Effect of pH on Anti-Rotavirus Activity by Comestible Juices and Proanthocyanidins in a Cell-Free Assay System

Food and Environmental Virology

Volumn 4, Issue 4, 2012, Pages 168-178

  Lipson, Steven M ^a   Ozen, Fatma S ^a,b   Karthikeyan, Laina ^c   Gordon, Ronald E ^d  

^a ST FRANCIS COLLEGE   (United States)

^b SELCUK UNIVERSITY   (Turkey)

^c NEW YORK CITY COLLEGE OF TECHNOLOGY   (United States)

^d MOUNT SINAI MEDICAL CENTER   (United States)

Author keywords

Juices; pH; Proanthocyanidins; Rotavirus antigen

Indexed keywords

PROANTHOCYANIDIN; VIRUS ANTIGEN;

ANTIVIRAL ACTIVITY; ARTICLE; CELL FREE SYSTEM; CONTROLLED STUDY; CRANBERRY JUICE; ELECTRON MICROSCOPY; ENZYME LINKED IMMUNOSORBENT ASSAY; GRAPE JUICE; NONHUMAN; PH; PRIORITY JOURNAL; ROTAVIRUS; VIRUS CAPSID; VIRUS INFECTIVITY;

ANTIVIRAL AGENTS; BEVERAGES; COMMERCE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FRUIT; GASTROINTESTINAL DISEASES; HUMANS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON; MODELS, BIOLOGICAL; PHYTOTHERAPY; PLANT EXTRACTS; PLANT PREPARATIONS; POLYPHENOLS; PROANTHOCYANIDINS; ROTAVIRUS; VACCINIUM MACROCARPON; VIRUS ATTACHMENT; VITIS;

HOLODISCUS; MIRIDAE; ROTAVIRUS; VACCINIUM MACROCARPON; VITACEAE; VITIS LABRUSCA;

EID: 84870464643     PISSN: 18670334     EISSN: 18670342     Source Type: Journal    
DOI: 10.1007/s12560-012-9086-9     Document Type: Article

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