Blue honeysuckle fruit (Lonicera caerulea L.) from eastern Russia: phenolic composition, nutritional value and biological activities of its polar extracts-Reference-Cited by-同舟云学术

Blue honeysuckle fruit (Lonicera caerulea L.) from eastern Russia: phenolic composition, nutritional value and biological activities of its polar extracts

Published:2016 Issue:4 Volume:7 Page:1892-1903
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Caprioli Giovanni¹²³⁴,Iannarelli Romilde¹²³⁴,Innocenti Marzia⁵⁶⁷⁴,Bellumori Maria⁵⁶⁷⁴,Fiorini Dennis⁸²³⁴,Sagratini Gianni¹²³⁴,Vittori Sauro¹²³⁴,Buccioni Michela¹²³⁴^ORCID,Santinelli Claudia¹²³⁴,Bramucci Massimo¹²³⁴,Quassinti Luana¹²³⁴,Lupidi Giulio¹²³⁴,Vitali Luca A.¹²³⁴,Petrelli Dezemona⁹²³⁴,Beghelli Daniela⁹²³⁴,Cavallucci Clarita⁹²³⁴,Bistoni Onelia¹⁰¹¹¹²¹³⁴,Trivisonno Angelo¹⁴¹⁵¹⁶⁴,Maggi Filippo¹²³⁴

Affiliation:

1. School of Pharmacy

2. University of Camerino

3. Camerino

4. Italy

5. Department of NEUROFARBA

6. Division of Pharmaceutical and Nutraceutical Sciences

7. University of Florence

8. School of Science and Technology

9. School of Bioscience and Veterinary Medicine

10. Department of Medicine

11. Rheumatology Unit

12. University of Perugia

13. Perugia

14. Department of Surgical Science

15. University La Sapienza

16. Rome

Abstract

We conducted a chemical and biological investigation of blue honeysuckle growing in eastern Russia.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00203J

Reference46 articles.

1. L. Browicz , Lonicera L., in Flora Europaea, Plantaginaceae to Compositae (and Rubiaceae), ed. T. Tutin, V. Heywood, N. Burges, D. Moore, D. Valentine, S. Walters and D. A. Webb, Cambridge, Cambridge University Press, 1976, vol. IV, p. 46

2. Optimising microwave vacuum puffing for blue honeysuckle snacks

3. Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects

4. BERRY FRUITS AS A SOURCE OF BIOLOGICALLY ACTIVE COMPOUNDS: THE CASE OF LONICERA CAERULEA

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