blackcurrant

Protein-Polyphenol Mix Creates Shelf-stable, Natural Ingredient

November 22, 2016

Astronauts, protein bars and the development of natural ingredients may not seem to have a connection. In the laboratory of Mary Ann Lila, PhD, director of the NC State University Plants for Human Health Institute (PHHI) at the NC Research Campus, they are all part of one project. Lila and her research team completed a […]

Blackcurrant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome

June 12, 2015

Blackcurrant Anthocyanins Attenuate Weight Gain and Improve Glucose Metabolism in Diet-Induced Obese Mice with Intact, but Not Disrupted, Gut Microbiome, J Agric Food Chem. 2015 Jun 12., Esposito D, Damsud T, Wilson M, Grace MH, Strauch R, Li X, Lila MA, Komarnytsky S. Abstract Blackcurrant (Ribes nigrum L) is a rich source of anthocyanins, however the relationship […]

Bioactive Polyphenols from Muscadine Grape and Blackcurrant Stably Concentrated onto Protein-rich Matrices for Topical Applications.

April 07, 2013

Bioactive Polyphenols from Muscadine Grape and Blackcurrant Stably Concentrated onto Protein-rich Matrices for Topical Applications. International Journal of Cosmetic Science. April 2013. Plundrich N, Grace MH, Raskin I, Lila MA. Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, North Carolina Research Campus, 600 Laureate Way, Kannapolis, NC, […]

Isolation and characterization of flavonols from blackcurrant by high-performance counter-current chromatography and electrospray ionization tandem mass spectrometry.

July 10, 2012

Isolation and characterization of flavonols from blackcurrant by high-performance counter-current chromatography and electrospray ionization tandem mass spectrometry.  Journal of Separation Science, July 2012. Mbeunkui F, Grace MH, Yousef GG, Ann Lila M. NC State University Plants for Human Health Institute. Abstract Blackcurrant is considered as a natural high-value food raw material and possesses a variety […]