Bioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake

Food Chemistry

Volumn 215, Issue , 2017, Pages 67-75

  Fallico, Biagio ^a   Ballistreri, Gabriele ^b   Arena, Elena ^a   Brighina, Selina ^a   Rapisarda, Paolo ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Antioxidants; Blood orange juices; Database; Health promotion; Nutraceutics intakes; Phenolics; Risk reduction

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BLOOD; CITRUS FRUITS; DATABASE SYSTEMS; FRUIT JUICES; HEALTH RISKS; ORGANIC ACIDS; PLANTS (BOTANY);

BLOOD ORANGES; HEALTH PROMOTION; NUTRACEUTICS; PHENOLICS; RISK REDUCTIONS;

ASCORBIC ACID;

ANTHOCYANIN; CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; SINAPIC ACID; VITAMIN; ANTIOXIDANT;

ARTICLE; CULTIVAR; DIETARY INTAKE; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; MALE; ORANGE JUICE; SWEET ORANGE; CHEMISTRY; FRUIT; HEALTH PROMOTION; PROCEDURES; RISK REDUCTION;

ANTIOXIDANTS; CITRUS SINENSIS; FRUIT; HEALTH PROMOTION; RISK REDUCTION BEHAVIOR;

EID: 84979656008     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.142     Document Type: Article

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