Antioxidant capacities and total phenolic contents of 56 vegetables
[Deng, Gui-Fang; Lin, Xi; Gao, Li-Li; Xie, Jie-Feng; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China; lihuabin@mail.sysu.edu.cn
2013
发表期刊JOURNAL OF FUNCTIONAL FOODS
ISSN1756-4646
卷号5期号:1页码:260-266
摘要The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The different vegetables had diverse antioxidant capacities. The highest antioxidant capacities and phenolic contents were found in Chinese toon bud, loosestrife, penile leaf, cowpea, caraway, lotus root, sweet potato leaf, soy bean (green), pepper leaf, ginseng leaf, chives, and broccoli, while the values were very low in marrow squash and eggplant (purple). Furthermore, several phenolic compounds were detected, and chlorogenic acid, gallic acid and galangin were widely found in these vegetables. The results provide support for dietary guidelines as well as epidemiological research. (C) 2012 Elsevier Ltd. All rights reserved.
部门归属LMB
关键词Vegetable Antioxidant Capacity Phenolic Compounds
学科领域Food Science & Technology
资助者This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University.
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资助者This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University.
WOS记录号WOS:000315241500032
引用统计
被引频次:105[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.scsio.ac.cn/handle/344004/11077
专题中科院海洋生物资源可持续利用重点实验室
通讯作者lihuabin@mail.sysu.edu.cn
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[Deng, Gui-Fang,Lin, Xi,Gao, Li-Li,et al. Antioxidant capacities and total phenolic contents of 56 vegetables[J]. JOURNAL OF FUNCTIONAL FOODS,2013,5(1):260-266.
APA [Deng, Gui-Fang.,Lin, Xi.,Gao, Li-Li.,Xie, Jie-Feng.,Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China.,...&lihuabin@mail.sysu.edu.cn.(2013).Antioxidant capacities and total phenolic contents of 56 vegetables.JOURNAL OF FUNCTIONAL FOODS,5(1),260-266.
MLA [Deng, Gui-Fang,et al."Antioxidant capacities and total phenolic contents of 56 vegetables".JOURNAL OF FUNCTIONAL FOODS 5.1(2013):260-266.
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