The power of plants: how fruit and vegetables work as source of nutraceuticals and supplements
Author:
Affiliation:
1. Department of Horticultural Sciences, Food Science Graduate Program, Molecular and Environmental Plant Sciences Program, Plant Bioactives and Bioprocessing Research Lab, Texas A&M University College Station, TX, USA
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2020.1852194
Reference27 articles.
1. Protective Role of Flavonoids and Lipophilic Compounds from Jatropha platyphylla on the Suppression of Lipopolysaccharide (LPS)-Induced Inflammation in Macrophage Cells
2. Plants as Biofactories: Glyphosate-Induced Production of Shikimic Acid and Phenolic Antioxidants in Wounded Carrot Tissue
3. Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavón), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas)
4. Polyphenols: Planting the seeds of treatment for the metabolic syndrome
5. The Use of Controlled Postharvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value of Fresh Fruits and Vegetables
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