Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables

REFERENCES

• Adams, G.G., Imran, S., Wang, S., Mohammad, A., Kok, S., Gray, D.A, Channell, G.A., Moris, G.A. and Harding, S.E. (2011). The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines. Food Res. Int. 44:862–867.
   Web of Science ®Google Scholar
• Aderibigbe, A.O., Emudianughe, T.S. and Lawal, B.A. (1999). Antihyperglycemic effect of Mangifera indica in rat. Phytother. Res. 13(6):504–507.
   PubMed Web of Science ®Google Scholar
• Aider, M. and Barbana, C. (2011). Canola proteins: Composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity—a practical and critical review. Trends in Food Sci. Technol. 22:21–39.
   Web of Science ®Google Scholar
• Ajila, C.M., Aalami, M., Leelavathi, K. and Prasada Rao, U.J. S. (2010). Mango peel powder: A potential source of antioxidant and dietary fibre in macaroni preparations. Innovative Food Sci. Emerging Technol. 11:219–224.
   Web of Science ®Google Scholar
• Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J. S. (2008) Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sci. 48(2):319–326.
   Web of Science ®Google Scholar
• Ajila, C.M., Naidu, K.A., Bhat, S.G. and Prasada Rao, U.J. S. (2007). Bioactive compounds and antioxidant potential of mango peel extract. Food Chem. 105:982–988.
   Web of Science ®Google Scholar
• Ajila, C.M. and Prasada Rao, U.J. S. (2008). Protection against hydrogen perioxide induced oxidative damage in rat erythrocytes by Mangifera indica L. Peel extract. Food Chem. Toxicol. 46:303–309.
   PubMed Web of Science ®Google Scholar
• Aziz, N.A. A., Ho, L., Azahari, B., Bhat, R., Cheng, L. and Ibrahim, M.N. M. (2011). Chemical and functional properties of the native banana (Musa acuminate × M. balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours. Food Chem. 128:748–753.
   Web of Science ®Google Scholar
• Barreca, D., Bellocco, E., Caristi, C., Leuzzi, U. and Gattuso, G. (2011). Flavonoid profile and radical-scavenging activity of Mediterrannean sweet lemon (Citrus limetta Rasso) juice. Food Chem. 417–422.
   Web of Science ®Google Scholar
• Benherlal, P.S. and Arumughan, C. (2007). Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit. J. Sci. Food Agric. 87:2560–2569.
   PubMed Web of Science ®Google Scholar
• Bennett, L.E., Singh, D.P. and Clingeleffer, P.R. (2011). Micronutrient mineral and folate content of australian and Imported dried fruit products. Crit. Rev. Food Sci. Nutr. 51:38–49.
   PubMed Web of Science ®Google Scholar
• Bhandari, M.R., Anurakkun, N.J., Hong, G. and Kawabata, J. (2010). α-Glucosidase and α-amylase inhibitory activities of Nepalese medicinal herb Pakhanbhed (Bergenia ciliate, Haw.). Food Chem. 106:247–252.
   Web of Science ®Google Scholar
• Bharadwaj, R.L. and Pande, S. (2011). Juice blends-a way of utilization of under-utilized fruits, vegetables and spices: A review. Crit. Rev. Food Sci. Nutr. 51:563–570.
   PubMed Web of Science ®Google Scholar
• Bhat, R., Ameran, S.B., Voon, H.C., Karim, A.A. and Tze, L.M. (2011). Quality attributes of starfruit (Averrhao carambola L) juice treated with ultraviolet radiation. Food Chem. 127:641–644.
   PubMed Web of Science ®Google Scholar
• Borguine, R.G. and Torres, E.A. F. S. (2009). Tomatoes and tomato products as dietary sources of antioxidants. Food Rev. Int. 25:313–325.
   Web of Science ®Google Scholar
• Bumrungpert, A., Kalpravidh, R.W., Chuang, C.C., Overman, A., Martinez, K., Kennedy, A. and Mclntosh, M. (2010). Xanthones from mangosteen inhibit inflammation in human macrophages and in human adipocytes exposed to macrophage –conditionedmedia. J. Nutr. 140:842–847.
