Kale (Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement
Author:
Affiliation:
1. Ruđer Bošković Institute, Department for Molecular Biology, Zagreb, Croatia
2. Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Funder
Unity through Knowledge
Hrvatska Zaklada za Znanost
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1454400
Reference116 articles.
1. Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale
2. Effect of kale and papaya supplementation in colitis induced by trinitrobenzenesulfonic acid in the rat
3. Systematics and phylogeny of the Brassicaceae (Cruciferae): an overview
4. Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)
5. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities
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