Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress.

Carine Mane , Michele Loonis (1) , Christine Juhel (2) , Claire Dufour (1) , Celine Malien-Aubert

1 SQPOV - Sécurité et Qualité des Produits d'Origine Végétale
2 Département d'Imagerie Médicale [Rennes]

Fractionation of the polyphenols constituting a food grade lingonberry extract (Vaccinium vitis-idaea) highlighted a composition more complex than described until now in the berry. Procyanidins B1, B2, and A2 were identified by UPLC/ESI-MS 2

Mots clés: lingonberry; polyphenol; anthocyanin; proanthocyanidin; UPLC/MS; oxidative stress

Domaines: Sciences du Vivant [q-bio]

Carine Mane, Michele Loonis, Christine Juhel, Claire Dufour, Celine Malien-Aubert. Food Grade Lingonberry Extract: Polyphenolic Composition and In Vivo Protective Effect against Oxidative Stress.. Journal of Agricultural and Food Chemistry, 2011, 59, pp.3330-3339. ⟨10.1021/jf103965b⟩. ⟨hal-01330251⟩