Depolymerization of cranberry procyanidins using (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate as chain breakers

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 488-494

  Liu, Hanwei ^a   Zou, Tao ^a   Gao, Jin Ming ^b   Gu, Liwei ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b NORTHWEST A F UNIVERSITY   (China)

Author keywords

Cranberries; Depolymerization; Procyanidins

Indexed keywords

BIOCHEMISTRY; CHAINS; CHROMATOGRAPHIC ANALYSIS; DEPOLYMERIZATION; DIMERS; OLIGOMERS; ORGANIC COMPOUNDS; PHENOLS; POLYMERIZATION;

BIOACTIVE COMPONENTS; CHROMATOGRAPHIC METHODS; CHRONIC DISEASE; CRANBERRIES; DEGREE OF POLYMERIZATION; EPIGALLOCATECHIN GALLATE; PROCYANIDIN OLIGOMERS; PROCYANIDINS;

FLAVONOIDS;

CRANBERRY EXTRACT; DIMER; EPICATECHIN; EPIGALLOCATECHIN GALLATE; OLIGOMER; POLYMER; PROCYANIDIN DERIVATIVE;

ARTICLE; CONTROLLED STUDY; CRANBERRY JUICE; DEGRADATION; DEPOLYMERIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR SIZE; NONHUMAN; POLYMERIZATION;

VACCINIUM MACROCARPON;

EID: 84877591786     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.003     Document Type: Article

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