   PubMed Web of Science ®Google Scholar
• Cassano, A., Donato, L., Conidi, C. and Drioli, E. (2008). Recovery of bioactive compounds in kiwifruit juice by ultrafiltration. Innovative Food Sci. Emerging Technol. 9:556–562.
   Web of Science ®Google Scholar
• Cayupan, Y.S. C., Ochoa, M.J. and Nazareno, M.A. (2011). Health-promoting substances and antioxidant properties of Opunitia sp. Fruits. Changes in bioactive-compound contents during ripening process. Food Chem. 126:514–519.
   Web of Science ®Google Scholar
• Chalaprawat, M. (1997). The hypoglycemic effects of Aloe vera in Thai diabetic patients. J. Clini. Epidemiol. 50:S3.
   PubMedGoogle Scholar
• Chaverri, J.P., Rodriguez, N.C., Ibarra, M.O. and Perez Rojas, J.M. (2008). Medicinal properties of mangosteen (Garcinia mangostana). Food Chem Toxicol. 46:3227–3239.
   PubMed Web of Science ®Google Scholar
• Chen, H.J., Chung, C.P., Chiang, W. and Lin, Y.L. (2011). Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran. Food Chem. 126:1741–1748.
   PubMed Web of Science ®Google Scholar
• Colmenero, F.J., Muniz, F.J. S. and Alonso, B.O. (2010). Collaborators. Design and development of meat-based functional foods with walnut: Technological, nutritional and health impact. Food Chem. 123:959–967.
   Web of Science ®Google Scholar
• Conforti, F., Marrelli, M., Carmela, C., Menichini, F., Valentina, P., Uzunov, D., Statti, G.A., Duez, F. and Menichini, F. (2011). Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables. Food Chem. 129:1413–1419.
   Web of Science ®Google Scholar
• Costa-Silva, F., Marques, G., Matos, C.C., Barros, A.I. R. N. A. and Nunes, F.M. (2011). Selenium contents of Portuguese commercial and wild edible mushrooms. Food Chem. 126:91–96.
   Web of Science ®Google Scholar
• Das, A.V., Padayatti, P.S. and Paulose, C.S. (1996). Effect of leaf extract of Aegle marmelos (L) Correa ex Roxb, on histological and ultra structural changes in tissues of streptozotocin induced diabetic rats. Ind. J. Exptl. Biol. 34(4):341–345.
   PubMedGoogle Scholar
• De Souza, A.E., Goncalves, S., Lajolo, F.M. and Genovese, M.I. (2010). Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. J. Agric. Food Chem. 58:4666–4674.
   PubMed Web of Science ®Google Scholar
• Duttaroy, A.K. and Jorgensen, A. (2004). Effects of Kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers. Platelets, 15(5):287–292.
   PubMed Web of Science ®Google Scholar
• Erlejman, A.G., Verstraeten, S.V., Fraga, C.G. and Oteiza, P.I. (2004). The interaction of flavonoids with membranes :Potential determinant of flavonoid antioxidant effects. Free Radical Res. 38(12):1311–1320.
   PubMed Web of Science ®Google Scholar
• Falguera, V., Pagan, J., Garza, S., Garvin, A. and Ibarz, A. (2011). Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects. Food Res. Inter. 44:1571–1579.
   Web of Science ®Google Scholar
• Ferrari, G., Maresca, P. and Ciccarone, R. (2010). The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. J. Food Engg. 100:245–253.
   Web of Science ®Google Scholar
• Francisco, M., Velasco, P., Moreno, D.A., Viguera, C.G. and Cartea, M.E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res. Inter. 43:1455–1463.
   Web of Science ®Google Scholar
• Galvez, A.V., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Munizaga, G.T. and Won, M.P. (2011). Effects of hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chem. 129:1060–1065.
   PubMed Web of Science ®Google Scholar
• Garcia-Alonso, J., Ros, G. and Periago, M.J. (2006). Anti-proliferative and cytoprotective activities of a phenolic-rich juice in HepG2 cells. Food Res. Inter. 39:982–991.
