Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars

Protective activity of an anthocyanin-rich extract from bilberries and blackcurrants on acute acetaminophen-induced hepatotoxicity in rats

(2016) M. Cristani et al.   NATURAL PRODUCT RESEARCH

Clinical evaluation of Moro (Citrus sinensis(L.) Osbeck) orange juice supplementation for the weight management

(2015) Venera Cardile et al.   NATURAL PRODUCT RESEARCH

Anthocyanins attenuate alcohol-induced hepatic injury by inhibiting pro-inflammation signalling

(2015) Zhihui Jiang et al.   NATURAL PRODUCT RESEARCH

Anti-Inflammatory Effect of the Blueberry Anthocyanins Malvidin-3-Glucoside and Malvidin-3-Galactoside in Endothelial Cells

(2014) Wu-Yang Huang et al.   MOLECULES

Antioxidant and DNA damage protective properties of anthocyanin-rich extracts fromHibiscusandOcimum: a comparative study

(2014) Biswatrish Sarkar et al.   NATURAL PRODUCT RESEARCH

Natural anthocyanins from phytoresources and their chemical researches

(2012) Xinying Li et al.   NATURAL PRODUCT RESEARCH

Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

(2010) Qi You et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

(2008) Alejandro David Rodarte Castrejón et al.   FOOD CHEMISTRY

Determination of anthocyanins in various cultivars of highbush and rabbiteye blueberries

(2008) Virachnee Lohachoompol et al.   FOOD CHEMISTRY

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

(2008) Jungmin Lee et al.   FOOD CHEMISTRY