Fitoquímico (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fitoquímico" in Spanish language version.

refsWebsite

Global rank Spanish rank

14doi.org

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12nih.gov

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5web.archive.org

1^st place

5oregonstate.edu

2,041^st place

3,496^th place

5books.google.com

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3ucanr.edu

9,141^st place

3,317^th place

3choosemyplate.gov

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3ecfr.gov

5,608^th place

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2usda.gov

438^th place

752^nd place

2nutraceuticalsworld.com

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2fda.gov

447^th place

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1sciencing.com

9,593^rd place

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1cnn.com

28^th place

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1utah.edu

2,446^th place

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1cancer.org

3,680^th place

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1archive.org

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1fao.org

318^th place

153^rd place

1whiterose.ac.uk

4,124^th place

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1maastrichtuniversity.nl

low place

archive.org

Hotz, C; Gibson, R. S. (2007). «Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets». The Journal of Nutrition 137 (4): 1097-100. PMID 17374686. doi:10.1093/jn/137.4.1097.

books.google.com

Michael (1998). Alkaloids : biochemistry, ecology, and medicinal applications. New York: Plenum Press. p. 20. ISBN 978-0-306-45465-3.
Michael (1998). Alkaloids : biochemistry, ecology, and medicinal applications. New York: Plenum Press. p. 20. ISBN 978-0-306-45465-3.
Timbrell, John (2005). The poison paradox : chemicals as friends and foes. Oxford: Oxford Univ. Pr. p. 2. ISBN 978-0-19-280495-2.
Bjeldanes, Leonard; Shibamoto, Takayuki (2009). Introduction to Food Toxicology (2nd edición). Burlington: Elsevier. p. 124. ISBN 9780080921532.
Oxford Dictionary of Biochemistry and Molecular Biology. Oxford University Press, 2006. ISBN 0-19-852917-1.

cancer.org

«Common questions about diet and cancer». American Cancer Society. 5 de febrero de 2016. Consultado el 8 de enero de 2017.

choosemyplate.gov

«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.
«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.
«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.

cnn.com

Landau E (22 Dec 2010). «From a tree, a 'miracle' called aspirin». CNN. Consultado el 18 de junio de 2014.

doi.org

dx.doi.org

Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Sneader, W. (2000). «The discovery of aspirin: A reappraisal». BMJ (Clinical Research Ed.) 321 (7276): 1591-1594. PMC 1119266. PMID 11124191. doi:10.1136/bmj.321.7276.1591.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3 European Food Safety Authority (EFSA), Parma, Italy (2010). «Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061». EFSA Journal 8 (2): 1489. doi:10.2903/j.efsa.2010.1489.
Sneader, W. (2000). «The discovery of aspirin: A reappraisal». BMJ (Clinical Research Ed.) 321 (7276): 1591-1594. PMC 1119266. PMID 11124191. doi:10.1136/bmj.321.7276.1591.
Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Shaw, D (December 2010). «Toxicological risks of Chinese herbs.». Planta Medica 76 (17): 2012-8. PMID 21077025. doi:10.1055/s-0030-1250533.
Halliwell, B (2007). «Dietary polyphenols: Good, bad, or indifferent for your health?». Cardiovascular Research 73 (2): 341-7. PMID 17141749. doi:10.1016/j.cardiores.2006.10.004.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3 European Food Safety Authority (EFSA), Parma, Italy (2010). «Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061». EFSA Journal 8 (2): 1489. doi:10.2903/j.efsa.2010.1489.
Palermo, M; Pellegrini, N; Fogliano, V (2014). «The effect of cooking on the phytochemical content of vegetables». Journal of the Science of Food and Agriculture 94 (6): 1057-70. PMID 24227349. doi:10.1002/jsfa.6478.
Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). «Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity». Journal of Agricultural and Food Chemistry 50 (10): 3010-4. PMID 11982434. doi:10.1021/jf0115589.
Hotz, C; Gibson, R. S. (2007). «Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets». The Journal of Nutrition 137 (4): 1097-100. PMID 17374686. doi:10.1093/jn/137.4.1097.
Aune, D; Chan, D. S.; Vieira, A. R.; Rosenblatt, D. A.; Vieira, R; Greenwood, D. C.; Norat, T (2012). «Fruits, vegetables and breast cancer risk: A systematic review and meta-analysis of prospective studies». Breast Cancer Research and Treatment 134 (2): 479-93. PMID 22706630. doi:10.1007/s10549-012-2118-1.
Smith-Warner, S. A.; Spiegelman, D; Yaun, S. S.; Albanes, D; Beeson, W. L.; Van Den Brandt, P. A.; Feskanich, D; Folsom, A. R. et al. (2003). «Fruits, vegetables and lung cancer: A pooled analysis of cohort studies». International Journal of Cancer 107 (6): 1001-11. PMID 14601062. doi:10.1002/ijc.11490.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3 European Food Safety Authority (EFSA), Parma, Italy (2010). «Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061». EFSA Journal 8 (2): 1489. doi:10.2903/j.efsa.2010.1489.

