These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
170 related articles for article (PubMed ID: 22906096)
1. Blanching improves anthocyanin absorption from highbush blueberry ( Vaccinium corymbosum L.) purée in healthy human volunteers: a pilot study. Del Bo' C; Riso P; Brambilla A; Gardana C; Rizzolo A; Simonetti P; Bertolo G; Klimis-Zacas D; Porrini M J Agric Food Chem; 2012 Sep; 60(36):9298-304. PubMed ID: 22906096 [TBL] [Abstract][Full Text] [Related]
2. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices. Müller D; Schantz M; Richling E J Food Sci; 2012 Apr; 77(4):C340-5. PubMed ID: 22394068 [TBL] [Abstract][Full Text] [Related]
3. A single portion of blueberry (Vaccinium corymbosum L) improves protection against DNA damage but not vascular function in healthy male volunteers. Del Bó C; Riso P; Campolo J; Møller P; Loft S; Klimis-Zacas D; Brambilla A; Rizzolo A; Porrini M Nutr Res; 2013 Mar; 33(3):220-7. PubMed ID: 23507228 [TBL] [Abstract][Full Text] [Related]
4. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Syamaladevi RM; Andrews PK; Davies NM; Walters T; Sablani SS J Sci Food Agric; 2012 Mar; 92(4):916-24. PubMed ID: 21969304 [TBL] [Abstract][Full Text] [Related]
6. Antioxidant activity of blueberry fruit is impaired by association with milk. Serafini M; Testa MF; Villaño D; Pecorari M; van Wieren K; Azzini E; Brambilla A; Maiani G Free Radic Biol Med; 2009 Mar; 46(6):769-74. PubMed ID: 19135520 [TBL] [Abstract][Full Text] [Related]
7. Human anthocyanin bioavailability: effect of intake duration and dosing. Kalt W; McDonald JE; Vinqvist-Tymchuk MR; Liu Y; Fillmore SAE Food Funct; 2017 Dec; 8(12):4563-4569. PubMed ID: 29115354 [TBL] [Abstract][Full Text] [Related]
8. Anthocyanins, phenolics and antioxidant capacity after fresh storage of blueberry treated with edible coatings. Chiabrando V; Giacalone G Int J Food Sci Nutr; 2015 May; 66(3):248-53. PubMed ID: 25666416 [TBL] [Abstract][Full Text] [Related]
9. Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection. Brambilla A; Lo Scalzo R; Bertolo G; Torreggiani D J Agric Food Chem; 2008 Apr; 56(8):2643-8. PubMed ID: 18370394 [TBL] [Abstract][Full Text] [Related]
10. Anthocyanin absorption, metabolism, and distribution from a wild blueberry-enriched diet (Vaccinium angustifolium) is affected by diet duration in the Sprague-Dawley rat. Del Bò C; Ciappellano S; Klimis-Zacas D; Martini D; Gardana C; Riso P; Porrini M J Agric Food Chem; 2010 Feb; 58(4):2491-7. PubMed ID: 20030330 [TBL] [Abstract][Full Text] [Related]
11. Anthocyanin Profile in Berries of Wild and Cultivated Vaccinium spp. along Altitudinal Gradients in the Alps. Zoratti L; Jaakola L; Häggman H; Giongo L J Agric Food Chem; 2015 Oct; 63(39):8641-50. PubMed ID: 26373665 [TBL] [Abstract][Full Text] [Related]
12. Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars. Silva S; Costa EM; Coelho MC; Morais RM; Pintado ME Nat Prod Res; 2017 Jan; 31(1):93-98. PubMed ID: 27686738 [TBL] [Abstract][Full Text] [Related]
13. Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein. Sun X; Yan Z; Zhu T; Zhu J; Wang Y; Li B; Meng X Food Chem; 2019 May; 279():63-69. PubMed ID: 30611513 [TBL] [Abstract][Full Text] [Related]
14. Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section cyanococcus spp.). Kalt W; Ryan DA; Duy JC; Prior RL; Ehlenfeldt MK; Vander Kloet SP J Agric Food Chem; 2001 Oct; 49(10):4761-7. PubMed ID: 11600018 [TBL] [Abstract][Full Text] [Related]
15. Effect of fermentation and sterilization on anthocyanins in blueberry. Nie Q; Feng L; Hu J; Wang S; Chen H; Huang X; Nie S; Xiong T; Xie M J Sci Food Agric; 2017 Mar; 97(5):1459-1466. PubMed ID: 27384605 [TBL] [Abstract][Full Text] [Related]
16. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Zheng Y; Wang CY; Wang SY; Zheng W J Agric Food Chem; 2003 Nov; 51(24):7162-9. PubMed ID: 14611188 [TBL] [Abstract][Full Text] [Related]