Polyphenol Composition of Plum Selections in Relation to Total Antioxidant Capacity

Author:

Mubarak Aidilla123,Swinny Ewald E.4,Ching Simon Y. L.5,Jacob Steele R.6,Lacey Kevin6,Hodgson Jonathan M.2,Croft Kevin D.2,Considine Michael J.16

Affiliation:

1. School of Plant Biology and the Institute of Agriculture, University of Western Australia, Crawley, Western Australia 6009, Australia

2. School of Medicine and Pharmacology, University of Western Australia, Medical Research Foundation, Perth, Western Australia 6000, Australia

3. Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Terengganu, Terengganu, Malaysia

4. Investigative Chemistry Laboratory, ChemCentre, Curtin University, Bentley, Western Australia 6845, Australia

5. PathWest Laboratory Medicine WA, Queen Elizabeth II Medical Centre, Western Australia 6009, Australia

6. Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference48 articles.

1. World Health Organization and Food and Agriculture Organization, Fruit and Vegetables for Health. Report of a joint FAO/WHO workshop,1–3 September 2004, Kobe, Japan; (2004, ISBN:92 4 159281 8.

2. Dietary phenolics: chemistry, bioavailability and effects on health

3. The Biological Relevance of Direct Antioxidant Effects of Polyphenols for Cardiovascular Health in Humans Is Not Established

4. How should we assess the effects of exposure to dietary polyphenols in vitro?

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