Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)-Reference-Cited by-同舟云学术

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Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)

Published:2010-05-27 Issue:12 Volume:58 Page:7458-7464
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cuevas-Rodríguez Edith O.¹,Yousef Gad G.²,García-Saucedo Pedro A.³,López-Medina José³,Paredes-López Octavio⁴,Lila Mary Ann²⁵

Affiliation:

1. Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Universidad Autónoma de Querétaro, Santiago de Querétaro, Querétaro, Mexico

2. Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28081

3. Universidad Michoacana de San Nicolás de Hidalgo, Uruapan, Michoacán, Mexico

4. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato, Guanajuato, Mexico

5. Department of Natural Resources and Environmental Sciences, University of Illinois, Urbana, Illinois 61802

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101485r

Reference33 articles.

1. Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry

2. Cyanidin-3-glucoside, a Natural Product Derived from Blackberry, Exhibits Chemopreventive and Chemotherapeutic Activity

3. Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

4. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries

5. Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

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