Ontology highlight
ABSTRACT:
SUBMITTER: Raiola A
PROVIDER: S-EPMC6274111 | biostudies-other | 2015 Dec
REPOSITORIES: biostudies-other
Raiola Assunta A Del Giudice Rita R Monti Daria Maria DM Tenore Gian Carlo GC Barone Amalia A Rigano Maria Manuela MM
Molecules (Basel, Switzerland) 20151225 1
Tomato, as a fresh or processed product, has a high nutritional value due to its content of bioactive components such as phenolic compounds. Few studies describe the effect of processing on antioxidant content and the cancer cell growth inhibition activity. In this study we determined the phenolic and ascorbic acid content of three yellow tomato varieties, before and after thermal processing. Moreover, we determined the antioxidative power and tested the effects of tomato extracts on three human ...[more]