Αντιοξειδωτική δράση

Επιστημονικές Δημοσιεύσεις:
 
1. VINSON JA, SU X, ZUBIK L, BOSE P. PHENOL ANTIOXIDANT QUANTITY AND QUALITY IN FOODS: FRUITS. JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY 2001; 49:5315-5321.

2. SUN J, CHU YG, WU X LIU RH. ANTIOXIDANT AND ANTIPROLIFERATIVE ACTIVITIES OF COMMON FRUITS. JOURNAL OF AGRICULTURAL FOOD CHEMISTRY 2002: 50;7449-7454

3. GU L, KELM M, HAMMERSTONE J, BEECHER G, HOLDEN J, DAYTOWITZ D, GEBHARDT S, PRIOR R. CONCENTRATIONS OF PROANTHOCYANIDINS IN COMMON FOODS AND ESTIMATIONS OF NORMAL CONSUMPTION. JOURNAL OF NUTRITION 2004: 134;613-617.

4. WU X, BEECHER GR, HOLDEN JM, HAYTOWITZ D, GEBHARDT S, PRIOR R. LIPOPHILIC AND HYDROPHILIC ANTIOXIDANT CAPACITIES OF COMMON FOODS IN THE UNITED STATES. JOURNAL OF AGRICULTURAL FOOD CHEMISTRY 2004: 52;4026-4037.

5. U.S. DEPARTMENT OF AGRICULTURE, AGRICULTURAL RESEARCH SERVICE. USDA DATABASE FOR THE PROANTHOCYANIDIN CONTENT OF SELECTED FOODS 2004.

6. ONISHI R, ET AL. URINARY EXCRETION OF ANTHOCYANINS IN HUMANS AFTER CRANBERRY JUICE INGESTION. BIOSCIENCE BIOTECHNOLOGY BIOCHEMISTRY. 2006; 70(7):1681-7.