   Web of Science ®Google Scholar
• Gerendas, J., Breuning, S., Stahl, T., Sundermann, V.M. and Muhling, K.H. (2008). Isothiocyanate concentration in kohirabi (Brassica oleracea L. Var. Gongylodes) plants as influenced by sulphur and nitrogen supply. J. Agric. Food Chem. 56:8334–8342.
   PubMed Web of Science ®Google Scholar
• Gong, G., Qin, Y., Huang, W., Zhou, S., Yang, X.H. and Li, D. (2010). Rutin inhibits hydrogen peroxide -induced apoptosis through regulating reactive oxygen species mediated mitochondrial dysfunction pathway in human umbilical vein endothelial cells. Eur. J. Pharmacol. 628:27–35.
   PubMed Web of Science ®Google Scholar
• Gonzalez, R., Ballester, I., Lopez-Posadas, R., Suarez, M.D., Zarzuelo, A., Martinez-Augustin, O. and Sanchez De Medina, F. (2011). Effects of flavonoids and other polyphenols on inflammation. Crit. Rev. Food Sci. Nutr. 51:331–362.
   PubMed Web of Science ®Google Scholar
• Grey, C., Widen, C., Adlercreutz, P., Rumpunen, K. and Duan, R.D. (2010). Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines. Food Chem. 20:1004–1010.
   Web of Science ®Google Scholar
• Habicht, S.D., Kind, V., Rudloff, S., Borsch, C., Mueller, A.S., Pallauf, J., Yang, R. and Krawinkel, M.B. (2011). Quantification of antidiabetic extracts and compounds in bitter gourd varieties. Food Chem. 126:172–176.
   Web of Science ®Google Scholar
• Hamed, M.A. (2011). Beneficial effect of Ficus religiosa Linn. on high-fat-diet-induced hypercholesterolemia in rats. Food Chem. 129:162–170.
   Web of Science ®Google Scholar
• Hannan, J.M. A., Rokeya, B., Faruque, O., Nahar, N., Mosihuzzaman, M., Khan, A.K. A. and Ali, L. (2003). Effect of soluble dietary fibre fraction of Trigonella foenum graecum on glycemic, insulinemic, lipidemic and platelet aggregation status of Type 2 diabetic model rats. J. Ethnopharmacol. 88(1):73–77.
   PubMed Web of Science ®Google Scholar
• Haruenkit, R., Poovarodom, S., Lentowicz, H., Lentowicz, M., Sajewicz, M., Kowalska, T., Delgado-Licon, E., Rocha-Guzman, N.E., Infante, J.A. G., Trakhtenberg, S. and Gorinstein, S. (2007a). Comparative study of health properties and nutritional value of durian, mangosteen and snake fruit: Experiments in vitro and in vivo. J. Agric. Food Chem. 55:5842–5849.
   PubMed Web of Science ®Google Scholar
• Haruenkit, R., Poovarondom, S., Vearasilp, S., Namiesnik, J., Sliwka-Kaszynska, M., Park, Y.S., Heo, B.G., Cho, J.Y., Jang, H.G. and Gorinstein, S. (2007b). Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening. Food Chem. 118:540–547.
   Web of Science ®Google Scholar
• Hassan, F.A., Ismail, A., Hamid, A.A., Azlan, A. and Al-sheraji, S.H. (2011). Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. Fruit peels. Food Chem. 126:283–288.
   Web of Science ®Google Scholar
• Hassimotto, N.M. A., Genovese, M.I. and Lajolo, F.M. (2009). Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. J. Food Comp. Anal. 22:394–396.
   Web of Science ®Google Scholar
• Helbig, D., Bohm, V., Wagner, A., Schubert, R. and Jahreis, G. (2008). Berry seed residues and their valuable ingredients with special regard to black currant seed press residues. Food Chem. 111:1043–1049.
