Stability and biotransformation of various dietary anthocyanins in vitro
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s00394-005-0557-8.pdf
Reference24 articles.
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2. Wang H, Coa G, Prior RL (1997) Oxygen Radical Absorbing Capacity of anthocyanins. J Agric Food Chem 45:304–309
3. Pool–Zobel BL, Bub A, Schroder N, Rechkemmer G (1999) Anthocyanins are potent antioxidants in model systems but do not reduce endogenous oxidative DNA damage in human colon cells. Eur J Nutr 38:227–234
4. Kähkönen M, Heinonen M (2003) Antioxidant activity of anthocyanins and their aglycones. J Agric Food Chem 51:628–633
5. Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL (1999) Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. J Nat Prod 62:294–296
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