Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats.

@article{Leontowicz2002ComparativeCO,
  title={Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats.},
  author={Hanna Leontowicz and Shela Gorinstein and Anton{\'i}n Lojek and Maria Leontowicz and Milan Ciz and Robert Soliva-Fortuny and Yong Seo Park and Soon Teck Jung and Simon Trakhtenberg and Olga Mart{\'i}n-Belloso},
  journal={The Journal of nutritional biochemistry},
  year={2002},
  volume={13 10},
  pages={
          603-610
        }
}
The aim of this study was to compare some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. The content of total polyphenols (g/100g) was 0.23 +/- 0.03; 0.22 +/- 0.03 and 0.68 +/- 0.1 in peeled fruits and 0.48 +/- 0.04, 0.47 +/- 0.04 and 1.2 +/- 0.12 in peels of peaches, pears and apples, respectively. Caffeic, p-coumaric and ferulic acids and the total radical-trapping antioxidative potential (TRAP) values in peeled apples and… CONTINUE READING
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