참고문헌
- Lupattelli G., 2004, Artichoke juice improves endothelial function in hyperlipeia, Life Sci., 76
- Wegener T., Fintelmann V., 1999, Pharmacological properties and therapeutic profile of artichoke (Cynara scolymus L.), Wien Med. Wochenschr, 149, 241- 247
- Erdman Jr J. W., Balentine D., Arab L., Beecher G., Dwyer J. T., Folts J., Harnly J., Hollman P., Keen C. L., Mazza G., Messina M., Scalbert A., Vita J., Williamson G., Burrowes J., 2005, Flavonoids and Heart Health, Proceedings of the ILSI North America Flavonoids Workshop, DC1-4, Journal of Nutrition, 137(3), 718-737
- Hyotylainen T., Andersson T., Hartonen K., Kuosmanen K., Riekkola M. L., 2000, Pressurized hot water extraction coupled on-line with LC-GC: Determination of polyaromatic hydrocarbons in sediment, Anal. Chem., 72 (14), 3070-3076 https://doi.org/10.1021/ac000282l
- Wang M., Simon J., Aviles E., He I., Zheng F. K., Zheng Q., Tadmor Y., 2003, Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.), J. Agric. Food Chem., 51, 601- 608 https://doi.org/10.1021/jf020792b
- Bushra S., Farooq A., Shahid I., 2006, Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan, International J. of Food Science and Technology, 40, 1-8
- Son Y., Kim J., Lim J. C., Chung Y., Chung G. H., Lee J. C., 2003, Ripe fruits of Solanum nigrum L., inhibit cell growth and induces apoptosis in MCF--7 cells, Food Chemistry and Toxicology, 41, 1421-1428 https://doi.org/10.1016/S0278-6915(03)00161-3
- De Gaulejac N. S., Glories Y., Vivas N., 1999, Free radical scavenging effect of anthocyanins in red wines, Food Research International, 32(5), 327-333 https://doi.org/10.1016/S0963-9969(99)00093-9
- Siddhuraju P., Becker K., 2003, Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.), World Rev. Nutr. Diet, 91, 41-59 https://doi.org/10.1159/000069927
- Zhang D., Hamauzu Y., 2004, Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking, Food Chemistry, 88, 503-509 https://doi.org/10.1016/j.foodchem.2004.01.065
- Vallejo F., Tomas-Barberan F., Garcia-Viguera C., 2003, Health compounds in broccoli as influenced by refrigerated transport and retail sale period, Journal of Agriculture and Food, 51(10), 3029-3034 https://doi.org/10.1021/jf021065j