296 related articles for article (PubMed ID: 23442638)
1. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.
Bae H; Jayaprakasha GK; Jifon J; Patil BS
Food Chem; 2012 Oct; 134(4):1912-8. PubMed ID: 23442638
[TBL] [Abstract][Full Text] [Related]
2. Influence of extraction solvents on antioxidant activity and the content of bioactive compounds in non-pungent peppers.
Bae H; Jayaprakasha GK; Crosby K; Jifon JL; Patil BS
Plant Foods Hum Nutr; 2012 Jun; 67(2):120-8. PubMed ID: 22569831
[TBL] [Abstract][Full Text] [Related]
3. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).
Barbero GF; Ruiz AG; Liazid A; Palma M; Vera JC; Barroso CG
Food Chem; 2014 Jun; 153():200-6. PubMed ID: 24491721
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant activities and bioactive compounds of five Jalopeno peppers (Capsicum annuum) cultivars.
Farhoudi R; Mehrnia MA; Lee DJ
Nat Prod Res; 2019 Mar; 33(6):871-874. PubMed ID: 29212371
[TBL] [Abstract][Full Text] [Related]
5. Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds.
Sricharoen P; Lamaiphan N; Patthawaro P; Limchoowong N; Techawongstien S; Chanthai S
Ultrason Sonochem; 2017 Sep; 38():629-639. PubMed ID: 27544798
[TBL] [Abstract][Full Text] [Related]
6. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility.
Hervert-Hernández D; Sáyago-Ayerdi SG; Goñi I
J Agric Food Chem; 2010 Mar; 58(6):3399-406. PubMed ID: 20192220
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant and anti-inflammatory properties of Capsicum baccatum: from traditional use to scientific approach.
Zimmer AR; Leonardi B; Miron D; Schapoval E; Oliveira JR; Gosmann G
J Ethnopharmacol; 2012 Jan; 139(1):228-33. PubMed ID: 22100562
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the antioxidant potential of Capsicum annuum L., C. baccatum L. and C. chinense Jacq. cultivars.
Mňahončáková E; Vergun O; Grygorieva O; Sedláčková VH; Ivanišová E; Šramková KF; Hrúzová M; Brindza J
Acta Sci Pol Technol Aliment; 2021; 20(2):223-236. PubMed ID: 33884859
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers.
Alvarez-Parrilla E; de la Rosa LA; Amarowicz R; Shahidi F
J Agric Food Chem; 2011 Jan; 59(1):163-73. PubMed ID: 21126003
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activity of phenolics in leaves of three red pepper (Capsicum annuum) cultivars.
Kim WR; Kim EO; Kang K; Oidovsambuu S; Jung SH; Kim BS; Nho CW; Um BH
J Agric Food Chem; 2014 Jan; 62(4):850-9. PubMed ID: 24087837
[TBL] [Abstract][Full Text] [Related]
11. Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems.
Jayaprakasha GK; Girennavar B; Patil BS
Bioresour Technol; 2008 Jul; 99(10):4484-94. PubMed ID: 17935981
[TBL] [Abstract][Full Text] [Related]
12. An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months.
Ogiso Y; Hosoda-Yabe R; Kawamoto Y; Kawamoto T; Kato K; Yabe T
Biosci Biotechnol Biochem; 2008 Dec; 72(12):3297-300. PubMed ID: 19060388
[TBL] [Abstract][Full Text] [Related]
13. Antioxidants in hot pepper: variation among accessions.
Antonious GF; Kochhar TS; Jarret RL; Snyder JC
J Environ Sci Health B; 2006; 41(7):1237-43. PubMed ID: 16923603
[TBL] [Abstract][Full Text] [Related]
14. Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.).
Anwar F; Przybylski R
Acta Sci Pol Technol Aliment; 2012; 11(3):293-301. PubMed ID: 22744950
[TBL] [Abstract][Full Text] [Related]
15. Effect of combination on the antioxidant and inhibitory properties of tropical pepper varieties against α-amylase and α-glucosidase activities in vitro.
Oboh G; Ademiluyi AO; Faloye YM
J Med Food; 2011 Oct; 14(10):1152-8. PubMed ID: 21663471
[TBL] [Abstract][Full Text] [Related]
16. Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds.
Silva LR; Azevedo J; Pereira MJ; Valentão P; Andrade PB
Food Chem Toxicol; 2013 Mar; 53():240-8. PubMed ID: 23238236
[TBL] [Abstract][Full Text] [Related]
17. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination.
Giuffrida D; Dugo P; Torre G; Bignardi C; Cavazza A; Corradini C; Dugo G
Food Chem; 2013 Oct; 140(4):794-802. PubMed ID: 23692768
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant activities and total phenolic and flavonoid contents in three indigenous medicinal vegetables of north-east India.
Handique JG; Boruah MP; Kalita D
Nat Prod Commun; 2012 Aug; 7(8):1021-3. PubMed ID: 22978220
[TBL] [Abstract][Full Text] [Related]
19. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
Howard LR; Talcott ST; Brenes CH; Villalon B
J Agric Food Chem; 2000 May; 48(5):1713-20. PubMed ID: 10820084
[TBL] [Abstract][Full Text] [Related]
20. Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some
Batiha GE; Alqahtani A; Ojo OA; Shaheen HM; Wasef L; Elzeiny M; Ismail M; Shalaby M; Murata T; Zaragoza-Bastida A; Rivero-Perez N; Magdy Beshbishy A; Kasozi KI; Jeandet P; Hetta HF
Int J Mol Sci; 2020 Jul; 21(15):. PubMed ID: 32707790
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
