Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.)-Reference-Cited by-同舟云学术

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Binding, Antioxidant and Anti-proliferative Properties of Bioactive Compounds of Sweet Paprika (Capsicum annuum L.)

Published:2016-05-16 Issue:2 Volume:71 Page:129-136
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Kim Hong-Gi,Bae Jong-Hyang,Jastrzebski Zenon,Cherkas Andriy,Heo Buk-Gu,Gorinstein Shela,Ku Yang-Gyu

Funder

This research was supported by the Wonkwang University research grants in 2015.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-016-0550-9.pdf

Reference29 articles.

1. Greco L, Riccio R, Bergero S, Del Re AAM, Trevisan M (2007) Total reducing capacity of fresh sweet peppers and five different Italian pepper recipes. Food Chem 103:1127–1133

2. Loizzo MR, Pugliese A, Bonesi M, De Luca D, O’Brien N, Menichini F, Tundis R (2013) Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars. Food Chem Toxicol 53:392–401

3. de Ornelas-Paz JJ, Martínez-Burrola JM, Ruiz-Cruz S, Santana-Rodríguez V, Ibarra-Junquera V, Olivas GI, Pérez-Martínez JD (2010) Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chem 119:1619–1625

4. López A, Fenoll J, Hellín P, Flores P (2014) Cultivation approach for comparing the nutritional quality of two pepper cultivars grown under different agricultural regimes. LWT - Food Sci Technol 58:299–305

5. Hallmann E, Rembialkowska E (2012) Characterization of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems. J Sci Food Agric 92:2409–2415

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