Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress. - Archive ouverte HAL
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2011

Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress.

Résumé

Fractionation of the polyphenols constituting a food grade lingonberry extract (Vaccinium vitis-idaea) highlighted a composition more complex than described until now in the berry. Procyanidins B1, B2, and A2 were identified by UPLC/ESI-MS 2

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Sciences du Vivant [q-bio]

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https://hal.science/hal-01330251

Soumis le : vendredi 10 juin 2016-11:54:59

Dernière modification le : mardi 16 juillet 2024-15:14:04

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hal-01330251 , version 1 (10-06-2016)

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Carine Mane, Michele Loonis, Christine Juhel, Claire Dufour, Celine Malien-Aubert. Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress.. Journal of Agricultural and Food Chemistry, 2011, 59, pp.3330-3339. ⟨10.1021/jf103965b⟩. ⟨hal-01330251⟩

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