Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)
- 1 April 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (3), 1229-1232
- https://doi.org/10.1111/j.1365-2621.2002.tb09482.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Protective Effect of Broccoli, Onion, Carrot, and Licorice Extracts against Cytotoxicity of N-Nitrosamines Evaluated by 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium Bromide AssayJournal of Agricultural and Food Chemistry, 1998
- Allium Chemistry: Synthesis of 1-[Alk(en)ylsulfinyl]propyl Alk(en)yl Disulfides (Cepaenes), Antithrombotic Flavorants from Homogenates of Onion (Allium cepa)Journal of Agricultural and Food Chemistry, 1997
- Consumption of onions and a reduced risk of stomach carcinomaGastroenterology, 1996
- Identification of Isorhamnetin 4‘-Glucoside in OnionsJournal of Agricultural and Food Chemistry, 1996
- Inhibitors of platelet aggregation generated from mixtures of Allium species and/or S-alk(en)nyl-L-cysteine sulfoxidesJournal of Agricultural and Food Chemistry, 1992
- Quercetin and rutin as inhibitors of azoxymethanol-induced colonic neoplasiaCarcinogenesis: Integrative Cancer Research, 1991
- Inhibition of 12-O-tetradecanoylphorbol-13-acetate-induced tumor promotion and ornithine decarboxylase activity by quercetin: possible involvement of lipoxygenase inhibitionCarcinogenesis: Integrative Cancer Research, 1983
- Copigmentation of AnthocyaninsPublished by Elsevier BV ,1982
- Effect of the essential oils of garlic and onion on alimentary hyperlipemiaAtherosclerosis, 1975
- The Systematic Identification of FlavonoidsPublished by Springer Science and Business Media LLC ,1970