   Web of Science ®Google Scholar
• Hernandez, D.H., Garcia, O.P., Rosado, J.L. and Goni, I. (2011). The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rual diet: Importance of fruit and vegetable variety. Food Res. Int. 44:1182–1189.
   Web of Science ®Google Scholar
• Hernandez, D.H., Sayago-Ayerdi, S.G. and Goni, I. (2010). Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bio-accessibility. J. Agric. Food Chem. 58:3399–3406.
   PubMed Web of Science ®Google Scholar
• Ignat, I., Volf, I. and Popa, V.I. (2011). A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chem. 126:182–183.
   Web of Science ®Google Scholar
• Jacobo, A.S., Rufer, C.E., Gervilla, R., Guamis, B., Sagues, A.X. R. and Saldo, J. (2011). Influence of ultra-high pressure homogenization on antioxidant capacity, polyphenol and vitamin content of clear apple juice. Food Chem. 127:447–454.
   PubMed Web of Science ®Google Scholar
• Jan, A.T., Kamli, M.R., Murtaza, I., Singh, J.B., Ai, A. and Haq, Q.M. R. (2010). Dietary flavonoid quercetin and associated health benefits—an overview. Food Rev. Int. 26:302–317.
   Web of Science ®Google Scholar
• Jayaprakasha, G.K., Chidambaa Mruthy, K.N. and Patil, B.S. (2011). Rapid HPLC-UV method for quantification of L-citrulline in watermelon and its potential role on smooth muscle relaxation markers. Food Chem. 127:240–248.
   Web of Science ®Google Scholar
• Kang, J., Badger, T.M., Ronis, M.J. J. and Wu, X. (2010). Non-isoflavone phytochemicals in soy and their health effects. J. Agricult. Food Chem. 58:8119–8133.
   PubMed Web of Science ®Google Scholar
• Karunanayake, E.H., Welihinda, J., Sirimanne, S.R. and Sinnadorai, G. (1984). Oral hypoglycemic activity of some medicinal plants of Srilanka. J. Ethnopharmacol. 11(2):223–231.
   PubMed Web of Science ®Google Scholar
• Keevil, J.G., Osman, H.E., Reed, J.D. and Folts, J.D. (2000). Grape juice,but not orange juice,or grapefruit juice, inhibits human platelet aggregation. J. Nutr. 130:53–56.
   PubMed Web of Science ®Google Scholar
• Kim, S.K. and Wijesekara, I. (2010). Development and biological activities of marine- derived bioactive peptide: A review. J. Fun. Foods 2:1–9.
   Web of Science ®Google Scholar
• Korhonen, H. (2009). Milk-derived bioactive peptides: From science to applications. J. Fun. Foods 1:177–187.
   Web of Science ®Google Scholar
• Lattanzio, V., Kroon, P.A., Linsalata, V. and Cardinali, A. (2009). Globe artichoke: A functional food and source of nutraceutical ingredients. J. Fun. Foods 1:131–144.
   Web of Science ®Google Scholar
• Lavelli, V., Corey, M., Kerr, W. and Vantaggi, C. (2011). Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea. Food Chem. 127:589–595.
   PubMed Web of Science ®Google Scholar
• Lee, C.J., Chen, L.G., Liang, W.L. and Wang, C.C. (2010). Anti-inflammatory effects of Punica granatum Linne in vitro and in vivo. Food Chem. 118:315–322.
   Web of Science ®Google Scholar
• Lester, G.E., Manthey, J.A. and Buslig, B.S. (2007). Organic Vs. conventionally grown Rio red whole grapefruit and juice: Comparison of production inputs, market quality, consumer acceptance, and human health bioactive compounds. J. Agric. Food Chem. 55:4474–4480.
   PubMed Web of Science ®Google Scholar
• Lin, L.Y., Peng, C.C., Yang, Y.L. and Peng, R.Y. (2008). Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters. J. Agric. Food Chem. 56:1216–1223.
   PubMed Web of Science ®Google Scholar
• Lopez-Berenguer, C., Carvajal, M., Moreno, D.A. and Garcia-Viguera, C. (2007). Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. J. Agric. Food Chem. 55:10001–10007.
