Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 8, 2014, Pages 1050-1062

  Perez Gregorio M R ^a   Regueiro, J ^b   Simal Gandara J ^b   Rodrigues, A S ^c,e   Almeida, D P F ^d  

^a INSTITUTE OF ADVANCED CHEMISTRY OF CATALONIA IQAC CSIC   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

^c INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

^e UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Allium cepa; genotype; harvest handling; plant foods; Polyphenols; preharvest factors

Indexed keywords

ANTIOXIDANTS; HARVESTING; POLYPHENOLIC COMPOUNDS;

ALLIUM CEPA; GENOTYPE; PLANT FOODS; POLYPHENOLS; PREHARVEST FACTORS;

FLAVONOIDS;

ANTIOXIDANT; FLAVONOID;

AGRICULTURE; CHEMISTRY; DIET; GROWTH, DEVELOPMENT AND AGING; HEALTH PROMOTION; HUMAN; LIGHT; METHODOLOGY; NUTRITION; ONION; ORGANIC FARMING; PHYSIOLOGY; PLANT PHYSIOLOGY; REVIEW; SOIL;

AGRICULTURE; ANTIOXIDANTS; DIET; FLAVONOIDS; HEALTH PROMOTION; HUMANS; LIGHT; NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ONIONS; ORGANIC AGRICULTURE; PLANT PHYSIOLOGICAL PHENOMENA; SOIL;

EID: 84893561692     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.624283     Document Type: Article

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