2014•Food ChemistryRequires access

Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin

Chunfang Zhao, Dou Jian Lei, Guang Hao Song, Hua Zhang, Hang Xu, Longjiang Yu

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Key concepts: Bioavailability, Proanthocyanidin, Antioxidant, Polyphenol, Chemistry, Quercetin, Food science, EC50

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Characterisation of water-soluble proanthocyanidins of Pyracantha fortuneana fruit and their improvement in cell bioavailable antioxidant activity of quercetin — Research Paper | ScholarLens