Free amino acid and phenolic contents and antioxidative and cancer cell-inhibiting activities of extracts of 11 greenhouse-grown tomato varieties and 13 tomato-based foods.

@article{Choi2011FreeAA,
  title={Free amino acid and phenolic contents and antioxidative and cancer cell-inhibiting activities of extracts of 11 greenhouse-grown tomato varieties and 13 tomato-based foods.},
  author={Suk-Hyun Choi and Hyen-Ryung Kim and Hyun-Jeong Kim and I Lee and Nobuyuki Kozukue and Carol E. Levin and Mendel Friedman},
  journal={Journal of agricultural and food chemistry},
  year={2011},
  volume={59 24},
  pages={12801-14}
}
Tomato (Solanum lycopersicum) plants synthesize nutrients, pigments, and bioactive compounds that benefit nutrition and human health. The nature and concentrations of these compounds are strongly influenced by varietal factors such as size and color as well as by processing. To better understand how these factors affect the concentration of nutrients and bioactive compounds, we analyzed 11 Korean tomato varieties grown under the same greenhouse conditions and 13 processed commercial tomato… CONTINUE READING

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