Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects

Probiotic properties of yeasts isolated from Brazilian fermented table olives

(2021) Luara Aparecida Simões et al.   JOURNAL OF APPLIED MICROBIOLOGY

Cytoprotective effects of berry anthocyanins against induced oxidative stress and inflammation in primary human diabetic aortic endothelial cells

(2020) Anahita Aboonabi et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

(2020) Yuxin Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Anti-Proliferative and Anti-Invasive Effect of Leaf Extracts of Blueberry Plants Treated with Methyl Jasmonate on Human Gastric Cancer In Vitro Is Related to Their Antioxidant Properties

(2020) Alejandra Ribera-Fonseca et al.   Antioxidants

Aronia berry inhibits disruption of Caco-2 intestinal barrier function

(2020) Jonathan C. Valdez et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

The treatment of Goji berry (Lycium barbarum) improves the neuroplasticity of the prefrontal cortex and hippocampus in aged rats

(2020) Ana Karen Ruíz-Salinas et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Antibacterial activities of a polyphenolic-rich extract prepared from American cranberry (Vaccinium macrocarpon) fruit pomace against Listeria spp.

(2020) Moussa S. Diarra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prebiotic potential of polyphenols, its effect on gut microbiota and anthropometric/clinical markers: A systematic review of randomised controlled trials

(2020) Mohanambal Moorthy et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation

(2020) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Processing influences on food polyphenol profiles and biological activity

(2020) Hawi Debelo et al.   Current Opinion in Food Science

Protective effect of quercetin on streptozotocin-induced diabetic peripheral neuropathy rats through modulating gut microbiota and reactive oxygen species level

(2020) Jun Xie et al.   BIOMEDICINE & PHARMACOTHERAPY

Amelioration of age-related alterations in rat liver: Effects of curcumin C3 complex, Astragalus membranaceus and blueberry

(2020) Aliaa M. Selim et al.   EXPERIMENTAL GERONTOLOGY

Anthocyanin-rich haskap (Lonicera caerulea L.) berry extracts reduce nitrosamine-induced DNA damage in human normal lung epithelial cells

(2020) M. Amararathna et al.   FOOD AND CHEMICAL TOXICOLOGY

Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

(2020) Débora P. Moraes et al.   FOOD CHEMISTRY

Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp

(2020) Fábio Fernandes de Araújo et al.   FOOD CHEMISTRY

Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

(2020) Berit Karoline Martinsen et al.   FOOD CHEMISTRY

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

(2020) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Novel drying treatment to stabilize bilberry, blackcurrant, and cloudberry press cakes: Dryer performance and product quality characteristics

(2020) Alejandro Grimm et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Free, soluble-bound and insoluble-bound phenolics and their bioactivity in raspberry pomace

(2020) Jingyang Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

(2020) Kyoung Mi Moon et al.   MOLECULES

Lycium barbarum relieves gut microbiota dysbiosis and improves colonic barrier function in mice following antibiotic perturbation

(2020) Baoming Tian et al.   Journal of Functional Foods

Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection

(2020) Tsaneta Dzhanfezova et al.   Food Bioscience

Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant ( Ribes nigrum L.) skins

(2020) Ezzat Mohamad Azman et al.   JOURNAL OF FOOD SCIENCE

Insights to potential antihypertensive activity of berry fruits

(2020) Mojtaba Yousefi et al.   PHYTOTHERAPY RESEARCH

Changes in phenolic compounds profile and glutathione status in raspberry fruit during storage in ozone-enriched atmosphere

(2020) Tomasz Piechowiak et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Targeting flavonoids on modulation of metabolic syndrome

(2020) Iramaia Angélica Neri-Numa et al.   Journal of Functional Foods

Dietary organic cranberry pomace influences multiple blood biochemical parameters and cecal microbiota in pasture-raised broiler chickens

