The DOI matches its Crossref record; 75 of the 75 references it cites were found in a registry or an index.
Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars
Abstract
BACKGROUND: Tomato, one of the most important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Composition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics. RESULTS: The present paper gives an overview of flavonoids, stilbenoids and other phenolics reported to occur in tomato fruits. Contents are reported for a wide range of cultivars and types. Metabolism of phenolics during fruit maturation and tissue location are described, and an overview of measured contents is given. Effects of environmental conditions and cultural practices are estimated using available literature. Recent literature on transgenic tomatoes is included, and possibilities for regulating phenolic contents in tomatoes are discussed. CONCLUSION: The literature review clearly discloses a rapidly growing interest in flavonoids and other phenolics in tomato fruits and products made thereof. This is particularly connected to the antioxidant properties of these compounds as well as other possible health effects. Choice of cultivar and effects of environment and agronomic practices are important factors with respect to phenolic qualities and quantities of tomatoes. Copyright © 2009 Society of Chemical Industry
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Cites
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Biosynthesis of flavonoids and effects of stress
Winkel-Shirley, B. (2002) · Current Opinion in Plant Biology · doi:10.1016/s1369-5266(02)00256-x · Cited by 1,885
FLAVONOIDS: Chemistry, Biochemistry and Applications
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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
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Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes
Dumas, Y., Dadomo, M., Di Lucca, G., & Grolier, P. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1370 · Cited by 920
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Dietary flavonols: chemistry, food content, and metabolism
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Cited by
Løvdal, T., Olsen, K. M., Slimestad, R., Verheul, M., & Lillo, C. (2010) · Phytochemistry · doi:10.1016/j.phytochem.2009.12.014 · Cited by 272
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Metadata
- Authors
- Slimestad, R., & Verheul, M.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2009-05-05
- Volume
- 89
- Issue
- 8
- Pages
- 1255-1270
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2169678543
- Cited by
- 264
- References
- 75
- FWCI
- 7.29
- Type
- journal article
- Language
- en
- Open access
- closed
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