Plant Phenolics Affect Oxidation of Tryptophan – H. Salminen and M. Heinonen – Journal of Agriculture and Food Chemistry 2008

Summary: The antioxidative effect of berry phenolics such as anthocyanins, ellagitannins, and proanthocyanidins from raspberry (Rubus idaeus), black currant (Ribes nigrum), and cranberry (Vaccinium oxycoccus) and byproducts of deoiling processes rich in phenolics such as rapeseed (Brassica rapa L.), camelina (Camelina sativa), and soy (Glycine max L.) as well as scots pine bark (Pinus sylvestris) was investigated in an H2O2-oxidized tryptophan (Trp) solution.

Link: http://pubs.acs.org/doi/abs/10.1021/jf800708t