References
- Park JH, Oh SM, Lim SS, Lee YS, Shin HK, Oh YS, Choe NH, Yoon Park JH, Kim JK. Induction of heme oxygenase-1 mediates the anti-inflammatory effects of the ethanol extract of Rubus coreanus in murine macrophages. Biochem. Bioph. Res. Co. 351: 146-152 (2006) https://doi.org/10.1016/j.bbrc.2006.10.008
- Shin TY, Shin HY, Kim SH, Kim DK, Chae BS, Oh CH, Cho MG, Oh SH, Kim JH, Lee TK, Park JS. Rubus coreanus unripe fruits inhibits immediate-type allergic reaction and inflammatory cytokine secretion. Nat. Prod. Sci. 12: 144-149 (2006)
- Yoon I, Cho JY, Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH. Identification and activity of antioxidative compounds from Rubus coreanum fruit. Korean J. Food Sci. Technol. 34: 898-904 (2002)
- Namiki M. Antioxidants/antimutagens in food. CRC Cr. Rev. Food Sci. 29: 273-300 (1990) https://doi.org/10.1080/10408399009527528
- Kim SH, Chung HG, Jang YS, Park YK, Park HS, Kim SC. Characteristics and screen of antioxidant activity for the fruit by Rubus coreanus Miq. clones. J. Korean For. Soc. 94: 11-15 (2005)
- Ferreyra RM, Vina SZ, Mugridge A, Chaves AR. Growth and ripening season effects on antioxidant capacity of strawberry cultivar 'Selva'. Sci. Hortic.-Amsterdam 112: 27-32 (2007) https://doi.org/10.1016/j.scienta.2006.12.001
- Fang YZ, Yang S, Wu G. Free radicals, antioxidants, and nutrition. Nutrition 18: 872-879 (2002) https://doi.org/10.1016/S0899-9007(02)00916-4
- Seog HM, Jung CH, Choi IW, Park YK, Cho HY. Identification of phenolic compounds and quantification of their antioxidant activities in roasted wild ginseng (Panax ginseng C.A Meyer) leaves. Food Sci. Biotechnol. 16: 349-354 (2007)
- Kim EO, Oh JH, Lee SK, Lee JY, Choi SW. Antioxidant properties and quantification of phenolic compounds from safflower (Carthamus tinctorius L.) seeds. Food Sci. Biotechnol. 16: 71-77 (2007)
- Kwon KH, Cha WS, Kim DC, Shin HJ. A research and application of active ingredients in bokbunja (Rubus coreanus Miquel). Korean J. Biotechnol. Bioeng. 21: 405-409 (2006)
- Kim EJ, Lee YJ, Shin HK, Yoo Park JH. Induction of apoptosis by the aqueous extract of Rubus coreanum in HT-29 human colon cancer cells. Nutrition 21: 1141-1148 (2005) https://doi.org/10.1016/j.nut.2005.02.012
- Park YK, Lee HJ, Lee WY, Ahn JK, Hwang BH. Study on the relationship between the structure and antioxidant activities of chalcones. J. Korean Wood Sci. Technol. 34: 88-94 (2006)
- Oyaizu M. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
- Cheung LM, Cheung PCK, Ooi VEC. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 81: 249-255 (2003) https://doi.org/10.1016/S0308-8146(02)00419-3
- Jagota SK, Dani HM. A new colorimetric technique for the estimation of vitamin C using Folin phenol reagent. Anal. Biochem. 127: 178-182 (1982) https://doi.org/10.1016/0003-2697(82)90162-2
- Rice-Evans CA, Miller JN, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20: 933-956 (1996) https://doi.org/10.1016/0891-5849(95)02227-9
- Beltran G, Aguilera MP, Rio CD, Sanchez S, Martinez L. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem. 89: 207-215 (2005) https://doi.org/10.1016/j.foodchem.2004.02.027
- Siddhuraju P, Mohan PS, Becker K. Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): A preliminary assessment of crude extracts from stem bark, leaves, flowers, and fruit pulp. Food Chem. 79: 61-67 (2002) https://doi.org/10.1016/S0308-8146(02)00179-6
- Meir S, Kanner J, Akiri B, Hadas SP. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J. Agr. Food Chem. 43: 1813-1815 (1995) https://doi.org/10.1021/jf00055a012
- Pyo YH, Lee TC, Logendra L, Rogen RT. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem. 85: 19-26 (2004) https://doi.org/10.1016/S0308-8146(03)00294-2
- Spayd SE, Morris JR. Physical and chemical characteristics of puree from once-over harvested strawberry. J. Am. Soc. Hortic. Sci. 106: 105-109 (1981)
- Zhang X, Koo J, Eun JB. Antioxidant activities of methanol extracts and phenolic compounds in Asian pear at different stages of maturity. Food Sci. Biotechnol. 15: 44-50 (2006)
- Kim JH. Studies on the causal factors of skin browning during storage and its control method in 'Imamura-aki' pear (Pyrus serotina Rehder). J. Korean Soc. Hort. Sci. 16: 1-25 (1975)
- Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Tec. 20: 207-220 (2000) https://doi.org/10.1016/S0925-5214(00)00133-2
- Navarro JM, Flores P, Garrido C, Martinez V. Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages, as affected by salinity. Food Chem. 96: 66-73 (2006) https://doi.org/10.1016/j.foodchem.2005.01.057
- Hong JY, Nam HS, Kim NW, Shin SR. Changes on the components of Elaeagnus multiflora fruits during maturation. Korean J. Food Preserv. 13: 228-233 (2006)
- El Bulk RE, Babiker EFE, El Tinay AHE. Changes in chemical composition of guava fruits during development and ripening. Food Chem. 59: 395-399 (1997) https://doi.org/10.1016/S0308-8146(96)00271-3
- Yen GC, Chen HY. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agr. Food Chem. 43: 27-32 (1995) https://doi.org/10.1021/jf00049a007
- Madsen HL, Andersen CM, Jorgensen LV, Skibsted LH. Radical scavenging by dietary flavonoids. A kinetic study of antioxidant efficiencies. Eur. Food Res. Technol. 211: 240-246 (2000) https://doi.org/10.1007/s002170000189
- Kulkarni AP, Aradhya SM. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem. 93: 319-324 (2005) https://doi.org/10.1016/j.foodchem.2004.09.029