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Articles

VARIATION FOR PROANTHOCYANIDIN CONTENT

Article number

744_25

Pages

243 – 252

Language

English

Abstract

Publication

I International Symposium on Human Health Effects of Fruits and Vegetables

Authors

N. Vorsa, J. Johnson-Cicalese

Keywords

flavonoids, flavonols, flavanols, A-type proanthocyanidins, condensed tannins, anthocyanins, germplasm, heritability

Full text

https://doi.org/10.17660/ActaHortic.2007.744.25

Online Articles (57)

1. THE WHO/FAO FRUIT AND VEGETABLE PROMOTION INITIATIVE

I. Keller | C. Tukuitonga

2. FRUITS AND VEGETABLES CONSUMPTION AND BODY WEIGHT MANAGEMENT

B. Carlton Tohill

3. UPDATE ON MEDITERRANEAN DIET AND CARDIOVASCULAR DISEASE

D. Lairon | C. Defoort | R. Planells | M.-J. Amiot-Carlin

4. FRUITS AND VEGETABLES FOR HEALTHY DIET IN DEVELOPING COUNTRIES

J. Ganry

5. DETERMINATION OF THE POLYPHENOL CONTENT OF FRUITS AND VEGETABLES. ESTABLISHMENT OF A DATABASE AND ESTIMATION OF THE POLYPHENOL INTAKE IN THE FRENCH DIET

6. BETTER HEALTH THROUGH HORTICULTURE – AVRDC’S APPROACH TO IMPROVED NUTRITION OF THE POOR

R. Yu Yang | P.M. Hanson | T.A. Lumpkin

7. INTRODUCING A COMPLEMENTARY INVESTIGATION METHOD CONCERNING FRUIT AND VEGETABLE QUALITY AND HUMAN HEALTH

R. Kappert | B. Meltsch

8. A SYSTEMATIC APPROACH FOR IDENTIFYING PLANT COMPONENTS WITH IMPACT ON HUMAN HEALTH

K. Brandt | G. Lietz | M. Kobæk-Larsen | L.P. Christensen

9. CHALLENGES OF PHYTOCHEMICAL ANALYSIS AND ITS APPLICATION IN DEVELOPING NEW FRUITS AND VEGETABLES WITH IMPROVED HEALTH BENEFITS

10. FLAVONOIDS IN FOOD AND WINE

M.-J. Amiot-Carlin | F. Tourniaire | A. Margotat

11. BIOACTIVITY, ABSORPTION AND METABOLISM OF ANTHOCYANINS

G. Mazza

12. IMPACT OF CITRUS LIMONOIDS ON HUMAN HEALTH

B. Patil | G.K. Jayaprakasha | E.D. Harris

13. ASSESSING BIOAVAILABILITY OF SOFT FRUIT POLYPHENOLS IN VITRO

14. CAPSAICIN AND ENERGY BALANCE

A. Tremblay | M. Westerterp-Plantenga

15. TOWARDS A GLOBAL ASSESSMENT OF THE ANTICANCER PROPERTIES OF FRUITS AND VEGETABLES: THE MONTREAL ANTICANCER NUTRINOME PROJECT

D. Gingras | R. Béliveau

16. CITRUS LIMONOIDS ARE UNIQUE AND EFFECTIVE ANTICANCER AGENTS

E.D. Harris | S.M. Poulose | B. Patil

17. SELENIUM AND GLUCOSINOLATES IN CRUCIFEROUS VEGETABLES: METABOLIC INTERACTIONS AND IMPLICATIONS FOR CANCER CHEMOPREVENTION IN HUMANS

J.W. Finley

18. GLUCOSINOLATE COMPOSITION AND ANTI-CANCER POTENTIAL OF SEED-SPROUTS FROM HORTICULTURAL MEMBERS OF THE BRASSICACEAE

T.J. O¿Hare | L.S. Wong | L.E. Force | D.E. Irving

19. EXTRACTS FROM ORGANICALLY AND CONVENTIONALLY CULTIVATED STRAWBERRIES INHIBIT CANCER CELL PROLIFERATION IN VITRO

M.E. Olsson | S.C. Andersson | R.H. Berglund | K.-E. Gustavsson | S. Oredsson

20. FLAVONOIDS INTERACTIONS WITH DNA AND RNA: BINDING MODES AND ANTIOXIDATIVE EFFECTS

H.A. Tajmir-Riahi | S. Diamantoglou | C.D. Kanakis | P.A. Tarantilis | M.G. Polissiou

