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Evidence-Based Complementary and Alternative Medicine
Volume 2013 (2013), Article ID 867578, 9 pages
http://dx.doi.org/10.1155/2013/867578
Research Article

Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

1Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Programa de Investigación de Excelencia Interdisciplinaria en Envejecimiento Saludable (PIEI-ES), Universidad de Talca, 3460000 Talca, Chile
2Centro de Estudios en Alimentos Procesados (CEAP), CON ICYT-Regional, Gore Maule, R09I2001 Talca, Chile
3Laboratorio de Síntesis, Instituto de Química de los Recursos Naturales, Universidad de Talca, 3460000 Talca, Chile
4Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, 70001-70619 Stuttgart, Germany
5Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile

Received 27 November 2012; Revised 12 January 2013; Accepted 12 January 2013

Academic Editor: Roja Rahimi

Copyright © 2013 Eduardo Fuentes et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Eduardo Fuentes, Reinhold Carle, Luis Astudillo, et al., “Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing,” Evidence-Based Complementary and Alternative Medicine, vol. 2013, Article ID 867578, 9 pages, 2013. doi:10.1155/2013/867578