Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst-Reference-Cited by-同舟云学术

Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst

Author:

Lo Scalzo Roberto¹,Fibiani Marta¹,Mennella Giuseppe²,Rotino Giuseppe L.³,Dal Sasso Monica⁴,Culici Maria⁴,Spallino Alessandra⁴,Braga Pier Carlo⁴

Affiliation:

1. CRA-IAA, Agricultural Research Council, Food Technology Research Unit, via Venezian 26, 20133 Milan, Italy

2. CRA-ORT, Agricultural Research Council, Research Center for Vegetable Crops, via Cavalleggeri 25, 84098 Pontecagnano-Faiano (Salerno), Italy

3. CRA-ORL, Agricultural Research Council, Research Unit for Vegetable Crops, via Paullese 28, 26836 Montanaso Lombardo (Lodi), Italy

4. Department of Pharmacology, Chemotherapy and Toxicology, School of Medicine, University of Milan, via Vanvitelli 32, 20129 Milan, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference24 articles.

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