Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury-Reference-Cited by-同舟云学术

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Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury

Published:2016-08-18 Issue:5 Volume:97 Page:1616-1623
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Del Giudice Rita¹,Petruk Ganna¹,Raiola Assunta²,Barone Amalia²,Monti Daria Maria¹,Rigano Maria Manuela²

Affiliation:

1. Department of Chemical Sciences, University of Naples Federico II; Complesso Universitario Monte Sant'Angelo; Via Cinthia 4 I-80126 Naples Italy

2. Department of Agricultural Sciences; University of Naples Federico II; Via Università 100 I-80055 Portici Naples Italy

Funder

GenoPOM-pro

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7910/fullpdf

Reference36 articles.

1. Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature;Giovannucci;J Natl Cancer Inst,1999

2. Effects of tomato paste extracts on cell proliferation, cell-cycle arrest and apoptosis in LNCaP human prostate cancer cells;Hwang;BioFactors,2005

3. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum);Martínez-Valverde;J Agric Food Chem,2002

4. Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans;Maiani;Mol Nutr Food Res,2009

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