Phenolic composition, antioxidant capacity and physical characterization of ten blackcurrant (Ribes nigrum) cultivars, their juices, and the inhibition of type 2 diabetes and inflammation biochemical markers
Rebecca Kowalski, Elvira González de Mejı́a
Topics & Concepts
Gallic acidChemistryFood sciencePolyphenolAntioxidantCatechinCultivarRibesTroloxAnthocyanidinABTSAnthocyaninBiochemistryDPPHBotanyBiologyPhytochemicals and Antioxidant ActivitiesMicrobial Metabolites in Food BiotechnologyNatural Antidiabetic Agents Studies