Proximate and Polyphenolic Characterization of Cranberry Pomace
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72703
2. USDA−ARS Arkansas Children’s Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902829g
Reference32 articles.
1. SOLID-STATE PRODUCTION OF PHENOLIC ANTIOXIDANTS FROM CRANBERRY POMACE BY RHIZOPUS OLIGOSPORUS
2. In vitro binding of bile acids by blueberries (Vaccinium spp.), plums (Prunus spp.), prunes (Prunus spp.), strawberries (Fragaria X ananassa), cherries (Malpighia punicifolia), cranberries (Vaccinium macrocarpon) and apples (Malus sylvestris)
3. Cranberries inhibit LDL oxidation and induce LDL receptor expression in hepatocytes
4. Total Cranberry Extract versus Its Phytochemical Constituents: Antiproliferative and Synergistic Effects against Human Tumor Cell Lines
5. Polyphenols: food sources and bioavailability
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