348 related articles for article (PubMed ID: 25152015)
21. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
Azeem M; Mu TH; Zhang M
Food Sci Technol Int; 2020 Jul; 26(5):388-402. PubMed ID: 31870191
[TBL] [Abstract][Full Text] [Related]
22. New polyphenol derivative in Ipomoea batatas tubers and its antioxidant activity.
Dini I; Tenore GC; Dini A
J Agric Food Chem; 2006 Nov; 54(23):8733-7. PubMed ID: 17090114
[TBL] [Abstract][Full Text] [Related]
23. Isolation and identification of antioxidant compounds from Ligularia fischeri.
Shang YF; Kim SM; Song DG; Pan CH; Lee WJ; Um BH
J Food Sci; 2010 Aug; 75(6):C530-5. PubMed ID: 20722907
[TBL] [Abstract][Full Text] [Related]
24. Quantitative Analysis of the Biologically Active Compounds Present in Leaves of Mexican Sweet Potato Accessions: Phenols, Flavonoids, Anthocyanins, 3,4,5-Tri-Caffeoylquinic Acid and 4-Feruloyl-5-Caffeoylquinic Acid.
Torres A; Basurto F; Navarro-Ocana A
Plant Foods Hum Nutr; 2019 Dec; 74(4):531-537. PubMed ID: 31713022
[TBL] [Abstract][Full Text] [Related]
25. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
Xu J; Su X; Lim S; Griffin J; Carey E; Katz B; Tomich J; Smith JS; Wang W
Food Chem; 2015 Nov; 186():90-6. PubMed ID: 25976796
[TBL] [Abstract][Full Text] [Related]
26. Growth suppression of human cancer cells by polyphenolics from sweetpotato (Ipomoea batatas L.) leaves.
Kurata R; Adachi M; Yamakawa O; Yoshimoto M
J Agric Food Chem; 2007 Jan; 55(1):185-90. PubMed ID: 17199331
[TBL] [Abstract][Full Text] [Related]
27. Changes in polyphenolic content and radical-scavenging activity of sweet potato (Ipomoea batatas L.) during storage at optimal and low temperatures.
Ishiguro K; Yahara S; Yoshimoto M
J Agric Food Chem; 2007 Dec; 55(26):10773-8. PubMed ID: 18038989
[TBL] [Abstract][Full Text] [Related]
28. Use of [C
Usuki T; Onda S; Yoshizawa-Fujita M; Rikukawa M
Sci Rep; 2017 Jul; 7(1):6890. PubMed ID: 28761111
[TBL] [Abstract][Full Text] [Related]
29. Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method.
Palermo M; Colla G; Barbieri G; Fogliano V
J Agric Food Chem; 2013 Aug; 61(33):7960-8. PubMed ID: 23865390
[TBL] [Abstract][Full Text] [Related]
30. Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds.
Martini S; Conte A; Cattivelli A; Tagliazucchi D
Food Chem; 2021 Mar; 341(Pt 2):128298. PubMed ID: 33059271
[TBL] [Abstract][Full Text] [Related]
31. Phenolic compounds and antioxidant activity in sweet potato after heat treatment.
Kim MY; Lee BW; Lee HU; Lee YY; Kim MH; Lee JY; Lee BK; Woo KS; Kim HJ
J Sci Food Agric; 2019 Dec; 99(15):6833-6840. PubMed ID: 31385299
[TBL] [Abstract][Full Text] [Related]
32. Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review.
Makori SI; Mu TH; Sun HN
Food Chem; 2022 Mar; 372():131304. PubMed ID: 34655825
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.).
Ghasemzadeh A; Talei D; Jaafar HZ; Juraimi AS; Mohamed MT; Puteh A; Halim MR
BMC Complement Altern Med; 2016 May; 16():152. PubMed ID: 27234523
[TBL] [Abstract][Full Text] [Related]
35. 4-O-Caffeoylquinic acid as an antioxidant marker for mulberry leaves rich in phenolic compounds.
Ganzon JG; Chen LG; Wang CC
J Food Drug Anal; 2018 Jul; 26(3):985-993. PubMed ID: 29976416
[TBL] [Abstract][Full Text] [Related]
36. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.
Dincer C; Karaoglan M; Erden F; Tetik N; Topuz A; Ozdemir F
Plant Foods Hum Nutr; 2011 Nov; 66(4):341-7. PubMed ID: 22101780
[TBL] [Abstract][Full Text] [Related]
37. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega).
Armesto J; Gómez-Limia L; Carballo J; Martínez S
Int J Food Sci Nutr; 2019 Mar; 70(2):136-149. PubMed ID: 30037287
[TBL] [Abstract][Full Text] [Related]
38. Effect of spray drying on the polyphenolic compounds present in purple sweet potato roots: Identification of new cinnamoylquinic acids.
Chamorro S; Cueva-Mestanza R; de Pascual-Teresa S
Food Chem; 2021 May; 345():128679. PubMed ID: 33310256
[TBL] [Abstract][Full Text] [Related]
39. Content of antioxidative caffeoylquinic acid derivatives in field-grown Ligularia fischeri (Ledeb.) Turcz and responses to sunlight.
Kim SM; Jeon JS; Kang SW; Jung YJ; Ly LN; Um BH
J Agric Food Chem; 2012 Jun; 60(22):5597-603. PubMed ID: 22583553
[TBL] [Abstract][Full Text] [Related]
40. Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships.
Zhang L; Tu ZC; Yuan T; Wang H; Xie X; Fu ZF
Food Chem; 2016 Oct; 208():61-7. PubMed ID: 27132824
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
