Inhibition of pro-inflammatory responses and antioxidant capacity of mexican blackberry (Rubus spp.) extracts

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9542-9548

  Cuevas Rodríguez, Edith O ^a,b,c   Dia, Vermont P ^c   Yousef, Gad G ^d   García Saucedo, Pedro A ^e   López Medina, José ^e   Paredes López, Octavio ^f   Gonzalez De Mejia, Elvira ^c   Lila, Mary Ann ^c,d  

^a Programa de Posgrado en Alimentos Del Centro de la Republica (PROPAC)   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^d NORTH CAROLINA STATE UNIVERSITY   (United States)

^e UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

^f DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

anthocyanins (ANC); antioxidant capacity; Inflammation; polyphenolic rich fractions (PAE); proanthocyanidins (PAC); Rubus; wild blackberries

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; NITRIC OXIDE;

ANTIOXIDANT CAPACITY; INFLAMMATION; POLYPHENOLIC-RICH FRACTIONS (PAE); PROANTHOCYANIDINS; RUBUS; WILD BLACKBERRIES;

ANTHOCYANINS;

RUBUS; RUBUS MOLUCCANUS;

EID: 77956242470     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102590p     Document Type: Article

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