21. POMEGRANATE AND CARDIOVASCULAR DISEASES: POMEGRANATE JUICE POLYPHENOLIC ANTIOXIDANTS PROTECT AGAINST OXIDATIVE STRESS AND ATHEROSCLEROSIS DEVELOPMENT

B. Fuhrman | M. Aviram

22. BREEDING VEGETABLES FOR OPTIMUM LEVELS OF PHYTOCHEMICALS

K. Crosby | J. Jifon | L. Pike | K.S. Yoo

23. STRATEGY FOR BREEDING FRUITS WITH HIGHER CONTENT IN BIOACTIVE COMPOUNDS

S. Khanizadeh | B. Ehsani-Moghaddam | R. Tsao | Y. Desjardins | A. Gosselin

24. ENVIRONMENTAL AND GENETIC FACTORS ON CAROTENOIDS AND QUALITY IN WATERMELON FRUITS

25. VARIATION FOR PROANTHOCYANIDIN CONTENT

N. Vorsa | J. Johnson-Cicalese

26. BIOCHEMICAL CHARACTERIZATION AND BREEDING OF AMERICAN CRANBERRY FOR INCREASED HEALTH BENEFITS

E.L. Zeldin | B.H. McCown | C.G. Krueger | J.D. Reed

27. HIGHBUSH BLUEBERRIES VACCINIUM CORYMBOSUM L., RASPBERRIES RUBUS IDAEUS L. AND BLACK CURRANTS RIBES NIGRUM L. – INFLUENCE OF CULTIVAR ON ANTIOXIDANT ACTIVITY AND OTHER QUALITY PARAMETERS

S.F. Remberg | F. Måge | K. Haffner | R. Blomhoff

28. DEVELOPMENT AND APPLICATION OF BIOTECHNOLOGY IN GUAVA: A NUTRACEUTICAL FRUIT

B.K. Biswas | N. Joshee | A. Yadav | A.K. Yadav

29. EFFECT OF CULTURAL MANAGEMENT ON TOMATO FRUIT HEALTH QUALITIES

M. Dorais

30. PARTIAL ROOTZONE DRYING INCREASES ANTIOXIDANT ACTIVITY IN STRAWBERRIES

P.A.A. Dodds | J.M. Taylor | M.A. Else | C.J. Atkinson | W.J. Davies

31. KALE CAROTENOIDS REMAIN STABLE WHILE GLUCOSINOLATES AND FLAVOR COMPOUNDS RESPOND TO CHANGES IN SELENIUM AND SULFUR FERTILITY

D.A. Kopsell | C.E. Sams | C.S. Charron | W.M. Randle | D.E. Kopsell

32. SELENIUM AND SULFUR INCREASE SULFUR UPTAKE AND REGULATE GLUCOSINOLATE METABOLISM IN BRASSICA OLERACEA

H.D. Toler | C.S. Charron | D.A. Kopsell | C.E. Sams | W.M. Randle

33. PRODUCTION OF HYDROPONICALLY GROWN CALCIUM FORTIFIED LETTUCE

C. Neeser | N. Savidov | D. Driedger

34. INCREASING THE CAROTENOID CONTENT OF TOMATO BY MANAGING VARIETY CHOICE AND SOIL FERTILITY FOR COLOR AND COLOR UNIFORMITY

A. Darrigues | A. Clivati McIntyre | D.M. Francis | S.J. Schwartz

35. THE EFFECT OF LEAF SPOT DISEASE ON SPECIFIC ANTIOXIDANT ACTIVITY OF STRAWBERRY

B. Ehsani-Moghaddam | M.T. Charles | O. Carisse | S. Khanizadeh

36. CULTIVAR SELECTION BRIDGED WITH INNOVATIVE PROCESSING: A NEW STRATEGY TO PRESERVE AND MAXIMIZE ANTIOXIDANT ACTIVITY IN BLUEBERRY JUICE

