Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects <i>in vitro</i>.

Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro.

Zhu, Chao-Wei; Lü, Han; Du, Lan-Lan; Li, Jing; Chen, Han; Zhao, Hui-Fang; Wu, Wen-Long; Chen, Jian; Li, Wei-Lin.

Afiliação

Zhu CW; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.
Lü H; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.
Du LL; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.
Li J; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.
Chen H; Co-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing, China.
Zhao HF; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.
Wu WL; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.
Chen J; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.
Li WL; Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China.