Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)-Reference-Cited by-同舟云学术

Comparison of the Content of Bioactive Substances and the Inhibitory Effects against Rat Plasma Oxidation of Conventional and Organic Hot Peppers (Capsicum annuum L.)

Published:2010-11-08 Issue:23 Volume:58 Page:12300-12306
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kim Gwi Deok¹,Lee You Seok²,Cho Jeong-Yong¹,Lee Young Han³,Choi Kyeong Ju²,Lee Youn⁴,Han Tae-Ho⁵,Lee Sang-Hyun⁶,Park Keun-Hyung¹,Moon Jae-Hak¹

Affiliation:

1. Department of Food Science and Technology and Funcitional Food Research Center, Chonnam National University, Gwangju 500-757, Korea

2. Jeonnam Agricultural Research and Extension Services, Naju 520-715, Korea

3. Gyeongnam Agricultural Research and Extension Services, Jinju 660-370, Korea

4. Rural Development Administration, Organic Agricultural Division, Suwon 441-707, Korea

5. Department of Horticulture and Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 500-757, Korea

6. Korea Pear Research Organization, Chonnam National University, Gwangju 500-757, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1028448

Reference40 articles.

1. Organic food: nutritious food or food for thought? A review of the evidence

2. A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant Literature

3. Organic agriculture: does it enhance or reduce the nutritional value of plant foods?

4. Three-Year Comparison of the Content of Antioxidant Microconstituents and Several Quality Characteristics in Organic and Conventionally Managed Tomatoes and Bell Peppers

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