The DOI matches its Crossref record; 53 of the 53 references it cites were found in a registry or an index.
Cherry Antioxidants: From Farm to Table
Open accessAbstract
The dietary consumption of fruits and vegetables is associated with a lower incidence of degenerative diseases such as cardiovascular disease and certain types of cancers. Most recent interest has focused on the bioactive phenolic compounds found in vegetable products. Sweet and sour cherries contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant, anticancer and anti-inflammation properties. The review describes the effect of environment and other factors (such as production, handling and storage) on the nutritional properties of cherries, with particular attention to polyphenol compounds. Moreover the health benefits of cherries and their polyphenols against human diseases such as heart disease, cancers, diabetes are reviewed.
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Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219 · cited 1×
“Human genetic differences could lead to differences in absorption and metabolic clearance between individuals, in addition to differences in intestinal microorganism populations [35].”
BackgroundDietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658 · cited 1×
“It has been demonstrated that bioavailability varies widely among polyphenols and, for some of compounds, among dietary sources, depending on the forms they contain [30,31].”
BackgroundVegetables, Fruit, and Cancer Prevention
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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
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Free radical tissue damage: protective role of antioxidant nutrients 1
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Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk
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Anthocyanins and their role in cancer prevention
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Cited by
Özen, M., Özdemir, N., Ertekin Filiz, B., Budak, N. H., & Kök-Taş, T. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.125664 · Cited by 84
Metadata
- Authors
- Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2010-10-12
- Volume
- 15
- Issue
- 10
- Pages
- 6993-7005
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W2029839323
- Cited by
- 320
- References
- 53
- FWCI
- 4.95
- Type
- journal article
- Language
- en
- Open access
- gold
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
