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Antioxidant interactions between major phenolic compounds found in 'Ataulfo' mango pulp: chlorogenic, gallic, protocatechuic and vanillic acids.
Molecules. 2012 Oct 26;17(11):12657-64. doi: 10.3390/molecules171112657.
Molecules. 2012.
PMID: 23103532
Free PMC article.
Phenolic compounds: their journey after intake.
Velderrain-Rodríguez GR, Palafox-Carlos H, Wall-Medrano A, Ayala-Zavala JF, Chen CY, Robles-Sánchez M, Astiazaran-García H, Alvarez-Parrilla E, González-Aguilar GA.
Velderrain-Rodríguez GR, et al. Among authors: palafox carlos h.
Food Funct. 2014 Feb;5(2):189-97. doi: 10.1039/c3fo60361j.
Food Funct. 2014.
PMID: 24336740
Review.
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Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion.
Quirós-Sauceda AE, Palafox-Carlos H, Sáyago-Ayerdi SG, Ayala-Zavala JF, Bello-Perez LA, Alvarez-Parrilla E, de la Rosa LA, González-Córdova AF, González-Aguilar GA.
Quirós-Sauceda AE, et al. Among authors: palafox carlos h.
Food Funct. 2014 Jun;5(6):1063-72. doi: 10.1039/c4fo00073k. Epub 2014 Apr 16.
Food Funct. 2014.
PMID: 24740575
Review.
Item in Clipboard
Maintaining antioxidant potential of fresh fruits and vegetables after harvest.
Villa-Rodriguez JA, Palafox-Carlos H, Yahia EM, Ayala-Zavala JF, Gonzalez-Aguilar GA.
Villa-Rodriguez JA, et al. Among authors: palafox carlos h.
Crit Rev Food Sci Nutr. 2015;55(6):806-22. doi: 10.1080/10408398.2012.685631.
Crit Rev Food Sci Nutr. 2015.
PMID: 24915343
Review.
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Expression and enzymatic activity of phenylalanine ammonia-lyase and p-coumarate 3-hydroxylase in mango (Mangifera indica 'Ataulfo') during ripening.
Palafox-Carlos H, Contreras-Vergara CA, Muhlia-Almazán A, Islas-Osuna MA, González-Aguilar GA.
Palafox-Carlos H, et al.
Genet Mol Res. 2014 May 16;13(2):3850-8. doi: 10.4238/2014.May.16.10.
Genet Mol Res. 2014.
PMID: 24938473
Free article.
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The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants.
Palafox-Carlos H, Ayala-Zavala JF, González-Aguilar GA.
Palafox-Carlos H, et al.
J Food Sci. 2011 Jan-Feb;76(1):R6-R15. doi: 10.1111/j.1750-3841.2010.01957.x.
J Food Sci. 2011.
PMID: 21535705
Free PMC article.
Review.
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