In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 10, 2008, Pages 3561-3568

  Fazzari, Marco ^a,b   Fukumoto, Lana ^a   Mazza, Giuseppe ^a   Livrea, Maria A ^b   Tesoriere, Luisa ^b   Di Marco, Luigi ^b  

^a SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF PALERMO   (Italy)

Author keywords

Anthocyanins; Bioavailability; Cherry; Cyanidin; Digestion; Flavonoids, total phenolics; Functional food; Maturity; Ripening

Indexed keywords

ANTHOCYANIN; HYDROCHLORIC ACID; PEPSIN A; PHENOL DERIVATIVE;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FREEZING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; METABOLISM; PRUNUS; SPECIES DIFFERENCE;

ANTHOCYANINS; BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGESTION; FREEZING; FRUIT; HYDROCHLORIC ACID; PEPSIN A; PHENOLS; PRUNUS; SPECIES SPECIFICITY;

PRUNUS; PRUNUS AVIUM;

EID: 45549090755     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073506a     Document Type: Article

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