   PubMed Web of Science ®Google Scholar
• Luo, W., Zhao, M., Yang, B., Ren, J., Shen, G. and Rao, G. (2011). Antioxidant and antiproliferative capacities of phenolics purified from Phyllanthus emblica L. fruit. Food Chem. 126:277–282.
   Web of Science ®Google Scholar
• Mandal, S., Barik, B.H., Mallick, C., De, D. and Ghosh, D. (2008). Therapeutic effect of ferulic acid, an ethereal fraction of ethanolic extract of seed of Syzygium cumini against streptozotocin-induced diabetes in male rat. Method. Find. Exp. Clin. 30(2):121–128.
   PubMed Web of Science ®Google Scholar
• Maruganandan, S., Srinivasan, K., Gupta, S., Gupta, P.K. and Lal, J. (2005). Effect of mangiferin on hyperglycemia and atherogenicity in streptozotocin diabetic rats. J. Ethnopharmacol. 97(3):497–501.
   PubMed Web of Science ®Google Scholar
• Masibo, M. and He, Q. (2009). Mango bioactive compounds and related nutraceutical properties - A Review. Food Rev. Int. 25:346–370.
   Web of Science ®Google Scholar
• Matsuda, H., Li, Y.H., Murakami, T., Matsumura, N., Yamahara, J. and Yoshikawa, M. (1998). Antidiabetic principles of natural medicines. III. Structure-related inhibitory activity and action mode of oleanolic acid glycosides on hypoglycemic activity. Chem. Pharm. Bull. 46(9):1399–1403.
   PubMed Web of Science ®Google Scholar
• McCune, L.M., Kubota, C., Stendell-Hollis, N.R. and Thomson, C.A. (2011). Cherries and health: A Review. Crit. Rev. Food Sci. Nut. 51:1–12.
   PubMed Web of Science ®Google Scholar
• Mills, J.P., Simon, P.W. and Tanumihardjo, S.A. (2008). Bio-fortified carrot intake enhance liver antioxidant capacity and vitamin A status in Mongolian gerbils. J. Nutr. 138:1692–1698.
   PubMed Web of Science ®Google Scholar
• Mitra, A. and Bhattacharya, D.P. (2006). Effects of fenugreek in Type 2 Diabetes and dyslipidaemia. Indian J. Practicing. Doctors 3(2):14–18.
   Google Scholar
• Naczk, M., Towsend, M., Zadernowski, R. and Shahidi, F. (2011). Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana). Food Chem. 128:292–298.
   PubMed Web of Science ®Google Scholar
• Narender, T., Puri, A., Shweta, Khaliq, T., Saxena, R., Bhatia, G. and Chandra, R. (2006). 4-Hydroxyisoleucine an unusual amino acid as antidyslipidemic and antihyperglycemic agent. Bioorg. Med. Chem. Lett., 16(2):293–296.
   PubMed Web of Science ®Google Scholar
• Narendhirakannan, R.T., Subramanian, S. and Kandaswamy, M. (2006). Biochemical evaluation of antidiabetogenic properties of some commonly used Indian plants on streptozotocin-induced diabetes in experimental rats. Clin. Exp. Pharmacol. Physiol. 33:1150–1157.
   PubMed Web of Science ®Google Scholar
• Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T. and Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L) dried extracts. Food Chem. 127:42–53.
   Web of Science ®Google Scholar
• Nethravathi, G.P., Sathisha, U.V., Shylaja, M. Dharmesh, Shashirekha, M.N. and Rajarathnam, S. (2006). Anti-oxidant activity of indigenous edible mushrooms. J. Agric. Food Chem. 54:9764–9772.
   PubMed Web of Science ®Google Scholar
• Noelia, J., Roberto, M.M., Jesus, Z.J. and Alberto, G.J. (2011). Physicochemical, technological properties and health-benefits of Cucurbita moschata Duchense vs. Cehualca. Food Res. Int. 44:2587–2593.
