Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro-Reference-Cited by-同舟云学术

Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

Published:2013-03-25 Issue:7 Volume:57 Page:1182-1197
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Johnson Michelle H.¹,de Mejia Elvira Gonzalez¹²,Fan Junfeng³,Lila Mary Ann⁴,Yousef Gad G.⁴

Affiliation:

1. Division of Nutritional Sciences; University of Illinois; Urbana IL USA

2. Department of Food Science and Human Nutrition; University of Illinois; Urbana IL USA

3. College of Bioscience and Biotechnology; Beijing Forestry University; Beijing P. R. China

4. Plants for Human Health Institute; NC Research Campus; North Carolina State University; Kannapolis NC USA

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201200678/fullpdf

Reference47 articles.

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3. Mitigation of inflammation with foods;Wu;J. Agric. Food Chem.,2012

4. Dietary anthocyanin-rich plants: biochemical basis and recent progress in health benefits studies;Tsuda;Mol. Nutr. Food Res.,2012

5. Ameliorative effects of proanthocyanidin on oxidative stress and inflammation in streptozotocin-induced diabetic rats;Lee;J. Agric. Food Chem.,2007

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