• Publications
  • Influence
Antioxidant activity of grains.
  • K. K. Adom, R. Liu
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 31 August 2002
Epidemiological studies have shown that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases. The health benefits of whole grains are attributed inExpand
  • 1,277
  • 87
  • PDF
Potential synergy of phytochemicals in cancer prevention: mechanism of action.
  • R. Liu
  • Biology, Medicine
  • The Journal of nutrition
  • 1 December 2004
Epidemiological studies have consistently shown that regular consumption of fruits and vegetables is strongly associated with reduced risk of developing chronic diseases, such as cancer andExpand
  • 1,783
  • 81
  • PDF
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.
Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group foundExpand
  • 2,164
  • 72
  • PDF
Apple phytochemicals and their health benefits
Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic diseases, such as cardiovascular disease and cancer, and phytochemicals including phenolics, flavonoidsExpand
  • 1,141
  • 58
  • PDF
Antioxidant and antiproliferative activities of common fruits.
Consumption of fruits and vegetables has been associated with reduced risk of chronic diseases such as cardiovascular disease and cancer. Phytochemicals, especially phenolics, in fruits andExpand
  • 1,338
  • 58
Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements.
  • Kelly L. Wolfe, R. Liu
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 29 September 2007
A cellular antioxidant activity (CAA) assay for quantifying the antioxidant activity of phytochemicals, food extracts, and dietary supplements has been developed. Dichlorofluorescin is a probe thatExpand
  • 777
  • 52
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.
  • R. Liu
  • Biology, Medicine
  • The American journal of clinical nutrition
  • 1 September 2003
Cardiovascular disease and cancer are ranked as the first and second leading causes of death in the United States and in most industrialized countries. Regular consumption of fruit and vegetables isExpand
  • 1,738
  • 41
  • PDF
Processed sweet corn has higher antioxidant activity.
Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found toExpand
  • 682
  • 41
  • PDF
Antioxidant and antiproliferative activities of common vegetables.
Epidemiological studies have shown that consumption of fruits and vegetables is associated with reduced risk of chronic diseases. Increased consumption of fruits and vegetables containing high levelsExpand
  • 823
  • 37
  • PDF
Whole grain phytochemicals and health
Abstract Phytochemicals and antioxidants in whole grains have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains andExpand
  • 721
  • 37