   Web of Science ®Google Scholar
• Pan, M.H., Lai, C.S., Dushenkov, S. and Ho, C.T. (2009). Modulation of inflammatory genes by natural dietary bioactive compounds. J. Agric. Food Chem. 57:4467–4477.
   PubMed Web of Science ®Google Scholar
• Patil, B.S., Jayaprakasha, G.K., Chidambara Murthy, K.N. and Vikram, A. (2009a). Bioactive compounds: Historical perspectives, opportunities, and challenges. J. Agric. Food Chem. 57:8142–8160.
   PubMed Web of Science ®Google Scholar
• Patil, J.R., Chidambara Murthy, K.N., Jayaprakasha, G.K., Mahadev, B.C. and Patil, B.S. (2009b). Bioactive compounds from Mexican lime (citrus aurantifolia) juice induce apoptosis in human pancreatic cells. J. Agric. Food Chem. 57:10933–10942.
   PubMed Web of Science ®Google Scholar
• Patras, A., Brunton, N., Pieve, S.D., Butler, F. and Downey, G. (2009). Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees. Inn. Food Sci. Emerging Technol. 10:16–22.
   Web of Science ®Google Scholar
• Pepato, M.T., Mori, D.M., Baviera, A.M., Harami, J.B., Vendramini, R.C. and Brunetti, I.L. (2005). Fruit of the jambolan tree (Eugenia jambolana Lam.) and experimental diabetes. J. Ethnopharmacol. 96(1–2):43–48.
   PubMed Web of Science ®Google Scholar
• Perez-Balibrea, S., Moreno, D.A. and Garcia-Viguera, C.G. (2008). Influence of light on health-promoting phytochemicals of broccoli sprouts. J. Sci. Food Agric. 88:904–910.
   Web of Science ®Google Scholar
• Pihlanto, A., Akkanen, S. and Korhonen, H.J. (2008). ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum). Food Chem. 109:104–112.
   PubMed Web of Science ®Google Scholar
• Pinto, M.D. S., Kwon, Y.I., Apostolidis, E., Lajolo, F.M., Genovese, M.E. and Shetty, K. (2008). Functionality of bioactive compounds in Brazilian strawberry (Fragaria x ananassa Duch.) cultivars: Evaluation of hyperglycemia and hypertension potential using in vitro models. J. Agric. Food Chem. 56:4386–4392.
   PubMed Web of Science ®Google Scholar
• Plaza, M., Cifuentes, A. and Ibanez, E. (2008). In the search of new functional food ingredients from algae. Trends in Food Sci. Technol. 19:31–39.
   Web of Science ®Google Scholar
• Plaza, L., Crespo, I., Pascual-Teresa, S.D., Ancos, B.D., Moreno, C.S., Munoz, M. and Cano, M.P. (2011). Impact of minimal processing on orange bioactive compounds during refrigerated storage. Food Chem. 124:646–651.
   Web of Science ®Google Scholar
• Plaza, L., Moreno, C.S., Pascual-Teresa, S.D., Ancos, B.D. and Cano, M.P. (2009). Fatty acids, sterols and antioxidant activity in minimally processed avocados during refrigerated storage. J. Agric. Food Chem. 57:3204–3209.
   PubMed Web of Science ®Google Scholar
• Poiroux-Gonord, F., Bidel, L.P. R., Fanciullino, A.L., Gautier, H., Lauri-Lopez, F. and Urban, L. (2010). Health benefits of vitamins and secondary metabolites of fruits and vegetables and prospects to increase their concentrations by agronomic approaches. J. Agric. Food Chem. 58:12065–12082.
   PubMed Web of Science ®Google Scholar
• Ravi, K., Sivagnanam, K. and Subramanian, S. (2004). Anti-diabetic activity of Eugenia jambolana seed kernels on streptozotocin-induced diabetic rats. J. Med. Food. 7(2):187–191.
   PubMed Web of Science ®Google Scholar
• Rosso, V.V. D. and Mercadante, A.Z. (2007). Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system. Innovative Food Sci. Emerging Technol. 8:347–352.
