Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries-Reference-Cited by-同舟云学术

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Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries

Published:2015-10-29 Issue:4 Volume:70 Page:427-432
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Lee Sang Gil,Vance Terrence M.,Nam Tae-Gyu,Kim Dae-Ok,Koo Sung I.,Chun Ock K.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-015-0514-5.pdf

Reference28 articles.

1. He J, Giusti MM (2009) Anthocyanins: natural colorants with health-promoting properties. Annu Rev Food Sci Technol 1:163–187

2. You Q, Wang B, Chen F, Huang Z, Wang X, Luo PG (2011) Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chem 125:201–208

3. Paredes-Lopez O, Cervantes-Ceja ML, Vigna-Perez M, Hernandez-Perez T (2010) Berries: improving human health and healthy aging, and promoting quality life–a review. Plant Foods Hum Nutr 65:299–308. doi: 10.1007/s11130-010-0177-1

4. Tulio AZ, Jr., Reese RN, Wyzgoski FJ, Rinaldi PL, Fu R, Scheerens JC, Miller AR (2008) Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry. J Agric Food Chem 56:1880–1888.

5. Kim D-O, Lee CY (2004) Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Crit Rev Food Sci Nutr 44:253–273

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