共 233 条
[1]
Balasundram N(2006)Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses Food Chem. 99 191-203
[2]
Sundram K(2006)An industrial approach in the search of natural antioxidants from vegetable and fruit wastes Food Chem. 97 137-150
[3]
Samman S(2003)Plant-based foods and prevention of cardiovascular disease: an overview Am. J. Clin. Nutr. 78 544S-551S
[4]
Peschel W(2007)Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: Meta-analysis of cohort studies J. Hum. Hypertens. 21 717-728
[5]
Sánchez-Rabaneda F(2008)Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries Carcinogenesis 29 1665-1674
[6]
Diekmann W(2014)Energy efficiency technologies for sustainable food processing Energy Effic. 7 791-810
[7]
Plescher A(2001)Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries Phytomedicine 8 362-369
[8]
Gartzía I(2009)Anthocyanin content, lipid peroxidation and cyclooxygenase enzyme inhibitory activities of sweet and sour cherries J. Agric. Food Chem. 57 1239-1246
[9]
Jiménez D(2003)Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells Cancer Lett. 194 13-19
[10]
Lamuela-Raventós R(2001)HPLC—DAD—ESIMS analysis of phenolic compounds in nectarines, peaches, and plums J. Agric. Food Chem. 49 4748-4760