Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace.

@article{Khanal2009InfluenceOE,
  title={Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace.},
  author={Ramesh C. Khanal and Luke R. Howard and Cindi Brownmiller and Ronald L. Prior},
  journal={Journal of food science},
  year={2009},
  volume={74 2},
  pages={
          H52-8
        }
}
Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits, including protection against coronary heart disease, type II diabetes, and obesity. Most of the procyanidins present in blueberry pomace, however, are large molecular weight compounds that are poorly absorbed and show weak bioactivity compared to the smaller molecular weight monomers and dimers. The objective of our study was to identify… CONTINUE READING

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