   Web of Science ®Google Scholar
• Sanchez, R.M., Garcia, A.H., Belloso, M.O., Gorinstein, S., Parrilla, A.E., Rosa, L.A., Plascencia, Y.G. and Aguiolar, G. (2011). Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults. Food Res. Int. 44:1386–1391.
   Web of Science ®Google Scholar
• Sancho, L.E. G., Yahia, E.M. and Gonzalez-Aguilar, G.A. (2011). Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HLPLC-DAD-MS/MS-ESI. Food Res. Int. 44:1284–1291.
   Web of Science ®Google Scholar
• Savatovic, S., Cetkovic, G., Brunet, J.C. and Djilas, S. (2012). Tomato waste: A potential source of hydrophilic antioxidants. Food Sci. Nutr. 63(2):129–137.
   PubMed Web of Science ®Google Scholar
• Saxena, S., Hajare, S.N., More, V., Kumar, S., Wadhwan, S., Mishra, B.B., Parte, M.N., Gautam, S. and Sharma, A. (2011). Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India. Food Chem. 126:39–45.
   Web of Science ®Google Scholar
• Schweiggert, R.M., Steingass, C.B., Mora, E., Esquivel, P. and Carle, R. (2011). Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.). Food Res. Int. 44:1373–1380.
   Web of Science ®Google Scholar
• Serrano, I.O., Fortuny, R.S., Ano, V.G. and Belloso, O.M. (2008). Modeling changes in health –related compounds of tomato juice treated by high – intensity pulsed electric fields. J. Food Engg. 89:210–216.
   Web of Science ®Google Scholar
• Shane-McWhorter, L. (2001). Biological complementary therapies; a focus on botanical products in diabetes. Diabetes. Spectr. 14(4):199–208.
   Google Scholar
• Shashirekha, M.N. and Rajarathnam, S. (2011). Mushroom nutraceuticals. In Advances in Preservation and Processing Technologies of Fruits and Vegetables, pp. 605–656. Rajarathnam, S. and Ramteke, R.S., Eds., M/S. New India Publishing Agency, New Delhi, Chapter-17.
   Google Scholar
• Shinde, J., Taldone, T., Barletta, M., Kunaparaju, N., Hu, B., and Kumar, S. (2008). α-Glucosidase inhibitory activity of Syzygium cumini (Linn) Skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbo. Res. 343(7):1278–1281.
   PubMed Web of Science ®Google Scholar
• Silva, M.A. C., Silva, Z.E. and Mariani, V.C. (2012). Mass transfer during the osmotic dehydration of West Indian cherry. LWT-Food Sci. Technol. 45:246–232.
   Web of Science ®Google Scholar
• Strati, I.F. and Oreopoulou, V. (2011). Process optimization of recovery of carotenoids from tomato waste. Food Chem. 129:747–752.
   PubMed Web of Science ®Google Scholar
• Tanaka, M., Misawa, E., Ito, Y., Habara, N., Nomaguchi, K., Yamada, M., Toida, T., Hayasawa, H., Takase, M., Inagaki, M. and Higuchi, R. (2006). Identification of five phytosterols from Aloe vera gel as anti-diabetic compounds. Biol. Pharm. Bull. 29(7):1418–1422.
   PubMed Web of Science ®Google Scholar
• Tanongkankit, Y., Chiewchan, N. and Devahastin, S. (2011). Evolution of anticarcinogenic substance in dietary fibre powder from cabbage outer leaves during drying. Food Chem. 127:67–73.
   Web of Science ®Google Scholar
• Thakur, G., Kunal, P., Mitra, A., Mukherjee, S., Bask, A. and Rousseau, D. (2010). Some common antidiabetic plants of the Indian subcontinent. Food Rev. Int. 26:364–385.
   Web of Science ®Google Scholar
• Tosun, I. and Inkaya, A.N. (2010). Resveratrol as a health and disease benefit agent. Food Rev. Int. 26:85–101.
