Reddish coloration of Chinese quince (Pseudocydonia sinensis) procyanidins during heat treatment and effect on antioxidant and antiinfluenza viral activities

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 4, 2007, Pages 1221-1226

  Hamauzu, Yasunori ^a   Kume, Chihiro ^a   Yasui, Hisako ^a   Fujita, Tomoyuki ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

Antiinfluenza viral activity; Antioxidant activity; Coloration; Denaturation; Flavan 3 ol; Heating; Polyphenol

Indexed keywords

CYDONIA OBLONGA; PSEUDOCYDONIA; PSEUDOCYDONIA SINENSIS;

ANTIOXIDANT; ANTIVIRUS AGENT; PIGMENT; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; COLOR; DRUG EFFECT; FRUIT; HEAT; ORTHOMYXOVIRUS; ROSACEAE; SPECTROPHOTOMETRY;

ANTIOXIDANTS; ANTIVIRAL AGENTS; COLOR; FRUIT; HEAT; ORTHOMYXOVIRIDAE; PIGMENTS, BIOLOGICAL; PROANTHOCYANIDINS; ROSACEAE; SPECTROPHOTOMETRY;

EID: 34249856350     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061836+     Document Type: Article

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