Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.

@article{Lee2015ContributionOA,
  title={Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.},
  author={Sang Gil Lee and Terrence M Vance and Tae-Gyu Nam and Dae-Ok Kim and Sung I. Koo and Ock K Chun},
  journal={Plant foods for human nutrition},
  year={2015},
  volume={70 4},
  pages={427-32}
}
The present study aimed to evaluate the contribution of anthocyanin composition to the total antioxidant capacity (TAC) of berries having different anthocyanin composition; blackberry, black currant, and blueberry. Blackberry demonstrated the highest TAC, while it had the lowest total anthocyanin content among the three berries in both of the phenolic extract and anthocyanin fractions. On the other hand, black currant had the highest total anthocyanin content, but the lowest TAC. Cyanidin-3-O… CONTINUE READING
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