Ruano Clemente, Nerea(Universitat Politècnica de València, 2015-10-26)
[ES] La polifenol oxidasa (PPO) es una enzima que causa la reacción que se
conoce como pardeamiento enzimático en muchas de las frutas y verduras
que consumimos y que se traduce en un detrimento en su color, sabor, olor ...
Gramazio, Pietro; Vilanova Navarro, Santiago; Plazas Ávila, María de la O; Andújar Pérez, Isabel; Hurtado Ricart, María; Herraiz García, Francisco Javier; Prohens Tomás, Jaime(University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2013)
[EN] Demand among consumers for fruits and vegetables with improved contents in bioactive compounds is increasing. In particular, a lot of attention is being paid to phenolic compounds, as they have been reported to present ...
Gramazio, Pietro; Prohens Tomás, Jaime; Plazas Ávila, María de la O; Andújar Pérez, Isabel; Herraiz García, Francisco Javier; Castillo Lorenzo, Elena; Knapp, S.; Meyer, R.M.; Vilanova Navarro, Santiago(BioMed Central, 2014-12-10)
Background
Eggplant is a powerful source of polyphenols which seems to play a key role in the prevention of several human diseases, such as cancer and diabetes. Chlorogenic acid is the polyphenol most present in eggplant, ...
Gramazio, Pietro(Universitat Politècnica de València, 2014-11-24)
[EN] The high content in phenolic compounds and mostly chlorogenic acid (CGA), in the fruit flesh of eggplant (Solanum melongena) confers nutraceutical properties to this crop. Solanum incanum, a wild species closely related ...