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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 8
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Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

Soon-Mi ShimDepartment of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
,
Ha-Lim YiDepartment of Food Science and Technology, Ewha Womans University, Seoul, South Korea
&
Young-Suk KimDepartment of Food Science and Technology, Ewha Womans University, Seoul, South KoreaCorrespondence[email protected]
Pages 835-838 | Published online: 10 Mar 2011

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Dong Xiang, Chen-guang Wang, Wen-qing Wang, Chun-yang Shi, Wei Xiong, Meng-die Wang & Jian-guo Fang. (2017) Gastrointestinal stability of dihydromyricetin, myricetin, and myricitrin: an in vitro investigation. International Journal of Food Sciences and Nutrition 68:6, pages 704-711.
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Articles from other publishers (12)

Akhila Etikala, Suman Thamburaj, Anju Mariam Johnson, Chayanika Sarma, Gopinath Mummaleti & Suresh Kumar Kalakandan. (2022) Incidence, toxin gene profile, antibiotic resistance and antibacterial activity of Allium parvum and Allium cepa extracts on Bacillus cereus isolated from fermented millet-based food. LWT 160, pages 113314.
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Shahid AkbarShahid Akbar. 2020. Handbook of 200 Medicinal Plants. Handbook of 200 Medicinal Plants 139 160 .
Alexander Yashin, Yakov Yashin, Xiaoyan Xia & Boris Nemzer. (2017) Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants 6:3, pages 70.
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Eun-Hye Choi, Da-Yeon Lee, SuKyung Kim, Jin-Oh Chung, Jin-Kyu Choi, Kyung-Mi Joo, Hyun Woo Jeong, Jeong Kee Kim, Wan Gi Kim & Soon-Mi Shim. (2017) Influence of flavonol-rich excipient food (onion peel and Dendropanax morbifera) on the bioavailability of green tea epicatechins in vitro and in vivo. Food & Function 8:10, pages 3664-3674.
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Yeoung-Seuk Bae, Hyun-Jin Choi, Jung-Soo Lee, Mehea Park, Ji-Weon Choi & Ji-Gang Kim. (2016) Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo). Korean Journal of Food Preservation 23:5, pages 623-630.
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Ehteram A. Noor, Aisha Al-Moubaraki, Aqlah H. Al-Zhrani & Manal H. Hubani. (2016) Testing and Comparing the Inhibitory Action of Red Onion Seeds and Peels Extracts on the Corrosion of Steel in Phosphoric Acid. International Journal of Electrochemical Science 11:8, pages 6523-6539.
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Hae-Rim Lee, Sun-Duk Cho, Woon Kyu Lee, Gun-Hee Kim & Soon-Mi Shim. (2014) Digestive recovery of sulfur-methyl- l -methionine and its bioaccessibility in Kimchi cabbages using a simulated in vitro digestion model system . Journal of the Science of Food and Agriculture 94:1, pages 109-112.
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Bogyoung Choi & Jeonghee Surh. (2013) Influence of the Number of Sulfur Applications on the Improvement of the Chemical Composition and Quality of Onions. Korean Journal of Food Science and Technology 45:4, pages 478-487.
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Tasahil Albishi, Jenny A. John, Abdulrahman S. Al-Khalifa & Fereidoon Shahidi. (2013) Antioxidative phenolic constituents of skins of onion varieties and their activities. Journal of Functional Foods 5:3, pages 1191-1203.
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Diana González-Peña, Clara Colina-Coca, Cielo D. Char, M. Pilar Cano, Begoña de Ancos & Concepción Sánchez-Moreno. (2013) Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion. Journal of Agricultural and Food Chemistry 61:20, pages 4862-4872.
Crossref
Eunjin Kwon, Dayeon Ryu & Jeonghee Surh. (2013) Quality Characteristics of Onions Applied with Methylsulfonylmethane (MSM) during Cultivation. Korean Journal of Food Science and Technology 45:2, pages 213-220.
Crossref
Denys J. CharlesDenys J. Charles. 2013. Antioxidant Properties of Spices, Herbs and Other Sources. Antioxidant Properties of Spices, Herbs and Other Sources 435 448 .

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