ReviewMolecules (Basel, Switzerland)2015
Breeding Vegetables with Increased Content in Bioactive Phenolic Acids.
Review in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
34 citing papers in PubMed, 111 citations in OpenAlex.
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- Greenhouse climate shapes nitrate levels, nutritional quality, and shelf life in leafy vegetables: species-specific responses.Frontiers in plant science · 2026Review
- A Comprehensive Review of Phenolic Compounds in Horticultural Plants.International journal of molecular sciences · 2025Review
- Metabolomics analysis of quality components metabolism during the growth process of pepino (Plant signaling & behavior · 2023Article
- Breeding of Modern Rose Cultivars Decreases the Content of Important Biochemical Compounds in Rose Hips.Plants (Basel, Switzerland) · 2023Article
- Effects of Agricultural Intensification on Mediterranean Diets: A Narrative Review.Foods (Basel, Switzerland) · 2023Review
- Metabolomic and Transcriptomic Analyses Reveal the Effects of Grafting on Nutritional Properties in Eggplant.Foods (Basel, Switzerland) · 2023Article
- The Influence of Exogenous Phenylalanine on the Accumulation of Secondary Metabolites in Agitated Shoot Cultures ofMolecules (Basel, Switzerland) · 2023Article
- Nutritional Value of Eggplant Cultivars and Association with Sequence Variation in Genes Coding for Major Phenolics.Plants (Basel, Switzerland) · 2022Article
- Potential Applications ofAntioxidants (Basel, Switzerland) · 2022Review
- Anthocyanin-Rich Vegetables for Human Consumption-Focus on Potato, Sweetpotato and Tomato.International journal of molecular sciences · 2022Review
- Simultaneous determination of four phenolic acids in traditional Chinese medicine by capillary electrophoresis-chemiluminescence.RSC advances · 2021Article
- Effect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics.Food science & nutrition · 2021Article
- Review
- Phenylalanine Increases the Production of Antioxidant Phenolic Acids inMolecules (Basel, Switzerland) · 2021Article
- Mycorrhizal fungi andSaudi journal of biological sciences · 2021Article
- Plant Polyphenols-Biofortified Foods as a Novel Tool for the Prevention of Human Gut Diseases.Antioxidants (Basel, Switzerland) · 2020Review
- Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Plants (Basel, Switzerland) · 2020Article
- Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites.Nutrients · 2020Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vegetables represent a major source of phenolic acids, powerful antioxidants characterized by an organic carboxylic acid function and which present multiple properties beneficial for human health. In consequence, developing new varieties with enhanced content in phenolic acids is an increasingly important breeding objective. Major phenolic acids present in vegetables are derivatives of cinnamic acid and to a lesser extent of benzoic acid. A large diversity in phenolic acids content has been found among cultivars and wild relatives of many vegetable crops. Identification of sources of variation for phenolic acids content can be accomplished by screening germplasm collections, but also through morphological characteristics and origin, as well as by evaluating mutations in key genes. Gene action estimates together with relatively high values for heritability indicate that selection for enhanced phenolic acids content will be efficient. Modern genomics and biotechnological strategies, such as QTL detection, candidate genes approaches and genetic transformation, are powerful tools for identification of genomic regions and genes with a key role in accumulation of phenolic acids in vegetables. However, genetically increasing the content in phenolic acids may also affect other traits important for the success of a variety. We anticipate that the combination of conventional and modern strategies will facilitate the development of a new generation of vegetable varieties with enhanced content in phenolic acids.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.