The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties.

Mansor Hamed, David G Holm, Michael Bartolo, Pinky Raigond, Vidyasagar Sathuvalli, Sastry S Jayanty

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Mansor HamedSan Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, Fort Collins, CO 81125, USA.

David G HolmSan Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, Fort Collins, CO 81125, USA.

Michael BartoloArkansas Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 27901 County Rd 21, Rocky Ford, CO 81067, USA.

Pinky RaigondCrop Physiology, Biochemistry & Post-Harvest Technology Division, ICAR-Central Potato Research Institute, Shimla 171001, India.ORCID 0000-0002-2742-1417

Vidyasagar SathuvalliHermiston Agricultural Research & Extension Center, Oregon State University, 2121 S 1st Street, Hermiston, OR 97838, USA.ORCID 0000-0001-5727-9987

Sastry S JayantySan Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N Center, Fort Collins, CO 81125, USA.ORCID 0000-0003-0302-2216

Funding

USDA and Colorado Department of Agriculture Block Grants 141693_SCBGP

6 · The paper itself

Abstract

An in vitro method was used to assess the bioaccessibility of phenolics, flavonoids, carotenoids, and capsaicinoid compounds in different cooked potatoes mixed with roasted peppers (

Indexed as

bioaccessibilitybioactive compoundscapsaicinpepperpotato

Identifiers

PMID34441626

DOI10.3390/foods10081849

PMCPMC8391173

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.