(2020) Md. Rashedul Islam et al.   Journal of Functional Foods

Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs

(2020) Lucía Cervantes et al.   Food Bioscience

Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase

(2020) Lina Cheng et al.   FOOD CHEMISTRY

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

(2020) Yuxi Lang et al.   FOOD CHEMISTRY

Microwave-assisted aqueous two-phase extraction of phenolic compounds from Ribes nigrum L. and its antibacterial effect on foodborne pathogens

(2020) Meimei Zhao et al.   FOOD CONTROL

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

(2020) Xiaodan Hui et al.   FOOD RESEARCH INTERNATIONAL

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree

(2020) Weijia Zhang et al.   FOOD CHEMISTRY

Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products

(2019) Ó. Benito-Román et al.   CATALYSIS TODAY

Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages

(2019) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Dietary supplementation with strawberry induces marked changes in the composition and functional potential of the gut microbiome in diabetic mice

(2019) Chrissa Petersen et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Amelioration of hyperglycemia by Rubus occidentalis (black raspberry) and increase in short-chain fatty acids producing bacteria

(2019) Heetae Lee et al.   Journal of Functional Foods

Dietary Intake of Whole Strawberry Inhibited Colonic Inflammation in Dextran-Sulfate-Sodium-Treated Mice via Restoring Immune Homeostasis and Alleviating Gut Microbiota Dysbiosis

(2019) Yanhui Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants

(2019) Han Wu et al.   FOOD RESEARCH INTERNATIONAL

Cranberry (Vaccinium macrocarpon) peel polyphenol-rich extract attenuates rat liver mitochondria impairments in alcoholic steatohepatitis in vivo and after oxidative treatment in vitro

(2019) Ilya Zavodnik et al.   Journal of Functional Foods

High pressure processing of carrot juice: effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour

(2019) Justyna Szczepańska et al.   FOOD CHEMISTRY

Effect of berries/apple mixed juice consumption on the positive modulation of human lipid profile

(2019) Marta Habanova et al.   Journal of Functional Foods

Dietary plants, gut microbiota, and obesity: Effects and mechanisms

(2019) Shi-Yu Cao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of probiotics and prebiotics targeting metabolic syndrome

(2019) Douglas Xavier-Santos et al.   Journal of Functional Foods

Berry-Enriched Diet in Salt-Sensitive Hypertensive Rats: Metabolic Fate of (Poly)Phenols and the Role of Gut Microbiota

(2019) Gomes et al.   Nutrients

Polyphenols from Lycium barbarum (Goji) Fruit European Cultivars at Different Maturation Steps: Extraction, HPLC-DAD Analyses, and Biological Evaluation

(2019) Andrei Mocan et al.   Antioxidants

Prebiotic, immuno-stimulating and gut microbiota-modulating effects of Lycium barbarum polysaccharide

(2019) Wei Zhu et al.   BIOMEDICINE & PHARMACOTHERAPY

Rapid extraction method followed by a d-SPE clean-up step for determination of phenolic composition and antioxidant and antiproliferative activities from berry fruits

(2019) Carina Alexandra Rodrigues et al.   FOOD CHEMISTRY

Effects of gastrointestinal digested polyphenolic enriched extracts of Chilean currants (Ribes magellanicum and Ribes punctatum) on in vitro fecal microbiota

(2019) Alberto Burgos-Edwards et al.   FOOD RESEARCH INTERNATIONAL

Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars

(2019) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage

(2019) Jingying Zhang et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant activity of high purity blueberry anthocyanins and the effects on human intestinal microbiota

(2019) Li Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

(2019) Juan Martín-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Blackberry extract improves behavioral and neurochemical dysfunctions in a ketamine-induced rat model of mania

(2019) Vitor C. Chaves et al.   NEUROSCIENCE LETTERS

Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient

(2019) Marina Fidelis et al.   FOOD CHEMISTRY

Review article: short chain fatty acids as potential therapeutic agents in human gastrointestinal and inflammatory disorders

(2018) P. A. Gill et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

The water extract of tutsan ( Hypericum androsaemum L.) red berries exerts antidepressive-like effects and in vivo antioxidant activity in a mouse model of post-stroke depression

(2018) Seyed Mohammad Nabavi et al.   BIOMEDICINE & PHARMACOTHERAPY

Chronic consumption of a low calorie, high polyphenol cranberry beverage attenuates inflammation and improves glucoregulation and HDL cholesterol in healthy overweight humans: a randomized controlled trial

(2018) Boon Chew et al.   EUROPEAN JOURNAL OF NUTRITION

Multielementar/centesimal composition and determination of bioactive phenolics in dried fruits and capsules containing Goji berries ( Lycium barbarum L.)