A. Brambilla | R. Lo Scalzo | G. Bertolo | D. Torreggiani

37. BIOACTIVE COMPOUNDS AND VISUAL QUALITY OF BABY SPINACH – CHANGES DURING PLANT GROWTH AND STORAGE

S.A.M. Bergquist | U.E. Gertsson | M.E. Olss

38. EVALUATION OF DIVERGENT C. MELO GERMPLASM FRUITS FOR ANTIOXIDANT CONTENT

D.M. Hodges | G.E. Lester

39. ENHANCEMENT OF FUNCTIONAL COMPOUNDS IN ALLIUM VEGETABLES WITH UV RADIATION

H. Higashio | H. Hirokane | F. Sato | S. Tokuda | A. Uragami

40. EFFECT OF CULTIVAR AND PROCESSING ON PHENOLICS AND ANTIOXIDANT ACTIVITY OF APPLE PRODUCTS

J. Markowski | W. Plocharski | M. Mieszczakowska

41. BREEDING THE AMERICAN CRANBERRY FOR HEALTH CONSTITUENTS: GENETIC SEPARATION OF GREEN TEA CATECHINS BY ELECTRODIALYSIS WITH ULTRAFILTRATION MEMBRANES

D. Labbé | L. Bazinet | E. Vignal | P. Sistat

42. PROCESSING OF OLIVE FRUIT FOR ENHANCEMENT OF CAROTENOID LEVEL IN VIRGIN OLIVE OIL

C. Sanz | P. Luaces | A.G. Pérez

43. ANTIOXIDANT ACTIVITY IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AND BROCCOLI (BRASSICA OLERACEA VAR. ITALICA L.) CULTIVARS – EFFECTS OF MATURITY AND STORAGE CONDITIONS

A.-B. Wold | M. Hansen | K. Haffner | R. Blomhoff

44. VARIATION IN THE CAROTENOID COMPOSITION OF FRUITS AND VEGETABLES ALONG THE FOOD CHAIN

D.B. Rodriguez-Amaya | O.M. Porcu | C.H. Azevedo-Meleiro

45. PREBIOTIC EFFECT OF FRUCTANS FROM AGAVE, DASYLIRION AND NOPAL

M.G. López | J.E. Urías-Silvas

46. CAROTENOIDS IN ROSE-HIPS AND SEA BUCKTHORN BERRIES

S.C. Andersson | M.E. Olsson | E. Johansson | K. Rumpunen

47. CAROTENOID COMPOSITION OF BRAZILIAN FRUITS AND VEGETABLES

D.B. Rodriguez-Amaya | J. Amaya-Farfan | M. Kimura

48. SOME HEALTH BENEFICIAL PROPERTIES OF PHENOLICS FROM CHINESE QUINCE, QUINCE AND APPLE

49. EVALUATION OF FREE RADICAL SCAVENGING PROPERTIES OF GRAPE PHENOLIC EXTRACTS BY A FAST COLORIMETRIC METHOD

S. Caillet | S. Salmieri | M. Lacroix

50. ANTIOXIDANT ACTIVITY OF ARTICHOKE EXTRACTS AND BY-PRODUCTS

51. ANTIOXIDANT ACTIVITY IN RASPBERRY, CURRANT AND GOOSEBERRY ACCESSIONS OF THE CANADIAN CLONAL GENEBANK

L. Woodrow | M. Luffman | S. van der Leeuw | A. Liptay

52. SELECTED PHENOLIC ACIDS IN SWEET CHERRIES

R. Veberic | V. Usenik | F. Stampar

53. FRUCTOOLIGOSACCHARIDES AND PHENOLICS IN FLESH AND PEEL OF SPRING HARVESTED HELIANTHUS TUBEROSUS

R. Seljåsen | R. Slimestad

54. PHENOLICS IN WALNUT LIQUEUR

55. TECHNOLOGICAL CHARACTERISTICS OF CAPSICUM SPP. SOFT – FLESH FORMS

P. Nowaczyk | L. Nowaczyk | D. Przyborowska | M. Banach

56. PAWPAW: AN OLD FRUIT FOR NEW NEEDS

F. Galli | D.D. Archbold | K.W. Pomper

57. PRODUCTION INTERVENTIONS TO ENHANCE AVAILABILITY AND ACCESS OF FRUIT AND VEGETABLES

P. Nath