References
- Ingrid A, Jacques A. Seleno-compounds in garlic and onion. J. Chromatogr. A 1112: 23-30 (2006) https://doi.org/10.1016/j.chroma.2006.01.036
- Anna MN, Riitta PP, Marjukka A, Kirsi-Marja OC. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem. 81: 485-493 (2003) https://doi.org/10.1016/S0308-8146(02)00476-4
- Lee EJ, Kim KS, Jung HY, Kim DH, Jang HD. Antioxidant activities of garlic (Allum sativum L.) with growing districts. Food Sci. Biotechnol. 14: 123-130 (2005)
- Kim SM, Kubota K, Kobayashi A. Antioxidative activity of sulfurcontaining flavor compounds in garlic. Biosci. Biotech. Bioch. 61: 1482-1485 (1997) https://doi.org/10.1271/bbb.61.1482
- Lampe JW. Health effects of vegetables and fruit: Assessing mechanisms of action in human experimental studies. Am. J. Clin. Nutr. 70: 475S-490S (1999) https://doi.org/10.1093/ajcn/70.3.475s
- Kodera Y, Suzuki A, Imada O, Kasuga S, Sumioka I, Kazenawa A. Physical, chemical, and biological properties of S-allylcysteine, an amino acid derived from garlic. J. Agr. Food Chem. 50: 622-632 (2002) https://doi.org/10.1021/jf0106648
- Yin M, Hwang S, Chan K. Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic. J. Agr. Food Chem. 50: 6143-6147 (2002) https://doi.org/10.1021/jf0204203
- Harris JC, Cottrell SL, Plummer S, Lloyd D. Antimicrobial properties of Allium sativum (garlic). Appl. Microbiol. Biot. 57: 282-286 (2001) https://doi.org/10.1007/s002530100722
- Anand PK, Somaradhya MA, Soundar D. Isolation and identification of a radical scavenging antioxidant-punicalagin from pith and carpellary membrane of pomegranate fruit. Food Chem. 87: 551- 557 (2004) https://doi.org/10.1016/j.foodchem.2004.01.006
- Wee JH, Moon JH, Eun JB, Chung JH, Kim YG, Park KH. Isolation and identification of antioxidants from peanut shells and the relationship between structure and antioxidant activity. Food Sci. Biotechnol. 16: 116-122 (2007)
- Boo HO, Chon SU, Kim SM, Pyo BS. Antioxidant activities of colored sweet potato cultivars by plant parts. Food Sci. Biotechnol. 14: 177-180 (2005)
- Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002) https://doi.org/10.1021/jf0115589
- Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jenog HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521-525 (2006)
- Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331-336 (2006)
- Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J. Food Sci. Technol. 38: 342-347 (2006)
- Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006) https://doi.org/10.1016/j.foodchem.2005.08.004
- Dewanto V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agr. Food Chem. 50: 4959-4964 (2002) https://doi.org/10.1021/jf0255937
- Jeong SM, Kim SY, Kim DR, Jo SC, Nam KC, Ahn DU, Lee SC. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agr. Food Chem. 52: 3389-3393 (2004) https://doi.org/10.1021/jf049899k
- Bektas T, Munevver S, Akpulat HA, Atalay S. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 95: 200-204 (2006) https://doi.org/10.1016/j.foodchem.2004.12.031
- Lee JH, Baek IY, Kang NS, Ko JM, Han WY, Kim HT, Oh KW, Suh DY, Ha TJ, Park KH. Isolation and characterization of phytochemical consitituents from soybean (Glycine max L. Merr.). Food Sci. Biotechnol. 15: 392-398 (2006)
- Kim DO, Lee KW, Lee HJ, Lee CY. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agr. Food Chem. 50: 3713-3717 (2002) https://doi.org/10.1021/jf020071c
- Gehrt A, Erkel G, Anke T, Sterner O. Thiacremonone, a new inducer of differentiation of mammalian cells from an Acremonium sp. Nat. Prod. Lett. 14: 281-284 (2000) https://doi.org/10.1080/10575630008041243