Related references
Note: Only part of the references are listed.Anthocyanin-containing purple potatoes ameliorate DSS-induced colitis in mice
Shiyu Li et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2021)
Chlorogenic Acid Alleviates Colon Mucosal Damage Induced by a High-Fat Diet via Gut Microflora Adjustment to Increase Short-Chain Fatty Acid Accumulation in Rats
M. Gui Xie et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2021)
Potential of delphinidin-3-rutinoside extracted from Solanum melongena L. as promoter of osteoblastic MC3T3-E1 function and antagonist of oxidative damage
Lavinia Casati et al.
EUROPEAN JOURNAL OF NUTRITION (2019)
Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels
Gonzalo Garrido-Banuelos et al.
FOOD CHEMISTRY (2019)
Chlorogenic acid promotes the Nrf2/HO-1 anti-oxidative pathway by activating p21Waf1/Cip1 to resist dexamethasone-induced apoptosis in osteoblastic cells
Dandan Han et al.
FREE RADICAL BIOLOGY AND MEDICINE (2019)
Antidiabetic and Antioxidative Potential of the Blue Congo Variety of Purple Potato Extract in Streptozotocin-Induced Diabetic Rats
Paulina Strugala et al.
MOLECULES (2019)
Phenolic Compounds and Antioxidant Activities of Potato Cultivars with White, Yellow, Red and Purple Flesh
Weidong Ru et al.
ANTIOXIDANTS (2019)
Purple Potato Extract Promotes Intestinal Epithelial Differentiation and Barrier Function by Activating AMP-Activated Protein Kinase
Xiaofei Sun et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Dietary chlorogenic acid supplementation affects gut morphology, antioxidant capacity and intestinal selected bacterial populations in weaned piglets
Yong Zhang et al.
FOOD & FUNCTION (2018)
Quercetin suppresses NLRP3 inflammasome activation in epithelial cells triggered by Escherichia coli O157:H7
Yansong Xue et al.
FREE RADICAL BIOLOGY AND MEDICINE (2017)
Dandelion extract suppresses reactive oxidative species and inflammasome in intestinal epithelial cells
Yansong Xue et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
Jinhu Tian et al.
FOOD CHEMISTRY (2016)
NaHS inhibits NF-κB signal against inflammation and oxidative stress in post-infectious irritable bowel syndrome
Shenglan Yang et al.
RSC ADVANCES (2016)
Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the dextran sulphate sodium-induced colitis symptoms in C57BL/6 mice
Hee Soon Shin et al.
FOOD CHEMISTRY (2015)
Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. Vitelotte
Paola Bontempo et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Host Inflammatory Response Inhibits Escherichia coli O157: H7 Adhesion to Gut Epithelium through Augmentation of Mucin Expression
Yansong Xue et al.
INFECTION AND IMMUNITY (2014)
Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato
Consuelo Iborra-Bernad et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Metabolite profiling and quantification of phytochemicals in potato extracts using ultra-high-performance liquid chromatography-mass spectrometry
Esther Swee Lan Chong et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet
Kyu-Ho Han et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties
Tasahil Albishi et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Purple Pelisse: A Specialty 'Fingerling' Potato with Purple Skin and Flesh and Medium Specific Gravity
M. I. Vales et al.
AMERICAN JOURNAL OF POTATO RESEARCH (2012)
Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg
Hannah Deusser et al.
FOOD CHEMISTRY (2012)
The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
A. Tajner-Czopek et al.
FOOD CHEMISTRY (2012)
The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules
Elzbieta Rytel
FOOD CONTROL (2012)
Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers
Venu Perla et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
HPLC profiling of phenolics in diverse potato genotypes
Duroy A. Navarre et al.
FOOD CHEMISTRY (2011)
The Effect of Different Cooking Methods on Phenolics and Vitamin C in Developmentally Young Potato Tubers
Duroy A. Navarre et al.
AMERICAN JOURNAL OF POTATO RESEARCH (2010)
Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics
Tyann Blessington et al.
AMERICAN JOURNAL OF POTATO RESEARCH (2010)
Phenolic Content, Composition, Antioxidant Activity, and Their Changes during Domestic Cooking of Potatoes
Xiaoyun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Antioxidant compounds and antioxidant activity in early potatoes
Lucia Leo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effects of anthocyanin-rich purple potato flakes on antioxidant status in F344 rats fed a cholesterol-rich diet
Kyu-Ho Han et al.
BRITISH JOURNAL OF NUTRITION (2007)
Hepatoprotective effects of purple potato extract against D-galactosamine-induced liver injury in rats
Kyu-Ho Han et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2006)
TNF-α-induced increase in intestinal epithelial tight junction permeability requires NF-κB activation
TY Ma et al.
AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY (2004)
Share Paper
