Concepedia

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

Wiesław Wiczkowski, Dorota Szawara‐Nowak, Jerzy Romaszko

Food Chemistry · 2015 · 78 citations · 35 references

DOI

Concepts

References

35

Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2004 · 1.7K citations

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Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

, , +10

Antioxidant Activity of Anthocyanins and Their Aglycons

Marja P. Kähkönen, Marina Heinonen · Journal of Agricultural and Food Chemistry · 2003 · 859 citations

, , +17

Anthocyanins - nature, occurrence and dietary burden

Michael N. Clifford · Journal of the Science of Food and Agriculture · 2000 · 790 citations

, , +9

Anthocyanins: from plant to health

Sonia de Pascual‐Teresa, M. Teresa Sánchez-Ballesta · Phytochemistry Reviews · 2007 · 530 citations

, , +10