Grown to be blue—antioxidant properties and health effects of colored vegetables. Part I: Root vegetables

Keyphrases

• Root Vegetables 100%
• Coloured Compounds 66%
• Carrot Root 33%
• Color Loss 33%
• Product-free 33%
• Black Carrot 33%
• Chemical Coloring 33%
• Edible Parts 33%

Agricultural and Biological Sciences

• Root Vegetable 100%
• Cultivar 33%
• Carrot 33%
• Antioxidant 33%
• Anthocyanin 33%
• Photosynthetic Pigment 33%
• Functional Food 33%
• Carotenoid 33%

Food Science

• Root Vegetable 100%
• Natural Colourants 66%
• Edible Parts 33%
• Color Loss 33%