Antioxidant and Antiproliferative Activities of Common Fruits
Jie Sun(Cornell University), Rui Hai Liu(Cornell University), YiFang Chu(Cornell University), Xianzhong Wu(Cornell University)
Cited by 1,563
Related Papers
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
|Journal of Agricultural and Food Chemistry|2002|3.4k
Potential Synergy of Phytochemicals in Cancer Prevention: Mechanism of Action
|Journal of Nutrition|2004|2.3k
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals
|American Journal of Clinical Nutrition|2003|2.2k
Antioxidant Activity of Apple Peels
|Journal of Agricultural and Food Chemistry|2003|1.8k
Antioxidant Activity of Grains
|Journal of Agricultural and Food Chemistry|2002|1.7k