(2018) Ramon Rodrigues Sá et al.   FOOD CHEMISTRY

Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

(2018) Vemana Gowd et al.   FOOD CHEMISTRY

Modification of the cellular antioxidant activity (CAA) assay to study phenolic antioxidants in a Caco-2 cell line

(2018) Mary E. Kellett et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Wild Lonicera caerulea berry polyphenol extract reduces cholesterol accumulation and enhances antioxidant capacity in vitro and in vivo

(2018) Suwen Liu et al.   FOOD RESEARCH INTERNATIONAL

Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic microbiota on exposure to simulated human digestion model

(2018) Sampan Attri et al.   FOOD RESEARCH INTERNATIONAL

Blueberry metabolites restore cell surface glycosaminoglycans and attenuate endothelial inflammation in diabetic human aortic endothelial cells

(2018) Brett Ronald Cutler et al.   INTERNATIONAL JOURNAL OF CARDIOLOGY

Blueberry Supplementation Influences the Gut Microbiota, Inflammation, and Insulin Resistance in High-Fat-Diet–Fed Rats

(2018) Sunhye Lee et al.   JOURNAL OF NUTRITION

Berry anthocyanin intake and cardiovascular health

(2018) Aedín Cassidy   MOLECULAR ASPECTS OF MEDICINE

Milk fat globule membrane supplementation modulates the gut microbiota and attenuates metabolic endotoxemia in high-fat diet-fed mice

(2018) Tiange Li et al.   Journal of Functional Foods

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

(2018) Marina Fidelis et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanins isolated from blueberry ameliorates CCl4 induced liver fibrosis by modulation of oxidative stress, inflammation and stellate cell activation in mice

(2018) Jianchao Sun et al.   FOOD AND CHEMICAL TOXICOLOGY

Blueberry polyphenols extract as a potential prebiotic with anti-obesity effects on C57BL/6 J mice by modulating the gut microbiota

(2018) Xinyao Jiao et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Cranberries attenuate animal-based diet-induced changes in microbiota composition and functionality: a randomized crossover controlled feeding trial

(2018) Jose Rodríguez-Morató et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Antioxidant, Anti-Inflammatory, and Postulated Cytotoxic Activity of Phenolic and Anthocyanin-Rich Fractions from Polana Raspberry (Rubus idaeus L.) Fruit and Juice—In Vitro Study

(2018) Urszula Szymanowska et al.   MOLECULES

Reciprocal Interactions Between Resveratrol and Gut Microbiota Deepen Our Understanding of Molecular Mechanisms Underlying Its Health Benefits

(2018) Liang Shen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cardio-protective and antioxidant properties of caffeic acid and chlorogenic acid: Mechanistic role of angiotensin converting enzyme, cholinesterase and arginase activities in cyclosporine induced hypertensive rats

(2018) Odunayo Michael Agunloye et al.   BIOMEDICINE & PHARMACOTHERAPY

Polyphenols as potential antiproliferative agents: scientific trends

(2018) Mariana Araújo Vieira do Carmo et al.   Current Opinion in Food Science

A metabolomic explanation on beneficial effects of dietary Goji on intestine inflammation

(2018) Hongbin Wang et al.   Journal of Functional Foods

In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation by human gut microbiota of polysaccharides from the fruits of Lycium barbarum

(2018) Yu Ding et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Blueberries improve biomarkers of cardiometabolic function in participants with metabolic syndrome—results from a 6-month, double-blind, randomized controlled trial

