Effect of reddening-ripening on the antioxidant activity of polyphenol extracts from cv. 'Annurca' apple fruits.

D'Angelo, Stefania; Cimmino, Amelia; Raimo, Marianna; Salvatore, Anna; Zappia, Vincenzo; Galletti, Patrizia

D'Angelo, Stefania; Cimmino, Amelia; Raimo, Marianna; Salvatore, Anna; Zappia, Vincenzo; Galletti, Patrizia.

Affiliation

D'Angelo S; Faculty of Motor Sciences, Parthenope University, Naples, Italy. sdangelo@uniparthenope.it

J Agric Food Chem ; 55(24): 9977-85, 2007 Nov 28.

Article in En | MEDLINE | ID: mdl-17960886

Subject(s)

Antioxidants/analysis; Flavonoids/analysis; Fruit/chemistry; Malus/chemistry; Phenols/analysis; Plant Extracts/analysis; Antioxidants/metabolism; Caco-2 Cells; Flavonoids/metabolism; Humans; Malus/metabolism; Malus/physiology; Oxidation-Reduction; Oxidative Stress/drug effects; Phenols/metabolism; Plant Extracts/metabolism; Polyphenols; Reactive Oxygen Species/metabolism; Time Factors

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Collection: 01-internacional Database: MEDLINE Main subject: Phenols / Flavonoids / Plant Extracts / Malus / Fruit / Antioxidants Type of study: Prognostic_studies Limits: Humans Language: En Journal: J Agric Food Chem Year: 2007 Document type: Article Affiliation country: Italy Country of publication: United States

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