Comprehensive assessment of the quality of commercial cranberry products. Phenolic characterization and in vitro bioactivity

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 13, 2012, Pages 3396-3408

  Sánchez Patán, Fernando ^a   Bartolomé, Begoña ^a   Martín Alvarez, Pedro J ^a   Anderson, Mark ^b   Howell, Amy ^c   Monagas, María ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b Triarco Industries ^*  (United States)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

A type proanthocyanidins; anthocyanins; bacterial antiadhesion; cranberry; ORAC; phenolic acids; UTI

Indexed keywords

ANTIADHESION; CRANBERRY; ORAC; PHENOLIC ACIDS; PROANTHOCYANIDINS; UTI;

ANTHOCYANINS; ORGANIC ACIDS;

PHENOLS;

PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; BACTERIUM ADHERENCE; CHEMISTRY; CRANBERRY; DIET SUPPLEMENTATION; DRUG EFFECT; ESCHERICHIA COLI; EUROPE; FRUIT; PHYSIOLOGY; UNITED STATES;

BACTERIAL ADHESION; DIETARY SUPPLEMENTS; ESCHERICHIA COLI; EUROPE; FRUIT; PHENOLS; PLANT EXTRACTS; UNITED STATES; VACCINIUM MACROCARPON;

BACTERIA (MICROORGANISMS); VACCINIUM MACROCARPON;

EID: 84859412329     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204912u     Document Type: Article

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