Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins-Reference-Cited by-同舟云学术

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Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Published:2009-10-28 Issue:22 Volume:57 Page:10590-10599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Monagas Maria¹,Garrido Ignacio¹,Lebrón-Aguilar Rosa²,Gómez-Cordovés M. Carmen¹,Rybarczyk Anna³,Amarowicz Ryszard³,Bartolomé Begoña¹

Affiliation:

1. Institute of Industrial Fermentations, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain

2. Instituto de Química-Física “Rocasolano”, CSIC, Serrano 119, 28006 Madrid, Spain

3. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwina 10, 10-747 Olsztyn, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901391a

Reference47 articles.

1. Polyphenols: food sources and bioavailability

2. Flavan-3-ols: Nature, occurrence and biological activity

3. The intake of flavonoids and carotid atherosclerosis: the Kuopio Ischaemic Heart Disease Risk Factor Study

4. Flavonoid intake and the risk of ischaemic stroke and CVD mortality in middle-aged Finnish men: the Kuopio Ischaemic Heart Disease Risk Factor Study

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