Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110938
Abstract: Abstract The antioxidant capacities of cherry (Prunus pseudocerasus) flavonoids, astragalin cyanidin-3-O-glucoside, cynaroside, quercetin, rutin, and vitexin were evaluated using in vitro assays and in vivo model. With in vitro assays, cyanidin-3-O-glucoside, cynaroside, or rutin showed… read more here.
Keywords: prunus pseudocerasus; antioxidant capacity; cherry prunus; vitro ... See more keywords