Impact of the quantity and flavonoid content of fruits and vegetables on markers of intake in adults with an increased risk of cardiovascular disease: the FLAVURS trial

A randomised trial to investigate the effects of acute consumption of a blackcurrant juice drink on markers of vascular reactivity and bioavailability of anthocyanins in human subjects

(2011) Y Jin et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

(2011) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of home-delivered Dietary Approach to Stop Hypertension (DASH) meals on the diets of older adults with cardiovascular disease

(2010) Jennifer L Troyer et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Increased potassium intake from fruit and vegetables or supplements does not lower blood pressure or improve vascular function in UK men and women with early hypertension: a randomised controlled trial

(2010) Sarah E. Berry et al.   BRITISH JOURNAL OF NUTRITION

Quercetin reduces systolic blood pressure and plasma oxidised low-density lipoprotein concentrations in overweight subjects with a high-cardiovascular disease risk phenotype: a double-blinded, placebo-controlled cross-over study

(2009) Sarah Egert et al.   BRITISH JOURNAL OF NUTRITION

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

(2008) Seung Un Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects

(2007) Wendy Hollands et al.   FOOD CHEMISTRY