Antioxidant Posted on 10/31/202210/31/2022 by Hider Rojas Monrroy, M., Araúz, O., & García, J. R. (2020). Active compound identification in extracts of N. lappaceum peel and evaluation of antioxidant capacity. Journal of Chemistry, 2020. Thitilertdecha, N., Teerawutgulrag, A., Kilburn, J. D., & Rakariyatham, N. (2010). Identification of major phenolic compounds from Nephelium lappaceum L. and their antioxidant activities. Molecules, 15(3), 1453-1465. Wanlapa S et al. Potential of Selected Tropical Fruit Peels as Dietary Fiber in Functional Foods. International Journal of Food Properties, 18:6, 1306-1316, DOI: 10.1080/10942912.2010.535187 Yongliang Z et al. Purification and identification of rambutan (Nephelium lappaceum) peel phenolics with evaluation of antioxidant and antiglycation activities in vitro. Int J Food Sci & Tech. 2017. Vol 52, Issue 8 Zhuang Y et al. Effects of Rambutan Peel (Nepheliumlappaceum) PhenolicExtract on RANKL-Induced Differentiation of RAW264.7 Cells into Osteoclasts and Retinoic Acid-Induced Osteoporosis in Rats. Nutrients 2020, 12, 883; doi:10.3390/nu12040883