Page 359 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 359
338 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir Oszmianski, J.; Wolniak, M.; Wojdylo, A.; Wawer, I. Influence of Apple Purée Preparation
and Storage on Polyphenol Contents and Antioxidant Activity. Food Chem. 2008, 107,
1473–1484.
Parichha, S. Bael (Aegle marmelos) Nature’s Most Natural Medicinal Fruit. Orissa Rev. 2004,
9, 16–17.
Paśko, P.; Bartoń, H.; Fołta, M.; Gwizdz, J. Evaluation of Antioxidant Activity of
Amaranth (Amaranthus cruentus) Grain and By-products (Flour, Popping, Cereal). Rocz.
Państwowego Zakł. Hig. 2007, 58, 35–40.
Paśko, P.; Bartoń, H.; Zagrodzki, P.; Gorinstein, S.; Fołta, M.; Zachwieja, Z. Anthocyanins,
Total Polyphenols and Antioxidant Activity in Amaranth and Quinoa Seeds and Sprouts
during Their Growth. Food Chem. 2009, 115 (3), 994–998.
Paśko, P.; Sajewicz, M.; Gorinstein, S.; Zachwieja, Z. Analysis of the Selected Phenolic
Acids and flavonoids in Amaranthus cruentus and Chenopodium quinoa Seeds and
Sprouts by HPLC Method. Acta Chromatogr. 2008, 20 (4), 661–672.
Peleg, H.; Naim, M.; Rouseff, R. L.; Zehavi, U. Distribution of Bound and Free Phenolic
Acids in Oranges (Citrus sinensis) and Grapefruits (Citrus paradise). J. Sci. Food Agric.
1991, 57, 417–426.
Pellegrini, N.; Serafini, M.; Colombi, B.; Del Rio, D.; Salvatore, S.; Bianchi, M.; Brighenti, F.
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed
by Three Different in vitro Assays. J. Nutr. 2003, 133, 2812–2819.
Pérez-Jiménez, J.; Serrano, J.; Tabernero, M.; Arranz, S.; Díaz-Rubio, M. E.; García-Diz, L.;
Goñi, I.; Saura-Calixto, F. Effects of Grape Antioxidant Dietary Fiber in Cardiovascular
Disease Risk Factors. Nutrition. 2008, 24, 646–653.
Podsedek, A. Natural Antioxidant Capacity of Brassica Vegetables: A Review. LWT- Food
Sci. Technol. 2007, 40, 1–11.
Pozo-Insfran, D. D.; Percival, S. S.; Talcott, S. T. Açaí (Euterpe oleracea Mart.) Polypheno-
lics in Their Glycoside and Aglycone forms Induce Apoptosis of HL-60 Leukemia Cells. J.
Agric. Food Chem. 2006, 54, 1222–1229.
Pozuelo, M. J.; Agis-Torres, A.; Hervert-Hernández, D.; Elvira López-Oliva, M.; Muñoz-
Martínez, E.; Rotger, R.; Goñi, I. Grape Antioxidant Dietary Fiber Stimulates Lactobacillus
Growth in Rat Cecum. J. Food Sci. 2012, 77 (2), H59–H62.
Prakash, S.; Jha, S. K.; Datta, N. Performance Evaluation of Blanched Carrots Dried by Three
Different Driers. J. Food Eng. 2004, 62, 305–313.
Prosky, L.; Asp, N. G.; Schweizer, T. F.; De Vries, J. W.; Furda, I. Determination of Insoluble,
Soluble and Total Dietary Fibre in Foods and Food Products: Interlaboratory Study. J.
AOAC Int. 1988, 71, 1017–1023.
Ramulu, P.; Rao, U. P. Total, Insoluble and Soluble Dietary Fiber Contents of Indian Fruits.
J. Food Compo. Anal. 2003, 16, 677–685.
Rehman, Z. Citrus Peel Extract – A Natural Source of Antioxidant. Food Chem. 2006, 99,
450–454.
Rein, D.; Paglieroni, T. G.; Wun, T.; Pearson, D. A.; Schmitz, H. H.; Gosselin, R.; Keen, C. L.
Cocoa Inhibits Platelet Activation and Function. Am. J. Clin. Nutr. 2000, 72, 30–35.
Renaud, S.; De Lorgeril, M. Wine, Alcohol, Platelets, and the French Paradox for Coronary
Heart. Lancet. 1992, 339 (8808), 1523–1526.
Repo-Carrasco-Valencia, R.; Peña, J.; Kallio, H.; Salminen, S. Dietary Fiber and Other
Functional Components in Two Varieties of Crude and Extruded kiwicha (Amaranthus
caudatus). J. Cereal Sci. 2009, 49 (2), 219–224.