Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive.
about
Unlike quercetin glycosides, cyanidin glycoside in red leaf lettuce responds more sensitively to increasing low radiation intensity before than after head formation has startedFlavone deglycosylation increases their anti-inflammatory activity and absorption.Bioavailability of the polyphenols: status and controversiesAnti-inflammatory properties of extracts from Chimonanthus nitens Oliv. leaf.Development and phytochemical characterization of high polyphenol red lettuce with anti-diabetic properties.Nitrogen Limited Red and Green Leaf Lettuce Accumulate Flavonoid Glycosides, Caffeic Acid Derivatives, and Sucrose while Losing Chlorophylls, Β-Carotene and XanthophyllsFood content, processing, absorption and metabolism of onion flavonoids.Bioavailability of wine-derived phenolic compounds in humans: a review.Evaluating and adapting the Mediterranean diet for non-Mediterranean populations: a critical appraisal.Methanol Extracts of 28 Hieracium Species from the Balkan Peninsula - Comparative LC-MS Analysis, Chemosystematic Evaluation of their Flavonoid and Phenolic Acid Profiles and Antioxidant Potentials.Food systems approach to cancer prevention.Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity.The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.Absorption, Conjugation and Efflux of the Flavonoids, Kaempferol and Galangin, Using the Intestinal CACO-2/TC7 Cell Model.Endogenous enzymes, heat, and pH affect flavone profiles in parsley (Petroselinum crispum var. neapolitanum) and celery (Apium graveolens) during juice processing.Antioxidant activity of Brazilian vegetables and its relation with phenolic composition(1)H and (13)C NMR Assignments of Cytotoxic 3S-1,2,3,4-Tetrahydro-β-carboline-3-carboxylic Acid from the Leaves of Cichorium endiviaQuantitative Changes of Polyphenolic Compounds in Mulberry (Morus alba L.) Leaves in Relation to Varieties, Harvest Period, and Heat Processing.Effects of food formulation and thermal processing on flavones in celery and chamomile.Physiological, phytochemical and structural changes of multi-leaf lettuce caused by salt stress.Flavonoid glucuronides are substrates for human liver beta-glucuronidase.Hydrolysis by lactase phlorizin hydrolase is the first step in the uptake of daidzein glucosides by rat small intestine in vitro.Absorption of kaempferol from endive, a source of kaempferol-3-glucuronide, in humans.Structural characterisation of malonyl flavonols in leek (Allium porrum L.) using high-performance liquid chromatography and mass spectrometry.Mapping QTL, epistasis and genotype × environment interaction of antioxidant activity, chlorophyll content and head formation in domesticated lettuce (Lactuca sativa).Identification and quantification of phenolic compounds in edible wild leafy vegetables by UHPLC/Orbitrap-MS.A comparison of the phenolic profile and antioxidant activity of different Cichorium spinosum L. ecotypes.Acclimation to UV-B radiation and visible light in Lactuca sativa involves up-regulation of photosynthetic performance and orchestration of metabolome-wide responses.Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures.An Apoplastic β-Glucosidase is Essential for the Degradation of Flavonol 3-O-β-Glucoside-7-O-α-Rhamnosides in Arabidopsis.Transformation of Lettuce with rol ABC Genes: Extracts Show Enhanced Antioxidant, Analgesic, Anti-Inflammatory, Antidepressant, and Anticoagulant Activities in Rats.Beyond the Antioxidant Activity of Dietary Polyphenols in Cancer: the Modulation of Estrogen Receptors (ERs) SignalingHigh-Throughput Screening of Sensory and Nutritional Characteristics for Cultivar Selection in Commercial Hydroponic Greenhouse Crop ProductionSuitability for Ready-to-Eat Processing and Preservation of Six Green and Red Baby Leaves Cultivars and Evaluation of Their Antioxidant Value during Storage and after the Expiration DateAnalysis of Eleven Phenolic Compounds Including Novel p-Coumaroyl Derivatives in Lettuce (Lactuca sativa L.) by Ultra-high-performance Liquid Chromatography with Photodiode Array and Mass Spectrometry Detection
P2860
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P2860
Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive.
description
2000 nî lūn-bûn
@nan
2000 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Effect of variety, processing, ...... osition of lettuce and endive.
@ast
Effect of variety, processing, ...... osition of lettuce and endive.
@en
type
label
Effect of variety, processing, ...... osition of lettuce and endive.
@ast
Effect of variety, processing, ...... osition of lettuce and endive.
@en
prefLabel
Effect of variety, processing, ...... osition of lettuce and endive.
@ast
Effect of variety, processing, ...... osition of lettuce and endive.
@en
P2093
P356
P1476
Effect of variety, processing, ...... osition of lettuce and endive.
@en
P2093
P304
P356
10.1021/JF0002387
P407
P577
2000-09-01T00:00:00Z