| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602105 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Phenolics were separated into the anthocyanin and non-anthocyanin fractions. ⺠Anthocyanins accounted for about 47-55% of total antioxidant capacity in phenolics. ⺠Anthocyanins showed significantly higher neuroprotection than non-anthocyanins. ⺠Triple quadrupole LC/MS and Q-TOF LC/MS analyses revealed four major anthocyanins. ⺠Anthocyanins in R. coreanus Miq. were the major contributors to the bioactivities.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sung-Eun Im, Tae-Gyu Nam, Hyungjae Lee, Min-Woo Han, Ho Jin Heo, Sung I. Koo, Chang Yong Lee, Dae-Ok Kim,