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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Bok choy references

  • Bhandari SR, Jo JS, and Lee JG. Comparison of Glucosinolate Profiles in Different Tissues of Nine Brassica Crops. Molecules. 2015 Aug 31;20(9):15827-41.
  • Eriksen JN, Luu AY, Dragsted LO, et al. In vitro liberation of carotenoids from spinach and Asia salads after different domestic kitchen procedures. Food Chemistry, Volume 203, 15 July 2016, pages 23-27.
  • Harbayum B, Hubbermann EM, Zhu Z et al. Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss). Food Chemistry, Volume 110, Issue 4, 15 October 2008, Pages 838-846.
  • Heimler D, Vignolini P, Dini MG et al. Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chemistry, Volume 99, Issue 3, 2006, Pages 464-469.
  • Kameya H, Watanabe J, Takano-Ishikawa Y, et al. Comparison of scavenging capacities of vegetables by ORAC and EPR. Food Chemistry, Volume 145, 15 February 2014, pages 866-873.
  • Kim JK, Chu SM, Kim SJ, et al. Variation of glucosinolates in vegetable crops of Brassica rapa L. ssp. pekinensis. Food Chemistry, Volume 119, Issue 1, 1 March 2010, pages 423-428.
  • Lee WY Jr, Emmy Hainida KI, Abbe Maleyki MJ, et al. Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables. Malays J Nutr. 2007 Mar;13(1):71-80. Epub 2007 Mar 15.
  • Lin LZ and Harnly JM. Phenolic component profiles of mustard greens, yu choy, and 15 other brassica vegetables. J Agric Food Chem. 2010 Jun 9;58(11):6850-7. doi: 10.1021/jf1004786.
  • Lu S. Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis L.). LWT - Food Science and Technology, Volume 40, Issue 3, April 2007, pages 460-464.
  • Reif C, Arrigoni E, Berger F, et al. Lutein and β-carotene content of green leafy Brassica species grown under different conditions. LWT - Food Science and Technology, Volume 53, Issue 1, September 2013, Pages 378-381.
  • Reiss R, Johonston J, Tucker K, et al. Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables. Food and Chemical Toxicology, Volume 50, Issue 12, December 2012, Pages 4421-4427.
  • Samec D, Piljac-Zegarac J, Bogovic M, et al. Antioxidant potency of white (Brassica oleracea L. var. capitata) and Chinese (Brassica rapa L. var. pekinensis (Lour.)) cabbage: The influence of development stage, cultivar choice and seed selection. Scientia Horticulturae, Volume 128, Issue 2, 18 March 2011, Pages 78-83.
  • Talavera-Bianchi M, Chambers E 4th, Carey EE, et al. Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity). J Sci Food Agric. 2010 Apr 30;90(6):981-8.
  • Zamora-Ros R, Rothwell JA, Scalbert A, et al.Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.Br J Nutr. 2013 Oct;110(8):1500-11. doi: 10.1017/S0007114513000688. Epub 2013 Mar 14.
  • Zhang Y, Chen G, Dong T, Pan Y, et al. Anthocyanin accumulation and transcriptional regulation of anthocyanin biosynthesis in purple bok choy (Brassica rapa var. chinensis).
  • J Agric Food Chem. 2014 Dec 24;62(51):12366-76.
  • Zhao X, Nechols JR, Williams KA, et al. (2009), Comparison of phenolic acids in organically and conventionally grown pac choi (Brassica rapa L. chinensis). J. Sci. Food Agric., 89: 940—946.

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