Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo

Food Chemistry

Volumn 206, Issue , 2016, Pages 146-155

  Di Paola Naranjo, Romina D ^a   Otaiza, Santiago ^a   Saragusti, Alejandra C ^a   Baroni, Veronica ^a   Carranza, Andrea Del V ^a   Peralta, Iris E ^b   Valle, Estela M ^c   Carrari, Fernando ^d   Asis, Ramón ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^c UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^d INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Antioxidant capacity; Caenorhabditis elegans; Phenolic profile; Saccharomyces cerevisiae; Solanum lycopersicum; Tomato landraces

Indexed keywords

AGENTS; ANTIOXIDANTS; BIOACTIVITY; FOOD PRODUCTS; HYDROPHILICITY; METABOLITES; PLANTS (BOTANY); YEAST;

ANTIOXIDANT CAPACITY; CAENORHABDITIS ELEGANS; LANDRACES; PHENOLIC PROFILES; SOLANUM LYCOPERSICUM;

FRUITS;

ANTIOXIDANT; ASCORBIC ACID; CAFFEOYLQUINIC ACID; CHALCONE; CHLOROGENIC ACID; FERULIC ACID; FERULIC ACID O HEXOSIDE DERIVATIVE; NARINGENIN; NEOCHLOROGENIC ACID; PHENOL DERIVATIVE; POLYPHENOL; RUTOSIDE; TRIHYDROXYCINNAMOYLQUINIC ACID; UNCLASSIFIED DRUG; COUMARIC ACID; QUINIC ACID;

ALTITUDE; ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; CAENORHABDITIS ELEGANS; CELL VIABILITY; CONTROLLED STUDY; CULTIVAR; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD COMPOSITION; FRUIT COLOR; FRUIT SET; GERMPLASM; HEAT TOLERANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; IN VITRO STUDY; IN VIVO STUDY; LANDRACE; NONHUMAN; OXIDATIVE STRESS; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; TANDEM MASS SPECTROMETRY; TEMPERATURE STRESS; TOMATO; YEAST CELL; ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; DRUG EFFECTS; FRUIT; SOUTH AMERICA;

ANIMALS; ANTIOXIDANTS; CAENORHABDITIS ELEGANS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FRUIT; LYCOPERSICON ESCULENTUM; QUINIC ACID; RUTIN; SACCHAROMYCES CEREVISIAE; SOUTH AMERICA; TANDEM MASS SPECTROMETRY;

EID: 84962849844     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.027     Document Type: Article

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