(2018) Peter J Curtis et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Strawberry consumption improves aging-associated impairments, mitochondrial biogenesis and functionality through the AMP-activated protein kinase signaling cascade

(2017) Francesca Giampieri et al.   FOOD CHEMISTRY

Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

(2017) Ye Tian et al.   FOOD CHEMISTRY

Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents

(2017) Fuhua Li et al.   FOOD RESEARCH INTERNATIONAL

Inhibitory effect of hesperetin on α-glucosidase: Molecular dynamics simulation integrating inhibition kinetics

(2017) Yan Gong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microbiota-Gut-Brain Axis: Modulator of Host Metabolism and Appetite

(2017) Marcel van de Wouw et al.   JOURNAL OF NUTRITION

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Black Raspberries and Their Anthocyanin and Fiber Fractions Alter the Composition and Diversity of Gut Microbiota in F-344 Rats

(2017) Pan Pan et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Interindividual variability in gut microbiota and host response to dietary interventions

(2017) Genelle R Healey et al.   NUTRITION REVIEWS

Efficient hepatoprotective activity of cranberry extract against CCl 4 -induced hepatotoxicity in Wistar albino rat model: Down-regulation of liver enzymes and strong antioxidant activity

(2017) Fahad Hussain et al.   Asian Pacific Journal of Tropical Medicine

Effects of daily blueberry consumption on circulating biomarkers of oxidative stress, inflammation, and antioxidant defense in postmenopausal women with pre- and stage 1-hypertension: a randomized controlled trial

(2017) Sarah A. Johnson et al.   Food & Function

A polyphenol-rich cranberry extract reverses insulin resistance and hepatic steatosis independently of body weight loss

(2017) Fernando F. Anhê et al.   Molecular Metabolism

Protective effects of a blueberry extract in acute inflammation and collagen-induced arthritis in the rat

(2016) Maria-Eduardo Figueira et al.   BIOMEDICINE & PHARMACOTHERAPY

Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites

(2016) Xueying Ma et al.   FOOD CHEMISTRY

NMR-based identification of the phenolic profile of fruits of Lycium barbarum (goji berries). Isolation and structural determination of a novel N-feruloyl tyramine dimer as the most abundant antioxidant polyphenol of goji berries

(2016) Martino Forino et al.   FOOD CHEMISTRY

Inhibitory kinetics and mechanism of kaempferol on α-glucosidase

(2016) Xi Peng et al.   FOOD CHEMISTRY

Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides L.) Berries of Different Origins with Special Reference to the Influence of Genetic Background and Growth Location

(2016) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of gallic acid on α-amylase and α-glucosidase inhibitory properties of acarbose

(2016) Ganiyu Oboh et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effects of blueberry anthocyanins on retinal oxidative stress and inflammation in diabetes through Nrf2/HO-1 signaling

(2016) Yu Song et al.   JOURNAL OF NEUROIMMUNOLOGY

Cranberry extract attenuates hepatic inflammation in high-fat-fed obese mice

(2016) Shannon L. Glisan et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Natural Products to Counteract the Epidemic of Cardiovascular and Metabolic Disorders

(2016) Birgit Waltenberger et al.   MOLECULES

Strawberry tannins inhibit IL-8 secretion in a cell model of gastric inflammation

(2016) Marco Fumagalli et al.   PHARMACOLOGICAL RESEARCH

Berries and anthocyanins: promising functional food ingredients with postprandial glycaemia-lowering effects

(2016) Monica L. Castro-Acosta et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase

(2016) Xiaonan Sui et al.   Journal of Functional Foods

Blueberry Component Pterostilbene Protects Corneal Epithelial Cells from Inflammation via Anti-oxidative Pathway

(2016) Jin Li et al.   Scientific Reports

Effects of a quercetin-rich onion skin extract on 24 h ambulatory blood pressure and endothelial function in overweight-to-obese patients with (pre-)hypertension: a randomised double-blinded placebo-controlled cross-over trial

