Claim · model-written summary
Anthocyanins were the main phenolic constituents in bilberry, bog-whortleberry, and cranberry.
- Taxon
- bilberry, bog-whortleberry, and cranberrye0
- Outcome
- Anthocyanins were the main phenolic constituentse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Verbatim
e0“Anthocyanins were the main phenolic constituents in bilberry, bog-whortleberry, and cranberry”
Title
Berry Phenolics and Their Antioxidant Activity
Marja P. Kähkönen; Anu I. Hopia; Marina Heinonen Journal of Agricultural and Food Chemistry 2001. doi:10.1021/jf010152t
Other claims from this paper (11)
- Observation Phenolic contents varied considerably among berry genera.
- Observation Flavanols and procyanidins predominated in cowberries.
- Observation Ellagitannins were the main phenolics in cloudberry and red raspberry.
- Observation Ellagitannins were the second largest phenolic group after anthocyanins in strawberry.
- Observation Phenolic acids dominated in rowanberries.
- Observation Anthocyanins dominated in chokeberry.
- Observation Anthocyanins predominated in currants and gooseberry.
- Observation Anthocyanins predominated in crowberries.
- Observation Hydroxycinnamic acids were the main phenolic subgroup in apples.
- Association Extraction method markedly affected phenolic composition and antioxidant activity.
- Association Individual phenolic subgroup contents did not explain antioxidant activity well in the statistical analysis.