The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Antioxidant nutritional quality of tomato
Open accessAbstract
Regular consumption of tomatoes has been associated with decreased risk of chronic degenerative diseases. Epidemiological findings confirm the observed health effects are due to the presence of different antioxidant molecules such as carotenoids, particularly lycopene, ascorbic acid, vitamin E and phenol compounds, particularly flavonoids. In this work, eight components contributing to the healthy quality of tomato (i. e. lycopene, β‐carotene, other carotenoids, flavonoids, phenolic acids, vitamins C and E, dry residue) were studied in the framework of breeding programs aiming to develop nutritional superior genotypes. Twelve tomato advanced breeding lines and six open pollinated cultivars were grown in strictly controlled conditions and analysed for their content of antioxidants. Among the 18 genotypes analysed, 10 showed a high level of total carotenoids, 6 high level of β‐carotene, 9 high lycopene levels, 15 high flavonoids and 2 relevant concentration of vitamin E. Based on such data and on a literature survey on tomato composition, an index, called index of antioxidant nutritional quality (IQUAN), was proposed as a tool to address the breeding programs in selecting tomato genotypes with antioxidant nutritional qualities.
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Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · cited 1×
“[14] reported that the total phenolic content of tomatoes is up to 200 mg of gallic acid equivalent per 100 g (as dried weight).”
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Cited by
Slimestad, R., & Verheul, M. (2009) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.3605 · Cited by 264
Nutrient Intake and Depression Symptoms in Spanish Children: The ANIVA Study
Rubio-López, N., Morales-Suárez-Varela, M., Pico, Y., Livianos-Aldana, L., & Llopis-González, A. (2016) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph13030352 · Cited by 88
Del Giudice, R., Petruk, G., Raiola, A., Barone, A., Monti, D. M., & Rigano, M. M. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7910 · Cited by 53
Metadata
- Authors
- Frusciante, L., Carli, P., Ercolano, M. R., Pernice, R., Di Matteo, A., Fogliano, V., & Pellegrini, N.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2007-04-26
- Volume
- 51
- Issue
- 5
- Pages
- 609-617
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2069670237
- Cited by
- 362
- References
- 1
- FWCI
- 6.02
- Type
- journal article
- Language
- en
- Open access
- green
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- Frusciante, L., Carli, P., Ercolano, M. R., Pernice, R., Di Matteo, A., Fogliano, V., & Pellegrini, N. (2007). Antioxidant nutritional quality of tomato. Molecular Nutrition & Food Research. https://doi.org/10.1002/mnfr.200600158
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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