The content of bioactive compounds and antioxidant capacity of nine vegetables of
conventional and unconventional utilization in salad mixtures were studied. The total …

Cabbage is a rich source of a number of bioactive compounds such as flavonoids,
glucosinolates and their breakdown products, which may have antibacterial, antioxidant and …

Lingonberries are considered anot fully exploited major source of antioxidants. Their health
benefits are closely linked to their bioavailability. Due to growing health concerns …

This study investigated the effects of different home food preparation methods on availability
of total phenolic contents (TPC) and radical scavenging components, as well as the selected …

The aim of this study was to describe the changes in phenolic compounds, antioxidant
activity and colour of sour cherry puree supplemented with different natural sweeteners …

Red cabbage is rich in phytochemical compounds, and its consumption, either raw or
cooked, has been linked to the prevention of several diseases. This work aimed to …

This study was designed to determine and compare the effect of boiling and microwave
cooking methods on the contents of vitamin C, β-carotene and total phenolic as well as the …

In this study, acidified ethanol extracts of four different grape varieties (Cabernet sauvignon,
Chardonnay, Shyrah, and Merlot) and grape callus were supplemented into yogurt as …

Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this
paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in …

The qualitative and quantitative evaluation of phenolic compounds contained in extracts
derived from red cabbage and purple carrot were performed. Their antioxidant and anti …