Proanthocyanidins

Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina

January 24, 2016

Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina. Journal of Food Composition and Analysis, January 24, 2016. Franco Van de Velde a, b, Mary H. Grace c, Debora Esposito c, María Élida Pirovani a, Mary Ann Lila c. Author Affiliations a Instituto de Tecnología de Alimentos, Facultad de […]

Bioavailability and Hypolipidemic Effects of Peanut Skin Polyphenols

September 03, 2014

Bioavailability and Hypolipidemic Effects of Peanut Skin Polyphenols J Med Food. 2014 Sep 3, Bansode RR1, Randolph P, Ahmedna M, Williams LL, Yu J.  Center for Excellence in Post Harvest Technologies, North Carolina Agricultural and Technical State University , North Carolina Research Campus, Kannapolis, North Carolina, USA . Abstract Abstract Peanut skin is a rich source of polyphenols, such as proanthocyanidins. Peanut skin proanthocyanidins mainly consist of a subgroup […]

Study: Blueberries help reduce Parkinson’s risk

April 09, 2014

The Packer 04/09/2014 02:36:00 PM Doug Ohlemeier A new study shows eating blueberries reduces the risk of contracting Parkinson’s disease and may protect human brain performance. A group of scientists from North Carolina State University, Purdue University and Rutgers University investigated how extracts from blueberries, grape seeds, hibiscus, blackcurrant and Chinese mulberries, all of which […]

Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols.

December 15, 2013

Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols. Food Chemistry. December 15, 2013. Diana E. Roopchand, Christian G. Krueger, Kristin Moskal, Bertold Fridlender, Mary Ann Lila, Ilya Raskin. Rutgers, The State University of New Jersey, School of Environmental and Biological Sciences; Complete Phytochemical Solutions, LLC, Cambridge, WI; University of Wisconsin-Madison, Reed […]

Characterization of anthocyanins and proanthocyanidins in wild and domesticated Mexican blackberries (Rubus spp.).

March 13, 2010

Cuevas-Rodríguez, Edith O., Gad G. Yousef, Pedro A. García-Saucedo, José López-Medina, Octavio Paredes-López and Mary Ann Lila. 2010. Characterization of anthocyanins and proanthocyanidins in wild and domesticated Mexican blackberries (Rubus spp.). Journal of Agricultural and Food Chemistry 58: 7458-7464. Abstract This study was designed to characterize and compare wild, commercial, and noncommercial cultivated blackberry genotypes […]