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-Reference-Cited by-同舟云学术

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

Published:2010-06-18 Issue:13 Volume:58 Page:7547-7556
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Choi Suk-Hyun¹,Lee Sang-Hwa²,Kim Hyun-Jeong³,Lee In-Seon³,Kozukue Nobuyuki⁴,Levin Carol E.⁵,Friedman Mendel⁵

Affiliation:

1. Department of Food Service Industry

2. Department of Food Nutrition

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

4. Bio Organic Material and Food Center

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100162j

Reference54 articles.

1. Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes

2. Tomatine, chlorophyll, ?-carotene and lycopene content in tomatoes during growth and maturation

3. Tomatine-Containing Green Tomato Extracts Inhibit Growth of Human Breast, Colon, Liver, and Stomach Cancer Cells

4. Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

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