Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

DPP-IV inhibitory potential of naringin: An in silico, in vitro and in vivo study

(2012) Hamendra Singh Parmar et al.   DIABETES RESEARCH AND CLINICAL PRACTICE

Hydrolyzable tannin analysis in food

(2012) Panagiotis Arapitsas   FOOD CHEMISTRY

Berry components inhibit α-glucosidase in vitro: Synergies between acarbose and polyphenols from black currant and rowanberry

(2012) Ashley S. Boath et al.   FOOD CHEMISTRY

Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines

(2012) Íñigo Arozarena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mitigation of Inflammation with Foods

(2012) Xianli Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol Compounds and Anti-inflammatory Activities of Korean Black Raspberry (Rubus coreanus Miquel) Wines Produced from Juice Supplemented with Pulp and Seed

(2012) Jae Woong Lim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

(2011) Leonel E. Rojo et al.   FOOD CHEMISTRY

Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity andin VitroInhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

(2011) Michelle H. Johnson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Berry Polyphenols Inhibit α-Amylasein Vitro: Identifying Active Components in Rowanberry and Raspberry

(2011) Dominic Grussu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Procyanidin, Anthocyanin, and Chlorogenic Acid Contents of Highbush and Lowbush Blueberries

(2011) Ana Rodriguez-Mateos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blueberries reduce pro-inflammatory cytokine TNF-α and IL-6 production in mouse macrophages by inhibiting NF-κB activation and the MAPK pathway

(2011) Chenghui Xie et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies

(2011) Takanori Tsuda   MOLECULAR NUTRITION & FOOD RESEARCH

Postprandial metabolic events and fruit-derived phenolics: a review of the science

(2010) Britt Burton-Freeman   BRITISH JOURNAL OF NUTRITION

Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

(2010) Ji-Hyun Jeong et al.   FOOD CHEMISTRY

Antioxidant Capacity and in Vitro Inhibition of Adipogenesis and Inflammation by Phenolic Extracts of Vaccinium floribundum and Aristotelia chilensis

(2010) Maria Elisa Schreckinger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Pro-inflammatory Responses and Antioxidant Capacity of Mexican Blackberry (Rubus spp.) Extracts

(2010) Edith O. Cuevas-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Edith O. Cuevas-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Blueberry Attenuates Whole-Body Insulin Resistance in High Fat-Fed Mice by Reducing Adipocyte Death and Its Inflammatory Sequelae

(2009) Jason DeFuria et al.   JOURNAL OF NUTRITION

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

(2009) José Serrano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton

(2009) Mary H. Grace et al.   PHYTOMEDICINE

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

(2008) Neuza Mariko Aymoto Hassimotto et al.   Food Science and Technology

Influence of Alternative Liquid Chromatography Techniques on the Chemical Complexity and Bioactivity of Isolated Proanthocyanidin Mixtures

(2008) Jessica L. Alwerdt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS

(2008) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Growing and Drying Conditions on the Phenolic Composition of Mate Teas (Ilex paraguariensis)

(2008) Caleb I. Heck et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

(2008) YOUNG-IN KWON et al.   JOURNAL OF FOOD BIOCHEMISTRY