Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation.

@article{Wettasinghe2002PhaseIE,
  title={Phase II enzyme-inducing and antioxidant activities of beetroot (Beta vulgaris L.) extracts from phenotypes of different pigmentation.},
  author={Mahinda Wettasinghe and Bradley W Bolling and Leslie Charlotte Plhak and Huiru Xiao and Kirk L Parkin},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 23},
  pages={
          6704-9
        }
}
Free-radical scavenging, reducing, and phase II enzyme-inducing activities of aqueous and 5% aqueous ethanol extracts of freeze-dried root tissue of four beet (Beta vulgaris L.) strains (red, white, orange, and high-pigment (red) phenotypes) were determined. Aqueous and ethanolic tissue extracts of the regular and high-pigment red phenotypes were most capable of inhibiting metmyoglobin/H(2)O(2)-mediated oxidation of 2-2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and 2,2'-azobis-(2… CONTINUE READING
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