4.3 Article

Seasonal changes in photosynthesis, phenolic content, antioxidant activity, and anatomy of apical and basal leaves of Aristotelia chilensis

Related references

Note: Only part of the references are listed.
Article Nutrition & Dietetics

Beverages Based on Second Quality Citrus Fruits and Maqui Berry, a Source of Bioactive (Poly)phenols: Sorting Out Urine Metabolites upon a Longitudinal Study

Vicente Agullo et al.

Summary: This study aimed to develop new beverages rich in anthocyanins and flavanones, and evaluate the bioaccessibility and bioavailability of these compounds with alternative sweeteners. Results showed that stevia and sucralose could be valuable alternatives to sucrose based on their different bioavailability.

NUTRIENTS (2021)

Article Chemistry, Analytical

A critical examination of the DPPH method: Mistakes and inconsistencies in stoichiometry and IC50 determination by UV-Vis spectroscopy

Bryan Brummelhaus De Menezes et al.

Summary: The DPPH method has been used with misconceptions in research studies, leading to the need for attention to unit selection and reaction stoichiometry. By correcting the data, results closer to the ideal value were obtained.

ANALYTICA CHIMICA ACTA (2021)

Article Biochemistry & Molecular Biology

Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

Tamara Ortiz et al.

Summary: The study investigated the best conservation method for native Chilean berries and the application of maqui berry extract in intestinal epithelial and immune cells. The results demonstrate that the extract possesses strong antioxidant capacity and has the potential to treat inflammatory bowel disease.

ANTIOXIDANTS (2021)

Article Forestry

Antioxidant Properties of Green Coffee Extract

Anna Masek et al.

FORESTS (2020)

Review Food Science & Technology

Patagonian Berries: Healthy Potential and the Path to Becoming Functional Foods

Lida Fuentes et al.

FOODS (2019)

Review Integrative & Complementary Medicine

Aristotelia chilensis (Mol.) Stuntz: A Natural Source of Bioactive Compounds

Giovanni Turchetti et al.

CURRENT TRADITIONAL MEDICINE (2019)

Article Food Science & Technology

Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles

Carolina Fredes et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Plant Sciences

Photosynthetic efficiency in sun and shade plants

S. Mathur et al.

PHOTOSYNTHETICA (2018)

Editorial Material Chemistry, Applied

Antioxidant methods

James Harnly

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)

Article Plant Sciences

Phytochemistry and biological properties of Aristotelia chilensis a Chilean blackberry: a review

Gustavo E. Zuniga et al.

PHYTOCHEMISTRY REVIEWS (2017)

Article Biotechnology & Applied Microbiology

Ecological variability of the phenolic compounds of Olea europaea L. leaves from natural habitats and cultivated conditions

Milan Stankovic et al.

BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT (2017)

Article Plant Sciences

NaCl-induced physiological and biochemical adaptative mechanisms in the ornamental Myrtus communis L. plants

Jose Ramon Acosta-Motos et al.

JOURNAL OF PLANT PHYSIOLOGY (2015)

Review Plant Sciences

Chlorophyll fluorescence analysis: a guide to good practice and understanding some new applications

E. H. Murchie et al.

JOURNAL OF EXPERIMENTAL BOTANY (2013)

Article Agriculture, Multidisciplinary

Microencapsulation of maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts to preserve and control antioxidant properties

Leslie Vidal et al.

CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2013)

Article Agronomy

Tocopherol composition and antioxidant activity of Spanish wild vegetables

Patricia Morales et al.

GENETIC RESOURCES AND CROP EVOLUTION (2012)

Article Agriculture, Multidisciplinary

Extracts of Maqui (Aristotelia chilensis) and Murta (Ugni molinae Turcz.): Sources of Antioxidant Compounds and α-Glucosidase/α-Amylase Inhibitors

Monica Rubilar et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)