ecfr.gov

«Health claims: fiber-containing grain products, fruits, and vegetables and cancer; Title 21: Food and Drugs, Subpart E, 101.76». U.S. Food and Drug Administration. 5 de enero de 2017. Consultado el 8 de enero de 2017.
«Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD); Title 21: Food and Drugs, Subpart E, 101.81». U.S. Food and Drug Administration. 5 de enero de 2017. Consultado el 8 de enero de 2017.
«Electronic Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 101.78. Health claims: fruits and vegetables and cancer». US Government Printing Office. 9 de febrero de 2017. Consultado el 12 de febrero de 2017.

fao.org

Contents: Roots, tubers, plantains and bananas in human nutrition. Rome: FAO. 1990. Chapter 7: Cassava toxicity

fda.gov

accessdata.fda.gov

«Code of Federal Regulations, Title 21, Part 101, Food Labeleing, Subpart D, Specific Requirements for Nutrient Content Claims, Section 101.54». US Food and Drug Administration. 1 de abril de 2016. Consultado el 12 de febrero de 2017.

fda.gov

Schneeman BO (9 de julio de 2015). «Qualified Health Claims: Letter Regarding "Tomatoes and Prostate, Ovarian, Gastric and Pancreatic Cancers (American Longevity Petition)" (Docket No. 2004Q-0201)». Office of Nutritional Products, Labeling and Dietary Supplements, Center for Food Safety and Applied Nutrition, US Food and Drug Administration. Consultado el 12 de febrero de 2017.

maastrichtuniversity.nl

cris.maastrichtuniversity.nl

Smith-Warner, S. A.; Spiegelman, D; Yaun, S. S.; Albanes, D; Beeson, W. L.; Van Den Brandt, P. A.; Feskanich, D; Folsom, A. R. et al. (2003). «Fruits, vegetables and lung cancer: A pooled analysis of cohort studies». International Journal of Cancer 107 (6): 1001-11. PMID 14601062. doi:10.1002/ijc.11490.

