[Can N.O., Altiokka G., 2007. Quantitative analysis of natural antioxidants pelargonidin and peonidin in fresh vegetables using an ODS-3 liquid chromatography column. Toxicol. Lett. 172S: S225.10.1016/j.toxlet.2007.05.567]Search in Google Scholar
[Cano A., Alcaraz C., Arnao M.B., 2003. Free radicalscavenging activity of indolic compounds in aqueous and ethanolic media. Anal. Bioanal. Chem. 376: 33-37.10.1007/s00216-003-1848-712734615]Search in Google Scholar
[Castañeda-Ovando A., Pacheco-Hernández M.L., Páez- Hernández M.E., 2009. Chemical studies of anthocyanins: A review. Food Chem. 113: 859-871.10.1016/j.foodchem.2008.09.001]Search in Google Scholar
[Fukumoto L.R., Mazza G., 2000. Assesing antioxidant and prooxidant activities of phenolic compounds. J. Agric. Food Chem. 48(8): 3597-3604.10.1021/jf000220w10956156]Search in Google Scholar
[Heimler D., Vignolini P., Dini M.G., Vincieri F.F., Romani A., 2006. Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chem. 99: 464-469.10.1016/j.foodchem.2005.07.057]Search in Google Scholar
[Hounsome N., Hounsome B., Tomos D., Edwards-Jones G., 2009. Changes in antioxidant compounds in white cabbage during winter storage. Postharv. Biol. Technol. 52(2): 173-179.10.1016/j.postharvbio.2008.11.004]Search in Google Scholar
[Kusznierewicz B., Bartoszek A., Wolska L., Drzewiecki J., Gorinstein s., Namieśnik J., 2008. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT 41(1): 1-9.10.1016/j.lwt.2007.02.007]Search in Google Scholar
[Laszczak P., Szczeponek A., Wesołowska M., Leja M., 2007. Porównanie zawartości wybranych składników w główkach kapusty głowiastej czerwonej i białej.]Search in Google Scholar
[Nowaczyk P (ed.) Monography - Naturalna i indukowana zmienność w genetycznym doskonaleniu roślin ogrodniczych: 67-72.]Search in Google Scholar
[Leja M., Mareczek A., Adamus A., Strzetelski P., Combik M., 2006. Some antioxidative properties of selected white cabbage DH lines. Folia Hort. 18(1): 31-40.]Search in Google Scholar
[Leja M., Wyżgolik G., Kamińska I., 2007. Some parameters of antioxidant capacity of red cabbage as related to different forms of nutritive nitrogen. Folia Hort. 19(1): 15-23.]Search in Google Scholar
[Leja M., Wyżgolik G., Mareczek A., 2005. Phenolic compounds of red cabbage as related to different forms of nutritive nitrogen. Hort. Veg. Grow. 24(3): 421-428.]Search in Google Scholar
[Lin J.Y., Li C.Y., Hwang I.F., 2008. Characterization of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPSstimulated murine splenocytes. Food Chem. 209(4): 771-781.10.1016/j.foodchem.2008.01.03926049990]Search in Google Scholar
[McDougall G.J., Fyffe S., Dobson P., Stewart D., 2007. Anthocyanins from red cabbage - stability to simulated gastrointestinal digestion. Phytochem. 68: 1285-1294.10.1016/j.phytochem.2007.02.00417382979]Search in Google Scholar
[Pekkarinen S.S., Stöckmann H., Schwarz K., Heinonen I.M., Hopia A.I., 1999. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem. 47: 3036-3043.10.1021/jf981323610552604]Search in Google Scholar
[Podsędek A., 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT 40: 1-11.10.1016/j.lwt.2005.07.023]Search in Google Scholar
[Posmyk M.M., Kontek R., Janas K.M., 2009. Antioxidant enzymes activity and phenolic compounds content in red cabbage seedlings expose to copper stress. Ecotoxicol. Environ. Safety 72: 596-602.10.1016/j.ecoenv.2008.04.024]Search in Google Scholar
[Proteggente A.R., Pannala A.S., Paganga G., van Buren L., Wagner E., Wiseman S., van de Put F., Dacombe C., Rice- Evans C.A., 2002. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Res. 36(2): 217-233.10.1080/10715760290006484]Search in Google Scholar
[Rice-Evans C.A., Miller N.J., Paganga G., 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2(4): 152-159.10.1016/S1360-1385(97)01018-2]Search in Google Scholar
[Singh J., Upadhyay A.K., Bahadur A., Singh B., Singh K.P., Rai M., 2006. Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata). Sci. Hort. 108(3): 233-237.10.1016/j.scienta.2006.01.017]Search in Google Scholar
[Sroka Z., Cisowski W., 2003. Hydrogen peroxidase scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol. 41(6): 753-758.10.1016/S0278-6915(02)00329-0]Search in Google Scholar
[Walkowiak-Tomczak D., Czapski J., 2007. Colour changes of preparation from red cabbage during storage in a model system. Food Chem. 104: 709-714. 10.1016/j.foodchem.2006.10.079]Search in Google Scholar