ReviewAntioxidants (Basel, Switzerland)2020
Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables.
Review in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
33 citing papers in PubMed.
- Greenhouse climate shapes nitrate levels, nutritional quality, and shelf life in leafy vegetables: species-specific responses.Frontiers in plant science · 2026Review
- Unraveling the genetic and molecular mechanisms of anthocyanin biosynthesis and accumulation in maize kernels.Frontiers in plant science · 2026Review
- Two-fold red excess (TREx): a simple and novel digital color index that enables non-invasive real-time monitoring of green-leaved as well as anthocyanin-rich crops.Plant methods · 2025Article
- Valorizing Bio-Waste and Residuals.Advances in biochemical engineering/biotechnology · 2025Review
- Effects of regular exercise on ischemia-modified albumin and total sulfhydryl levels in young women: a cross-sectional study.Frontiers in physiology · 2025Article
- Assessing nutritional pigment content of green and red leafy vegetables by image analysis: Catching the "red herring" of plant digital color processing via machine learning.Biology methods & protocols · 2025Article
- Irregular green netting of eggplant fruit peel: a domestication trait controlled by SmGLK2 with potential for fruit colour diversification.Journal of experimental botany · 2024Article
- Review
- Bile Acids in Pancreatic Carcinogenesis.Metabolites · 2024Review
- Enhancing cognitive function in older adults: dietary approaches and implications.Frontiers in nutrition · 2024Review
- Food Anthocyanins: Malvidin and Its Glycosides as Promising Antioxidant and Anti-Inflammatory Agents with Potential Health Benefits.Nutrients · 2023Review
- Healthy Diets from Sustainable Food Systems: Calculating the WISH Scores for Women in Rural East Africa.Nutrients · 2023Article
- Assessing the Interlinkage between Biodiversity and Diet through the Mediterranean Diet Case.Advances in nutrition (Bethesda, Md.) · 2023Review
- Influence of Plant-Based Biostimulant (BORTAN) on Qualitative and Aromatic Traits of Rocket Salad (Plants (Basel, Switzerland) · 2023Article
- Physicochemical properties and antioxidant activity of colored peppers (Food science and biotechnology · 2023Article
- What Dietary Patterns and Nutrients are Associated with Pancreatic Cancer? Literature Review.Cancer management and research · 2023Review
- Biochemical and antioxidant activity of wild edible fruits of the eastern Himalaya, India.Frontiers in nutrition · 2023Article
- Effects of a lifestyle intervention on the biomarkers of oxidative stress in non-communicable diseases: A systematic review.Frontiers in aging · 2023Review
- The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product.Molecules (Basel, Switzerland) · 2021Review
- Phytochemicals from Indian Ethnomedicines: Promising Prospects for the Management of Oxidative Stress and Cancer.Antioxidants (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.
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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.