References
- Block, G., B. Patterson, and A. Subar. 1992. Fruit, vegetables and cancer prevention: a review of the epidemiological evidence. Nutrition and Cancer 18 : 1-29. https://doi.org/10.1080/01635589209514201
- Castelluccio, C., G. Paganga, N. Melikian, G. P. Bolwell, J. B. Pridham, J. Dampson, and C. A. Rice-Evans. 1995. Antioxidant potential of intermediates in phenylpropanoid metabolism in higher plants. FEBS Lett. 368 : 188-192. https://doi.org/10.1016/0014-5793(95)00639-Q
- Davis, J. M., E. A. Murphy, M. D. Carmichel, and B. Davis. 2009. Quercetin increases brain and muscle mitochondrial biogenesis and exercise tolerance. Am. J. Physiol. 296 : 1071-1077.
- Dykes, L. and L. W. Rooney. 2007. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52 : 105-111.
- Hahn, D. H., J. M. Faubion, and L. W. Rooney. 1983. Sorghum phenolic acids, their high performance liquid chromatography separation and their relation to fungal resistance. Cereal Chem. 60 : 255-259.
- Harbone, J. B. and C. A. Williams. 2000. Advances in flavonoid research since 1992. Phytochem. 55 : 481-504. https://doi.org/10.1016/S0031-9422(00)00235-1
- Huang, M. T. and T. Ferraro. 1992. Phenolic compounds in food and cancer prevention. in phenolic compounds in food and their effects on health. II: Antioxidants and cancer prevention. American Cancer Society; Washington, DC. 507 : 8-34.
- Jacob, R. A. and B. J. Burri. 1996. Oxidative damage and defense. Am. J. Clin. Nutr. 63 : 985-990.
- Jones, J. M. 2006. Grain-based foods and health. Cereal Foods World 51 : 108-113.
- Kehrer, J. P. 1993. Free radicals as medicators of tissue injury and disease. Critical Reviews in Toxicology 23 : 21-48. https://doi.org/10.3109/10408449309104073
- Kil, H. Y., E. S. Seong, B. K. Ghimire, I. M. Chung, S. S. Kwon, E. J. Goh, K. Heo, M. J. Kim, J. D. Lim, D. Lee, and C. Y. Yu. 2009. Antioxidant and antimicrobial activities of crude sorghum extract. Food Chem. 115 : 1234-1239. https://doi.org/10.1016/j.foodchem.2009.01.032
- Kim, E. H. S. H. Kim, J. I. Chung, H. Y. Chi, J. A. Kim, and I. M. Chung. 2006. Analysis of phenolic compounds and isoflavones in soybean seeds [Glycine max (L.) Merrill] and sprouts grown under different conditions. Eur. Food Res. Technol. 222 : 201-208. https://doi.org/10.1007/s00217-005-0153-4
- Kweon, M. H. H. J. Hwang, and H. C. Sung. 2001. Identification and antioxidant activity of novel chlorogenic acid derivatives from bamboo (Phyllostachys edulis). J. Agric. Food Chem. 49 : 4646-4655. https://doi.org/10.1021/jf010514x
- Lee, J. Y., L. F. Wang, J. H, Kaik, and S. K. Park. 2007. Changes in volatile compounds of green tea during growing season at different culture areas. Korean J. Food Sci. Technol. 39 : 246-254.
- Lee, S. J., P. Seguin, J. J. Kim, H. I. Moon, H. M. Ro, E. H. Kim, S. H. Seo, E. Y. Kang, J. K. Ahn, and I. M. Chung. 2010. Isoflavones in Korean soybeans differing in seed coat and cotyledon color. Journal of Food Composition and Analysis 23 : 160-165. https://doi.org/10.1016/j.jfca.2009.08.005
- Maga, J. A. 1978. Simple phenol and phenolic compounds in food flavor.Critical Reviews in Food Science and Nutrition 10 : 323-372. https://doi.org/10.1080/10408397809527255
- Maggiolini, M., A. G. Recchia, D. Bonofiglio, S. Catalano, A. Vivacqua, A. Carpino, V. Rago, R. Rossi, and S. Ando. 2005. The red wine phenolics piceatannol and myricetin act as agonists for estrogen receptor in human breast cancer cells. Journal of Molecular Endocrinology 35 : 269-281. https://doi.org/10.1677/jme.1.01783
- Murakami, A., H, Ashida, and J. Terao. 2008. Multitargeted cancer prevention by quercetin. Cancer Lett. 269 : 315-25. https://doi.org/10.1016/j.canlet.2008.03.046
- Naczk, M. and F. Shaahidi. 2004. Extraction and analysis of phenolics in food. Journal of Chromato.graphy A 1054 : 95-111. https://doi.org/10.1016/j.chroma.2004.08.059
- Naim, M., U. Zehavi, S. Nagy, and R. I. Rouseff. 1992. Hydroxycinnamic acids as off-flavor precursors in citrus fruits and their products. in phenolic compounds in food and their effects on health. American Chemical Society ; Washington, DC 14 : 180-191.
