Free Amino Acid and Phenolic Contents and Antioxidative and Cancer Cell-Inhibiting Activities of Extracts of 11 Greenhouse-Grown Tomato Varieties and 13 Tomato-Based Foods-Reference-Cited by-同舟云学术

Free Amino Acid and Phenolic Contents and Antioxidative and Cancer Cell-Inhibiting Activities of Extracts of 11 Greenhouse-Grown Tomato Varieties and 13 Tomato-Based Foods

Published:2011-11-17 Issue:24 Volume:59 Page:12801-12814
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Choi Suk-Hyun¹,Kim Hyen-Ryung²,Kim Hyun-Jeong³,Lee In-Seon³,Kozukue Nobuyuki⁴,Levin Carol E.⁵,Friedman Mendel⁵

Affiliation:

1. Department of Food Service Industry, Seowon University, Cheongju-city 361-742, Republic of Korea

2. Department of Foodservice Management and Cuisine, Gyeongju University, Gyeongju 780-712, Republic of Korea

3. Center for Traditional Microorganism Resources, Keimyung University, Daegu 704-701, Republic of Korea

4. Bio Organic Material and Food Center, Seowon University, Cheongju-city 361-742, Republic of Korea

5. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202791j

Reference37 articles.

1. Antioxidant Composition in Cherry and High-Pigment Tomato Cultivars

2. The Flavonoids of Tomatoes

3. Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

4. Food component profiles for fruit and vegetable subgroups

5. Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia

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