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J. C. M. Barreira, I. C. F. R. Ferreira, M. B. P. P. Oliveira and J. A. Pereira, “Antioxidant Activities of the Extracts from Chesnut Flower, Leaf Skins and Fruit,” Food Chemistry, Vol. 107, No. 3, 2008, pp. 1106-1113. doi:10.1016/j.foodchem.2007.09.030

has been cited by the following article:

• TITLE: The Phenols of the Genus Agave (Agavaceae)

  AUTHORS: Norma Almaraz-Abarca, Eli Amanda Delgado-Alvarado, José Antonio Ávila-Reyes, José Natividad Uribe-Soto, Laura Silvia González-Valdez

  KEYWORDS: Genus Agave; Phenol Profiles; Homoisoflavanoids; Biological Activity; Chemotaxonomic Markers

  JOURNAL NAME: Journal of Biomaterials and Nanobiotechnology, Vol.4 No.3A, June 26, 2013

  ABSTRACT: A review is presented about the studies that have been carried out on the phenolic composition of the species of the genus Agave in order to show which species of the genus has been analyzed, what is the potential of the species of Agave as source of phenolics with important biological activities, and what is the significance of the phenolic profiles as chemotaxonomic markers in the genus. The results of the analysis of a dozen of Agave species reveal an important richness of phenolic compounds, including flavonoids, homoisoflavonoids, and phenolic acids, and a broad diversity of biological activities associated to those compounds, as antioxidant, antibacterial, antifungal, antinematod, and immunomodulatory capabilities. The phenols of Agave also have a major potential as specific chemotaxonomic markers.