- Nothling, U., S. P. Murphy, L. R. Wilkens, B. E. Henderson, and L. N. Kolonel. 2007. Flavonols and pancreatic cancer risk : the multiethnic cohort study. American Journal of Epidemiology 166 : 924-931. https://doi.org/10.1093/aje/kwm172
- Paganga, G., N, Miller, and C. A. Rice-Evans. 1999. The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radical Res. 30 : 153-162. https://doi.org/10.1080/10715769900300161
- Peleg, H., M. Naim, R. I. Rouseff, and U. Zehavi. 1991. Distribution of bound and free phenolic compounds in oranges (Citrus sinensis) and grapefruits (Citrus paradisi). J. Sci. Food Agric. 57 : 417-426. https://doi.org/10.1002/jsfa.2740570312
- Powles, J. W. and A. R. Ness. 1996. Fruit and vegetables. and cardoivascular disease: A review. International Journal of Epidemiology 26 : 1-13.
- Rebecca, J. R. 2003. Phenolic compounds in foods : An overview of analytical methodology. J. Agric. Food Chem. 51 : 2866-2887.
- Rudikovskaya, E. G., G. A. Fedorova, L. V. Dudareva, L. E. Makarova, and A. V. Rudikovskii. 2008. Effect of Growth Temperature on the Composition of Phenols in Pea Roots. Russian Jornal of Plant Physiology 55 : 712-715. https://doi.org/10.1134/S1021443708050178
- Schindler, R. and R. Mentlein. 2006. Flavonoids and vitamin E reduce the release of the angiogenic peptide vascular endothelial growth factor from human tumor cells. Journal of Nutrition 136 : 1477-1482.
- Sharma, S., J. D. Stutzman, G. J. Kelloff, and V. E. Steele. 1994. Screening of potential chemoprotective agents using biochemical markers of carcinogenesis. Cancer Res. 54 : 5848-5855.
- Silvina, B., L. and G. F. Cesar. 1998. (+)Catechin prevents human plasma oxidation. Free adical Biology and Medicine 24 : 435-441. https://doi.org/10.1016/S0891-5849(97)00276-1
- Stohs, H. J. 1995. The role of free radicals in toxicity and disease. Journal of Basic and Clinical Physiology and Pharmacology 6 : 205-222.
- Tan, S. C. 2000. Determinants of eating quality in fruits and vegetables. Proceedings of the Nutrition Society of Australia 24 : 183-190.
- Thomas, M. J. 1995. The role of free radicals and antioxidant: how do we know that they are working. Critical Reviews in Food Science and Nutrition 35 : 21-39. https://doi.org/10.1080/10408399509527683
- Vallejo, F., F. A. Tomas-Barberan, and C. Garcia-Viguera. 2003. Effect of climatic and sulphur compounds and vitamin C, in the inflorescences of eight broccoli cultivars. Eur. Food Res. Technol. 216 : 395-401.
-
Veteli, T. O., K. Kuokkanen, R. Julkunen-tiitto, H. Roinenen, and J. Tahvanainen. 2002. Effects of elevated
$CO_{2}$ and temperature on plant growth and herbivore defensive chemistry. Global Change Biology 8 : 1240-1252. https://doi.org/10.1046/j.1365-2486.2002.00553.x - Yao, L. H., Y. M. Jian, J. Shi, F. A. Tomas-Barberan, N. Datta, R. Singanusong, and S. S. Chen. 2004. Flavonoids in food and their health benefits. Plant Foods for Human Nutrition 59 : 113-122. https://doi.org/10.1007/s11130-004-0049-7
Cited by
- Sorghum polyphenol suppresses the growth as well as metastasis of colon cancer xenografts through co-targeting jak2/STAT3 and PI3K/Akt/mTOR pathways vol.15, 2015, https://doi.org/10.1016/j.jff.2015.03.020
- Peptide Profiling and Selection of Specific-Expressed Peptides in Hypoglycemic Sorghum Seed using SELDI-TOF MS vol.59, pp.3, 2014, https://doi.org/10.7740/kjcs.2014.59.3.252
- Variation of Fractionated Protein Content by Solubility in Korean Local Sorghum Seed vol.59, pp.3, 2014, https://doi.org/10.7740/kjcs.2014.59.3.245
- 조(Setaria italica Beauv.)의 품종별 파종시기에 따른 이화학 특성과 항산화 활성 vol.31, pp.4, 2011, https://doi.org/10.9799/ksfan.2018.31.4.449