynthesis, strategies, problems and achievements. Trends in Plant Science 6, 14-17.
105. Seeram, N.P., Momin, R.A., Nair, M.G. and Bourquin, L.D. (2001) Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries. Phytomedicine 8, 362-369.
106. Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S. and Valero, D. (2005) Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. Journal of Agricultural and Food Chemistry 53, 2741-2745.
107. Seymour, E.M., Singer, A.A.M., Kirakosyan, A., Urcuyo-Llanes, D.E., Kaufman, P.B. and Bolling, S.F. (2008) Altered hyperlipidemia, hepatic steatosis and hepatic PPARs in rats with intake of tart cherry. Journal of Medicinal Food 11, 252-259.
108. Seymour, E.M., Lewis, S.K., Urcuyo-Llanes, D.E., Kirakosyan, A., Kaufman, P.B. and Bolling, S.F. (2009) Regular tart cherry intake alters abdominal adiposity, adipose gene transcription and inflammation in obesity-prone rats fed a high fat diet. Journal of Medicinal Food 12, 935-942.
109. Shukitt-Hale, B., Kalt, W., Carey, A., Vinqvist-Tymchuk, M., McDonald, J. and Joseph, J. (2009) Plum juice, but not dried plum powder, is effective in mitigating cognitive deficits in aged rats. Nutrition 25, 567-573.
110. Smirnoff, N. and Wheeler, G.L. (2000) Ascorbic acid in plants, biosynthesis and function. Critical Reviews in Biochemistry and Molecular Biology 35, 291-314.
111. Spiller, G.A., Jenkins, D.A., Bosello, O., Gates, J.E., Cragen, L.N. and Bruce, B. (1998) Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C. Journal of the American College of Nutrition 17, 285-290.
112. Stahl, W. and Sies, H. (1997) Antioxidant defense: vitamin E and C and carotenoids. Diabetes 46, S14-S18.
113. Sun, J., Chu, Y.F., Wu, X. and Liu, R. (2002) Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry 50, 7449-7454.
114. Tall, J.M., Seeram, N.P., Zhao, C., Nair, M.G., Meyer, R.A. and Raja, S.N. (2004) Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat. Behavioural Brain Research 153, 181-188.
115. Tomás-Barberán, F. and Espín, J.C. (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 81, 853-876.
116. Tomás-Barberán, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce, B. and Kader, A.A. (2001) HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. Journal of Agricultural and Food Chemistry 49, 4748-4760.
117. Tourjee, K.R., Barrett, D.M., Romero, M.V. and Gradziel, T.M. (1998) Measuring flesh color variability among processing clingstone peach genotypes differing in carotenoid composition. Journal of the American Society for Horticultural Science 123, 433-437.
118. Traber, M.G. (2001) Does vitamin E decrease heart attack risk? Summary and implications with respect to dietary recommendations. Journal of Nutrition 131, 395S-397S.
119. Tsuji, M., Harakawa, M. and Komiyama, Y. (1983) Inhibition of increase of pulp colour and phenylalanine ammonia-lyase activity in plum fruit at high temperature (30°C). Journal of the Japanese Society for Food Science and Technology 30, 688-692.
120. USDA (2004) USDA database for the proanthocyanidin content of selected foods prepared by nutrient data laboratory. Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture.
121. USDA (2007a) Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods.. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center Nutrient Data Laboratory, Maryland, 36 pp.
122. USDA (2007b) USDA Database for the Flavonoid Content.. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Nutrient Data Laboratory, Maryland, 128 pp.
123. USDA (2009) Composition of Foods, Raw, Processed, Prepared. USDA National Nutrient Database for Standard Reference, Release 20. USDA-ARS, Beltsville Human Nutrition Research Center, Nutrient Data Laboratory, Beltsville, Maryland (http://www.ars.usda.gov/nutrientdata, accessed March 2009).
124. Usenik, V., Fabcic, J. and Štampar, F. (2008a) Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chemistry 107, 185-192.
125. Usenik, V., Kastelec, D., Veberic, R. and Štampar, F. (2008b) Quality changes during ripening of plums (Prunus domestica L.). Food Chemistry 111, 830-836.
126. Valpuesta, V. and Botella, M.A. (2004) Biosynthesis of L-ascorbic acid in plants, new pathways for an old antioxidant. Trends in Plant Science 9, 573-577.
127. Vinson, J.A., Su, X., Zubik, L. and Bose, P. (2001) Phenol antioxidant quantity and quality in foods: fruits. Journal of Agricultural and Food Chemistry 49, 5315-5321.
128. Vizzotto, M., Cisneros-Zevallos, L., Byrne, D., Ramming, D. and Okie, W. (2007) Large variation found in the phytochemical and antioxidant activity of peach and plum germplasm. Journal of the American Society for Horticultural Science 132, 334-340.
129. Wang, H., Cao, G. and Prior, R.L. (1997) Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 45, 304-309.
130. Wang, H., Nair, M.G., Strasburg, G.M., Chang, Y.C., Booren, A.M., Gray, J.I. and DeWitt, D.L. (1999) Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. Journal of Natural Products 62, 294-296.
131. Winter, C. and Davis, S.F. (2006) Organic foods. Journal of Food Science 71, R117-R124.
132. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. (2004a) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52, 4026-4037.
133. Wu, X., Gu, L., Golden, J., Haytowitz, D.B, Gebhardt, S.E., Beecher, G. and Prior, R.L. (2004b) Development of a database for total antioxidant capacity in foods: a preliminary study. Journal of Food Composition and Analysis 14, 407-422.
134. Yang, Y. and Gallaher, D. (2005) Effect of dried plums on colon cancer risk factors in rats. Nutrition and Cancer 53, 117-125.