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Carbone, K., Giannini, B., Picchi, V., Lo Scalzo, R. and Cecchini, F. (2011) Phenolic Composition and Free Radical Scavenging Activity of Different Apple Varieties in Relation to the Cultivar, Tissue Type and Storage. Food Chemistry, 127, 493-500.
http://dx.doi.org/10.1016/j.foodchem.2011.01.030

has been cited by the following article:

• TITLE: Apple as a Source of Dietary Phytonutrients: Bioavailability and Evidence of Protective Effects against Human Cardiovascular Disease

  AUTHORS: Gianna Ferretti, Imma Turco, Tiziana Bacchetti

  KEYWORDS: Antioxidants, Apples, Cardiovascular Disease, Phytocompounds, Polyphenols

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.13, July 11, 2014

  ABSTRACT: The dietary consumption of fruit and vegetable is associated with a lower incidence of degenerative diseases such as cardiovascular disease. Most recent interest has focused on the bioactive phenolic compounds in vegetable products. All varieties of apple contain several antioxidants and polyphenols that possess many biological activities, such as antioxidant and anti-inflammation properties. The review describes the nutritional properties of apples and their derivatives, with a particular attention to polyphenol compounds. Moreover, the health benefits of apples and the potential molecular mechanisms against cardiovascular disease are reviewed.