Journal ArticleDOI
Beneficial phytochemicals in potato — a review
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TLDR
Processing the potatoes rich in phytochemicals can play an important role in promoting the health of a large segment of population in the countries where potatoes form a substantial part of daily diet.About:
This article is published in Food Research International.The article was published on 2013-03-01. It has received 310 citations till now. The article focuses on the topics: Phytochemical & Population.read more
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Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products
TL;DR: In this article, a review of the nutritional and functional properties of the by-products of food processing and their potential applications as nutritional new ingredients in foods is presented, which suggests a solution for creating a cheaper value-added ingredient which in turn decreases the present ways of disposing these byproducts (which can be harmful to the environment), while also saving the producer's money.
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Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits
TL;DR: Tubers have an immense potential as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness.
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Phenolic Compounds in the Potato and Its Byproducts: An Overview
TL;DR: In this review the most recent articles dealing with phenolic compounds in the potato and potato byproducts, along with the effects of harvesting, post-harvest, and technological processes, have been reviewed.
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Progress of potato staple food research and industry development in China
TL;DR: By replacing wheat, rice or maize in traditional staple foods partly by potato, the nutritional value of traditional foods and the utilization of potato are expected to be improved, and to industrialize production of potato staple foods, some transformations need to be realized.
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Bioactivities of phytochemicals present in tomato
TL;DR: The present review provides collective information of phytochemicals in tomato along with discussing their bioactivities and possible health benefits.
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Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
Journal Article
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
TL;DR: In this paper, the use of Folin-Ciocalteu reagent rather than the FolinDenis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period was investigated.
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The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power' : the FRAP assay
TL;DR: The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.
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Polyphenols: food sources and bioavailability
TL;DR: The nature and contents of the various polyphenols present in food sources and the influence of agricultural practices and industrial processes are reviewed, and bioavailability appears to differ greatly between the variousPolyphenols, and the most abundantpolyphenols in the authors' diet are not necessarily those that have the best bioavailability profile.
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Flavonoids as Antioxidants
TL;DR: This review presents the current knowledge on structural aspects and in vitro antioxidant capacity of most common flavonoids as well as in vivo antioxidant activity and effects on endogenous antioxidants.