nih.gov

ncbi.nlm.nih.gov

Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Sneader, W. (2000). «The discovery of aspirin: A reappraisal». BMJ (Clinical Research Ed.) 321 (7276): 1591-1594. PMC 1119266. PMID 11124191. doi:10.1136/bmj.321.7276.1591.
Sneader, W. (2000). «The discovery of aspirin: A reappraisal». BMJ (Clinical Research Ed.) 321 (7276): 1591-1594. PMC 1119266. PMID 11124191. doi:10.1136/bmj.321.7276.1591.
Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Iwasaki, S (April 1998). «Natural organic compounds that affect to microtubule functions.». Yakugaku Zasshi 118 (4): 112-26. PMID 9564789.
Shaw, D (December 2010). «Toxicological risks of Chinese herbs.». Planta Medica 76 (17): 2012-8. PMID 21077025. doi:10.1055/s-0030-1250533.
Halliwell, B (2007). «Dietary polyphenols: Good, bad, or indifferent for your health?». Cardiovascular Research 73 (2): 341-7. PMID 17141749. doi:10.1016/j.cardiores.2006.10.004.
Palermo, M; Pellegrini, N; Fogliano, V (2014). «The effect of cooking on the phytochemical content of vegetables». Journal of the Science of Food and Agriculture 94 (6): 1057-70. PMID 24227349. doi:10.1002/jsfa.6478.
Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). «Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity». Journal of Agricultural and Food Chemistry 50 (10): 3010-4. PMID 11982434. doi:10.1021/jf0115589.
Hotz, C; Gibson, R. S. (2007). «Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets». The Journal of Nutrition 137 (4): 1097-100. PMID 17374686. doi:10.1093/jn/137.4.1097.
Aune, D; Chan, D. S.; Vieira, A. R.; Rosenblatt, D. A.; Vieira, R; Greenwood, D. C.; Norat, T (2012). «Fruits, vegetables and breast cancer risk: A systematic review and meta-analysis of prospective studies». Breast Cancer Research and Treatment 134 (2): 479-93. PMID 22706630. doi:10.1007/s10549-012-2118-1.
Smith-Warner, S. A.; Spiegelman, D; Yaun, S. S.; Albanes, D; Beeson, W. L.; Van Den Brandt, P. A.; Feskanich, D; Folsom, A. R. et al. (2003). «Fruits, vegetables and lung cancer: A pooled analysis of cohort studies». International Journal of Cancer 107 (6): 1001-11. PMID 14601062. doi:10.1002/ijc.11490.

nutraceuticalsworld.com

Gross P (1 de marzo de 2009), New Roles for Polyphenols. A 3-Part Report on Current Regulations & the State of Science, Nutraceuticals World, consultado el 12 de febrero de 2017 .
Gross P (1 de marzo de 2009), New Roles for Polyphenols. A 3-Part Report on Current Regulations & the State of Science, Nutraceuticals World, consultado el 12 de febrero de 2017 .

oregonstate.edu

lpi.oregonstate.edu

«Phytochemicals». Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2017. Consultado el 12 de febrero de 2017.
«Phytochemicals». Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2017. Consultado el 12 de febrero de 2017.
«Fiber». Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. April 2012. Consultado el 12 de febrero de 2017.
«Phytochemicals». Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2017. Consultado el 12 de febrero de 2017.
«Phytochemicals». Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2017. Consultado el 12 de febrero de 2017.

sciencing.com

Breslin, Andrew (2017). «The Chemical Composition of Green Plants». Sciencing, Leaf Group Ltd.

ucanr.edu

anrcatalog.ucanr.edu

Heneman, Karrie (2008). «Publication 8313: Phytochemicals» (en inglés). University of California Cooperative Extension.
Heneman, Karrie (2008). «Publication 8313: Phytochemicals» (en inglés). University of California Cooperative Extension.
Heneman, Karrie (2008). «Publication 8313: Phytochemicals» (en inglés). University of California Cooperative Extension.

usda.gov

naldc.nal.usda.gov

Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.

utah.edu

library.med.utah.edu

«What is an essential nutrient?». NetBiochem Nutrition, University of Utah.

web.archive.org

Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
Molyneux, RJ; Lee, ST; Gardner, DR; Panter, KE; James, LF (2007). «Phytochemicals: the good, the bad and the ugly?». Phytochemistry (en inglés) 68 (22–24): 2973-85. PMID 17950388. doi:10.1016/j.phytochem.2007.09.004. Archivado desde el original el 3 de julio de 2023.
«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.
«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.
«Why is it important to eat vegetables? Nutrients». ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 de enero de 2016. Archivado desde el original el 16 de agosto de 2019. Consultado el 12 de febrero de 2017.

whiterose.ac.uk

eprints.whiterose.ac.uk

Aune, D; Chan, D. S.; Vieira, A. R.; Rosenblatt, D. A.; Vieira, R; Greenwood, D. C.; Norat, T (2012). «Fruits, vegetables and breast cancer risk: A systematic review and meta-analysis of prospective studies». Breast Cancer Research and Treatment 134 (2): 479-93. PMID 22706630. doi:10.1007/s10549-012-2118-1.