The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Antioxidants in fruits and vegetables - the millennium's health
Abstract
Abstract Some of the most exciting research in the last decade has been the discovery of a group of nutrients, which have protective effects against cell oxidation. These naturally occurring compounds impart bright colour to fruits and vegetables and act as antioxidants in the body by scavenging harmful free radicals, which are implicated in most degenerative diseases. Epidemiological studies have established a positive correlation between the intake of fruits and vegetables and prevention of diseases like atheroscelerosis, cancer, diabetes, arthritis and also ageing. So pronounced has been their effect on ageing that they have been called ‘fountains of youth’. Fruits and vegetables have thus had conferred on them the status of ‘functional foods’, capable of promoting good health and preventing or alleviating diseases. Phenolic flavonoids, lycopene, carotenoids and glucosinolates are among the most thoroughly studied antioxidants. The present review highlights the potential of fruits and vegetables rich in antioxidants, their health benefits and the effect of processing on the bioavailability of these nutrients. The paper also reviews some of the important methods used to determine the antioxidant activity.
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Cites
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BackgroundMethodEffects of a combination of beta carotene and vitamin A on lung cancer and cardiovascular disease
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Cited by
Reactive oxygen species, aging and antioxidative nutraceuticals
Lee, J., Koo, N., & Min, D. B. (2004) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2004.tb00058.x · Cited by 864
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
Antioxidant and structure–activity relationships (SARs) of some phenolic and anilines compounds
Bendary, E., Francis, R. R., Ali, H. M. G., Sarwat, M. I., & El Hady, S. (2013) · Annals of Agricultural Sciences · doi:10.1016/j.aoas.2013.07.002 · Cited by 555
Mahato, N., Sharma, K., Sinha, M., & Cho, M. H. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.015 · Cited by 324
Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., Supriatno, & Ooi, K. L. (2011) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.04.005 · Cited by 323
Metadata
- Authors
- Kaur, C., & Kapoor, H. C.
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2001-10-20
- Volume
- 36
- Issue
- 7
- Pages
- 703-725
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2109119392
- Cited by
- 1,492
- References
- 7
- FWCI
- 8.31
- Type
- journal article
- Language
- en
- Open access
- closed
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