BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

182 related articles for article (PubMed ID: 18759447)

  • 1. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R; Pellegrini N; Visconti A; Graziani G; Chiavaro E; Miglio C; Fogliano V
    J Agric Food Chem; 2008 Sep; 56(18):8601-8. PubMed ID: 18759447
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
    Schütz K; Kammerer D; Carle R; Schieber A
    J Agric Food Chem; 2004 Jun; 52(13):4090-6. PubMed ID: 15212452
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing.
    Finocchiaro F; Ferrari B; Gianinetti A; Dall'asta C; Galaverna G; Scazzina F; Pellegrini N
    Mol Nutr Food Res; 2007 Aug; 51(8):1006-19. PubMed ID: 17639995
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantitative determination of phenolic compounds in artichoke-based dietary supplements and pharmaceuticals by high-performance liquid chromatography.
    Schütz K; Muks E; Carle R; Schieber A
    J Agric Food Chem; 2006 Nov; 54(23):8812-7. PubMed ID: 17090127
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities.
    Zhu X; Zhang H; Lo R
    J Agric Food Chem; 2004 Dec; 52(24):7272-8. PubMed ID: 15563206
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.).
    Kuti JO; Konuru HB
    J Agric Food Chem; 2004 Jan; 52(1):117-21. PubMed ID: 14709023
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads of Cynara scolymus L. (cultivar Violetto di Provenza) in human subjects: a pilot study.
    Azzini E; Bugianesi R; Romano F; Di Venere D; Miccadei S; Durazzo A; Foddai MS; Catasta G; Linsalata V; Maiani G
    Br J Nutr; 2007 May; 97(5):963-9. PubMed ID: 17408528
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).
    Wang M; Simon JE; Aviles IF; He K; Zheng QY; Tadmor Y
    J Agric Food Chem; 2003 Jan; 51(3):601-8. PubMed ID: 12537429
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.
    Gliszczyńska-Swigło A; Ciska E; Pawlak-Lemańska K; Chmielewski J; Borkowski T; Tyrakowska B
    Food Addit Contam; 2006 Nov; 23(11):1088-98. PubMed ID: 17071511
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Screening pharmaceutical preparations containing extracts of turmeric rhizome, artichoke leaf, devil's claw root and garlic or salmon oil for antioxidant capacity.
    Betancor-Fernández A; Pérez-Gálvez A; Sies H; Stahl W
    J Pharm Pharmacol; 2003 Jul; 55(7):981-6. PubMed ID: 12906755
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Bioguided isolation and identification of the nonvolatile antioxidant compounds from fennel (Foeniculum vulgare Mill.) waste.
    Parejo I; Viladomat F; Bastida J; Schmeda-Hirschmann G; Burillo J; Codina C
    J Agric Food Chem; 2004 Apr; 52(7):1890-7. PubMed ID: 15053525
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.
    Gorinstein S; Drzewiecki J; Leontowicz H; Leontowicz M; Najman K; Jastrzebski Z; Zachwieja Z; Barton H; Shtabsky B; Katrich E; Trakhtenberg S
    J Agric Food Chem; 2005 Apr; 53(7):2726-32. PubMed ID: 15796617
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antioxidant properties of raw and processed cabbages.
    Chun OK; Smith N; Sakagawa A; Lee CY
    Int J Food Sci Nutr; 2004 May; 55(3):191-9. PubMed ID: 15223595
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties.
    Adom KK; Sorrells ME; Liu RH
    J Agric Food Chem; 2005 Mar; 53(6):2297-306. PubMed ID: 15769171
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Bioavailability and pharmacokinetics of caffeoylquinic acids and flavonoids after oral administration of Artichoke leaf extracts in humans.
    Wittemer SM; Ploch M; Windeck T; Müller SC; Drewelow B; Derendorf H; Veit M
    Phytomedicine; 2005 Jan; 12(1-2):28-38. PubMed ID: 15693705
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quantitative evaluation of antioxidant components in prunes (Prunus domestica L.).
    Kayano S; Yamada NF; Suzuki T; Ikami T; Shioaki K; Kikuzaki H; Mitani T; Nakatani N
    J Agric Food Chem; 2003 Feb; 51(5):1480-5. PubMed ID: 12590502
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Effect of various cooking methods on the contents of major flavonoids in vegetables].
    Xu J; Wei J; Guo C; Yang J
    Wei Sheng Yan Jiu; 2007 Mar; 36(2):223-5. PubMed ID: 17555108
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms.
    Barros L; Baptista P; Correia DM; Morais JS; Ferreira IC
    J Agric Food Chem; 2007 Jun; 55(12):4781-8. PubMed ID: 17497883
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of the concentrations of phenolic constituents in cane sugar manufacturing products with their antioxidant activities.
    Payet B; Shum Cheong Sing A; Smadja J
    J Agric Food Chem; 2006 Sep; 54(19):7270-6. PubMed ID: 16968093
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
    Fernandez-Orozco R; Zieliński H; Piskuła MK
    Nahrung; 2003 Oct; 47(5):291-9. PubMed ID: 14609082
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.