(2015) Verena Brüll et al.   BRITISH JOURNAL OF NUTRITION

Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats

(2015) Irini Lazou Ahrén et al.   CLINICAL NUTRITION

Prevention of oxidative stress, inflammation and mitochondrial dysfunction in the intestine by different cranberry phenolic fractions

(2015) Marie-Claude Denis et al.   CLINICAL SCIENCE

The role of IL-10 in microbiome-associated immune modulation and disease tolerance

(2015) Benoît Levast et al.   CYTOKINE

Dietary Polyphenols Promote Growth of the Gut BacteriumAkkermansia muciniphilaand Attenuate High-Fat Diet–Induced Metabolic Syndrome

(2015) Diana E. Roopchand et al.   DIABETES

Phenolic compounds in blackcurrant (Ribes nigrum L.) leaves relative to leaf position and harvest date

(2015) Michael Vagiri et al.   FOOD CHEMISTRY

Effects of Korean black raspberry supplementation on oxidative stress and plasma antioxidant capacity in healthy male smokers

(2015) Eunkyo Park et al.   Journal of Functional Foods

Inhibition of human α-amylase by dietary polyphenols

(2015) Hilda Nyambe-Silavwe et al.   Journal of Functional Foods

Inhibitory Effects of Wild Blueberry Anthocyanins and Other Flavonoids on Biomarkers of Acute and Chronic Inflammation in Vitro

(2014) Debora Esposito et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Angiotensin Converting Enzyme, Angiotensin II Receptor Blocking, and Blood Pressure Lowering Bioactivity across Plant Families

(2013) Glen S. Patten et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ellagic Acid Identified through Metabolomic Analysis Is an Active Metabolite in Strawberry (‘Seolhyang’) Regulating Lipopolysaccharide-Induced Inflammation

(2013) Jaehoo Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Berries Reduce Postprandial Insulin Responses to Wheat and Rye Breads in Healthy Women

(2013) Riitta Törrönen et al.   JOURNAL OF NUTRITION

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

(2013) Michelle H. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of a wild blueberry (Vaccinium angustifolium) drink intervention on markers of oxidative stress, inflammation and endothelial function in humans with cardiovascular risk factors

(2012) Patrizia Riso et al.   EUROPEAN JOURNAL OF NUTRITION

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

Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to Latitude and Weather Conditions

(2012) Jie Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biochemical Properties of the Fresh and Frozen Black Currants and Juices

(2012) Boban Djordjević et al.   JOURNAL OF MEDICINAL FOOD

Effect of blueberry ingestion on natural killer cell counts, oxidative stress, and inflammation prior to and after 2.5 h of running

(2011) Lisa S. McAnulty et al.   Applied Physiology Nutrition and Metabolism

Strawberry anthocyanin and its association with postprandial inflammation and insulin

(2011) Indika Edirisinghe et al.   BRITISH JOURNAL OF NUTRITION

Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening

(2011) Kjersti Aaby et al.   FOOD CHEMISTRY

Feeding blueberry diets inhibits angiotensin II-converting enzyme (ACE) activity in spontaneously hypertensive stroke-prone rats

(2010) Waylon Wiseman et al.   CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY

Phenolic-linked variation in strawberry cultivars for potential dietary management of hyperglycemia and related complications of hypertension

(2009) Susan Cheplick et al.   BIORESOURCE TECHNOLOGY

Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarponAit.) and their Press Cakes

(2009) P. Viskelis et al.   JOURNAL OF FOOD SCIENCE

Chitosomes loaded with cranberry proanthocyanidins attenuate the bacterial lipopolysaccharide-induced expression of iNOS and COX-2 in raw 264.7 macrophages

(2009) Sergio Madrigal-Carballo et al.   JOURNAL OF LIPOSOME RESEARCH

Antioxidant activity and phenolic content of strawberry genotypes fromFragariaxananassa

(2009) A.M. Panico et al.   PHARMACEUTICAL BIOLOGY