Classification of fruits based on anthocyanin types and relevance to their health effects

Nutrition

Volumn 31, Issue 11-12, 2015, Pages 1301-1306

  Fang, Jim ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

4 Hydroxybenoic acid; Anthocyanin; Antiinflammatory effect; Classification; Fruits; Metabolite; Protocatechuic acid

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 GALACTOSIDE; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; PELARGONIDIN 3 GLUCOSIDE; PELARGONIDIN GLYCOSIDE; PEONIDIN; PHENOL; POLYPHENOL; UNCLASSIFIED DRUG; ANTIINFLAMMATORY AGENT; CYANIDIN; PELARGONIDIN;

ANTIINFLAMMATORY ACTIVITY; BILBERRY; BLACK RASPBERRY; BLACKBERRY; CHOKEBERRY; CRANBERRY; DEMETHYLATION; FRUIT; GRAPE; HONEYBERRY; INTESTINE FLORA; METHYLATION; NONHUMAN; NUTRITIONAL VALUE; PHYTOCHEMISTRY; PRIORITY JOURNAL; REVIEW; STRAWBERRY; SWEET CHERRY; ANGIOSPERM; CHEMISTRY; CLASSIFICATION; HUMAN; METABOLISM;

ANGIOSPERMS; ANTHOCYANINS; ANTI-INFLAMMATORY AGENTS; FRUIT; HUMANS;

EID: 84942371610     PISSN: 08999007     EISSN: 18731244     Source Type: Journal    
DOI: 10.1016/j.nut.2015.04.015     Document Type: Review

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