Document Detail

Procyanidin, anthocyanin and chlorogenic acid content of highbush and lowbush blueberries.
MedLine Citation:
PMID:  22175691     Owner:  NLM     Status:  Publisher    
The health benefits of blueberry consumption on the vascular system and brain are mediated in part by their flavonoid content. In light of this, we analyzed six cultivated highbush blueberry varieties (Vaccinium corymbosum L.) and one lowbush or wild blueberry (Vaccinium angustifolium L.) for their anthocyanin, flavanol oligomer and chlorogenic acid content. The highbush varieties Bluecrop, O'Neal, Bluejay and Brigitta had significantly greater levels of anthocyanidins compared to the other varieties, whereas Bluejay and Brigitta organic had the highest amount of flavanol oligomers. The organically grown highbush blueberry had the highest flavanol oligomer and chlorogenic acid content but a lower anthocyanidin content than its conventionally grown counterpart. The lowbush variety contained the highest chlorogenic acid concentration. Delphinidin and malvidin were the predominant anthocyanidins in the varieties tested, with concentrations ranging between 45.0 and 74.9 mg/100 g FW for delphinidin and 37.1 to 62.2 mg/100 g FW for malvidin. Flavanol dimers were the most abundant flavanols, with a mean percentage of 24 ± 1.5% of the total, with flavanol monomers representing 11 ± 0.7%.
Ana Rodríguez-Mateos; Tania Cifuentes-Gomez; Setareh Tabatabaee; Caroline Lecras; Jeremy P E Spencer
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-12-16
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2011-12-19     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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