| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538753 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Antioxidant capacities of the fruit pulp of “açai” (Euterpe precatoria Mart.) were evaluated by chemical/cell based assays. ⺠Anti-inflammatory activity of polyphenol-enriched extract of this açaà fruit pulp was evaluated by SEAP reporter assay. ⺠Antioxidant and anti-inflammatory activities of this açaà fruit pulp were superior to that of Euterpe oleracea Mart. ⺠Carotenoids in this açaà fruit pulp were much higher than that in Euterpe oleracea Mart.
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Authors
Jie Kang, Keshari M. Thakali, Chenghui Xie, Miwako Kondo, Yudong Tong, Boxin Ou, Gitte Jensen, Marjorie B. Medina, Alexander G. Schauss, Xianli Wu,