Assefa A.D., Choi S., Lee J.E., Sung J.S., Hur O.S., Ro N.Y., Lee H.S., Jang S.W., Rhee, J.H. (2019): Identification and quantification of selected metabolites in differently pigmented leaves of lettuce (Lactuca sativa L.) cultivars harvested at mature and bolting stages. BMC Chemistry, 13: 1–15. Brown P.N., Chan M., Paley L., Betz J.M. (2011): Determination of major phenolic compounds in Echinacea spp. raw materials and finished products by high-performance liquid chromatography with ultraviolet detection: Single-Laboratory validation matrix extension. Journal of AOAC International, 94: 1400–1410. Carter P., Gray L.J., Talbot D., Morris D.H., Khunti K., Davies M.J. (2013): Fruit and vegetable intake and the association with glucose parameters: A cross-sectional analysis of the Let’s Prevent Diabetes Study. European Journal of Clinical Nutrition, 67: 12–17. https://doi.org/10.1038/ejcn.2012.174 Cheng D.M., Pogrebnyak N., Kuhn P., Poulev A., Waterman C., Rojas-Silva P., Johnson, W.D., Raskin, I. (2014): Polyphenol-rich Rutgers Scarlet Lettuce improves glucose metabolism and liver lipid accumulation in diet-induced obese C57BL/6 mice. Nutrition, 30: S52–S58. Dagnon S., Novkova Z., Bojilov D., Nedialkov P., Kouassi C. (2019): Development of surrogate standards approach for the determination of polyphenols in Vernonia amygdalina Del. Journal of Food Composition and Analysis, 82: 103231. https://doi.org/10.1016/j.jfca.2019.06.003 Dai J., Mumper R.J. (2010): Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 15: 7313–7352. https://doi.org/10.3390/molecules15107313 Degl’innoocenti E., Pardossi A., Tattini M., Guidi, L. (2008): Phenolic compounds and antioxidant power in minimally processed salad. Journal of Food Biochemistry, 32: 642–653. Essa M.M., Vijayan R.K., Castellano-Gonzalez G., Memon M.A., Braidy N., Guillemin G.J. (2012): Neuroprotective effect of natural products against Alzheimer’s disease. Neurochemical Research, 37: 1829–1842. https://doi.org/10.1007/s11064-012-0799-9 Fraga C.G., Litterio M.C., Prince, P.D., Calabró V., Piotrowski B., Galleano M. (2011): Cocoa flavanols: Effects on vascular nitric oxide and blood pressure. Journal of Clinical Biochemistry and Nutrition, 48: 63–67. https://doi.org/10.3164/jcbn.11-010FR Gan Y.Z., Azrina A. (2016): Antioxidant properties of selected varieties of lettuce (Lactuca sativa L.) commercially available in Malaysia. International Food Research Journal, 23: 2357–2362. Kostadinov K.P., Filipov S.V. (2013): Effect of composition of mixture on reproductive manifestations in greenhouse tomato. New Knowledge Journal of Science / Novo Znanie, 2: 104–110. Lau F.C., Shukitt-Hale B., Joseph J.A. (2006): Mini review beneficial effects of berry fruit polyphenols on neuronal and behavioral aging. Journal of the Science of Food and Agriculture, 86: 2251–2255. Llorach R., Martínez-Sánchez A., Tomás-Barberán F.A., Gil M.I., Ferreres F. (2008): Characterization of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry, 108: 1028–1038. https://doi.org/10.1016/j.foodchem.2007.11.032 Materska M., Olszówka K., Chilczuk B., Stochmal A., Pecio Ł., Pacholczyk-Sienicka B., Piacente S., Pizza C., Masullo M. (2019): Polyphenolic profiles in lettuce (Lactuca sativa L.) after CaCl2 treatment and cold storage. European Food Research and Technology, 245: 733–744. https://doi.org/10.1007/s00217-018-3195-0 Park S.K., Tucker K.L., O’Neill M.S., Sparrow D., Vokonas P.S., Hu H., Schwartz J. (2009): Fruit, vegetable, and fish consumption and heart rate variability: The Veterans administration normative aging study. The American Journal of Clinical Nutrition, 89: 778–786. Peng Y., Quancai S., Yeonhwa P. (2019): The bioactive effects of chicoric acid as a functional food ingredient. Journal of Medicinal Food, 22: 645–652. https://doi.org/10.1089/jmf.2018.0211 Reiss R., Johnston J., Tucker K., DeSesso J.M., Keen C.L. (2012): Estimation of cancer risks and benefits associated with a potential increased consumption of fruits and vegetables. Food and Chemistry Toxicology, 50: 4421–4427. https://doi.org/10.1016/j.fct.2012.08.055 Romani A., Pinelli P., Galardi C., Sani G., Cimato A., Heimler, D. (2002): Polyphenols in greenhouse and open-air-grown lettuce. Food Chemistry, 79: 337–342. https://doi.org/10.1016/S0308-8146(02)00170-X Sofo A., Lundegårdh B., Mårtensson A., Manfra M., Pepe G., Sommella E., De Nisco M., Tenore G.C., Campiglia P., Scopa A. (2016): Different agronomic and fertilisation systems affect polyphenolic profile, antioxidant capacity and mineral composition of lettuce. Scientia Horticulturae, 204: 106–115. https://doi.org/10.1016/j.scienta.2016.04.003 Szeto Y.T., Kwok T.C.Y., Benzie I.F.F. (2004): Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk. Nutrition, 20: 863–866. https://doi.org/10.1016/j.nut.2004.06.006 Zhou W., Liang X., Dai P., Chen Y., Zhang Y., Zhang M., Lu L., Jin C., Lin X. (2019): Alteration of phenolic composition in lettuce (Lactuca sativa L.) by reducing nitrogen supply enhances its anti-proliferative effects on colorectal cancer cells. International Journal of Molecular Sciences, 20: 4205 https://doi.org/10.3390/ijms20174205