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The relationship between the anthocyanin and vitamin C contents of red-fleshed sweet cherries and the ability of fruit digests to reduce hydrogen peroxide-induced oxidative stress in Caco-2 cells.
Leong, Sze Ying; Burritt, David J; Hocquel, Alice; Penberthy, Ari; Oey, Indrawati.
Affiliation
  • Leong SY; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Burritt DJ; Department of Botany, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Hocquel A; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; The National Institute of Higher Education in Agronomy, Food and Environmental Sciences (AgroSup Dijon), 26 Boulevard Dr. Petitjean, 21000 Dijon, France.
  • Penberthy A; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Oey I; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. Electronic address: indrawati.oey@otago.ac.nz.
Food Chem ; 227: 404-412, 2017 Jul 15.
Article in En | MEDLINE | ID: mdl-28274450
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Full text: 1 Database: MEDLINE Main subject: Plant Extracts / Oxidative Stress / Prunus avium / Hydrogen Peroxide / Anthocyanins Language: En Journal: Food Chem Year: 2017 Type: Article Affiliation country: New Zealand
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Full text: 1 Database: MEDLINE Main subject: Plant Extracts / Oxidative Stress / Prunus avium / Hydrogen Peroxide / Anthocyanins Language: En Journal: Food Chem Year: 2017 Type: Article Affiliation country: New Zealand