Nutrition Boosters for Fruit and Veggies -- References
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References
A comparison of the vitamin C content of fresh and frozen vegetables. Favell, D. J., Food Chemistry 1998 May;62(1):59-64.
Carotenoid absorption from salad and salsa by humans is enhanced by the addition of avocado or avocado oil. Unlu, N. Z. et al., Journal of Nutrition 2005 Mar;135(3):431-436.
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Brown, M. et al., American Journal of Clinical Nutrition 2004 Aug;80(2):396-403.
Dietary flavonols: chemistry, food content, and metabolism. Aherne, S. A., O'Brien, N. M., Nutrition 2002 Jan;18(1):75-81.
Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Fielding, J. M. et al., Asia Pacific Journal of Clinical Nutrition 2005;14(2):131-136.
Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Vallejo, F. et al., Journal of the Science of Food and Agriculture 2003 Oct;83(14):1511-1516.
Plasma antioxidants from chocolate. Serafini, M. et al., Nature 2003 Aug 28;424(6952):1013.
Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Ninfali, P., Bacchiocca, M., Journal of Agricultural and Food Chemistry 2003 Apr 9;51(8):2222-2226.
Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach. Pandrangi, S., LaBorde, L. F., Journal of Food Science 2004 69(9):C702-C707.
The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Hunter, K. J., Fletcher, J. M., Innovative Food Science and Emerging Technologies 2002 Dec; 3(4):399-406.
Vitamin C losses in some frozen vegetables due to various cooking methods. Nursal, B., Yucecan, S., Die Nahrung 2000 Dec;44(6):451-453.