   Web of Science ®Google Scholar
• Tounsi, M.S., Wannes, W.A., Ouerghemmi, I., Jegham, S., Njima, Y.B., Hamdaoul, G., Zemni, H. and Marzouk, B. (2011). Juice components and antioxidant capacity of four Tunisian Citrus varieties. J. Sci. Food Agric. 91:142–151.
   PubMed Web of Science ®Google Scholar
• Van Acker, S.A., van Den Berg, D.J., Tromp, M.N., Griffoen, D.H., Van Bennekom, W.P., Van Der Vijgh, W.J. and Bast, A. (1996). Structural aspects of anti-oxidant activity of flavonoids. Free Radical Biol. Med. 20(3):331–342.
   PubMed Web of Science ®Google Scholar
• Vats, V., Grover, J.K. and Rathi, S.S. (2002). Evaluation of anti-hyperglycemic and hypoglycemic effects of Trigonella foenum-graecum Linn. Ocimum sanctum Linn and Pterocarpus marsupium Linn in normal and alloxanized diabetic rats. J. Ethnopharmacol. 79(1):95–100.
   PubMed Web of Science ®Google Scholar
• Vats, V., Yadav, S.P. and Grover, J.K. (2003). Effect of T. foenum graecum on glycogen content of tissues and the key enzymes of carbohydrate metabolism. J. Ethnopharmacol. 85(2–3):237–242.
   PubMed Web of Science ®Google Scholar
• Virdi, J., Sivakami, S., Shahani, S., Suthar, A.C., Banavalikar, M.M. and Biyani, M.K. (2003). Antihyperglycemic effects of three extracts from Momordica charantia. J. Ethnopharmacol. 88(1):107–111.
   PubMed Web of Science ®Google Scholar
• Wang, H., Chung, P., Wu, C., Lan, K.P., Yang, M. and Wang, C. (2011a). Solanum nigrum L. polyphenolic extract inhibits hepatocarcinoma cell growth by inducing G2/M phase arrest and apoptosis. J. Sci. Food Agric. 91:178–185.
   PubMed Web of Science ®Google Scholar
• Wang, S., Meckling, K.A., Macrone, F.M., Kakuda, Y. and Tsao, R. (2011b). Can phytochemical antioxidant rich foods act as anti-cancer agents? Food Res. Int. 44:2545–2554.
   Web of Science ®Google Scholar
• Wang, S., Melnyk, J.P., Tsao, R. and Marcone, M.F. (2011c). How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Res. Int. 44:14–22.
   Web of Science ®Google Scholar
• Wang, S. and Marcone, M.F. (2011). The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles. Food Res. Int. 44:2567–2581.
   Web of Science ®Google Scholar
• Weston, R.J. (2010). Bioactive products from fruit of the feijoa (Feijoa sellowiana, Myrtaceae): A review. Food Chem. 121:923–926.
   Web of Science ®Google Scholar
• Wilkinson, A.S., Flanagan, B.M., Pierson, J.T., Hewavitharana, A.K., Dietzgen, R.G., Shaw, P.N., Roberts-Thomson, S.J., Monteith, G.R. and Gidley, M.J. (2011). Bioactivity of mango flesh and peel extracts on peroxisome proliferator-activated receptorγ [PPARγ] activation and MCF-7 cell proliferation: Fraction and fruit variability. J. Food Sci. 2076:H11–H29.
   Web of Science ®Google Scholar
• Zhang, M., Duan, C., Zang, Y., Huang, Z. and Liu, G. (2011). The flavonoid composition of flavedo and juice from the pummel cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradise) from China. Food Chem. 129:1530–1536.
   Web of Science ®Google Scholar
• Zhou, H.C., Lin, Y.M., Wei, S.D. and Tam, N.F. (2011). Structural diversity and antioxidant activity of condensed tannins fractionated from mangosteen pericarp. Food Chem. 129:1710–1720.
   Web of Science ®Google Scholar
• Znidarcic, D., Ban, D. and Sircelj, H. (2011). Carotenoid and chlorolphyll composition of commonly consumed leafy vegetables in Mediterrannean countries. Food Chem. 129:1164–1168.
   PubMed Web of Science ®Google Scholar