Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells

Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells

The changes in antioxidant content of tomato fruits at different ripening stages (mature green, breaker and mature red) were determined and hydrophilic extracts were tested on normal and cancer cells. Large differences existed in the content of bioactive compounds at different ripening stages, with...

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Bibliographic Details
Main Authors: Rita Del Giudice, Assunta Raiola, Gian Carlo Tenore, Luigi Frusciante, Amalia Barone, Daria Maria Monti, Maria Manuela Rigano
Format: Article
Language:English
Published: Elsevier 2015-10-01
Series:Journal of Functional Foods
Subjects:
Antioxidant power
Cholesterol
Cytotoxicity
Solanum lycopersicum
α-tomatine
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615003540

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http://www.sciencedirect.com/science/article/pii/S1756464615003540

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