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In vitro evaluation of the effects of protein–polyphenol–polysaccharide interactions on (+)-catechin and cyanidin-3-glucoside bioaccessibility. Ana Oliveira, Manuela Pintado , Food Funct. , 2015 , 6 , 3444

Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells. Denise Josino Soares, Jessica Walker, Marc Pignitter, Joel Michael Walker, Julia Maria Imboeck, Miriam Margit Ehrnhoefer-Ressler, Isabella Montenegro Brasil, Veronika Somoza , Food Funct. , 2014 , 5 , 2981

Independent fermentation and metabolism of dietary polyphenols associated with a plant cell wall model. A. D. T. Phan, B. A. Williams, G. Netzel, D. Mikkelsen, B. R. D'Arcy, M. J. Gidley , Food Funct. , 2020 , 11 , 2218

Raspberry anthocyanin consumption prevents diet-induced obesity by alleviating oxidative stress and modulating hepatic lipid metabolism. Tao Wu, Lu Yang, Xueqi Guo, Min Zhang, Rui Liu, Wenjie Sui , Food Funct. , 2018 , 9 , 2112

Berry polyphenols metabolism and impact on human gut microbiota and health. Laura Lavefve, Luke R. Howard, Franck Carbonero , Food Funct. , 2020 , 11 , 45

Encapsulation of anthocyanin-rich extract from black chokeberry (Aronia melanocarpa) pomace by spray drying using different coating materials. Gizem Catalkaya, Burcu Guldiken, Esra Capanoglu , Food Funct. , 2022 , 13 , 11579

Blue honeysuckle fruit (Lonicera caerulea L.) from eastern Russia: phenolic composition, nutritional value and biological activities of its polar extracts. Giovanni Caprioli, Romilde Iannarelli, Marzia Innocenti, Maria Bellumori, Dennis Fiorini, Gianni Sagratini, Sauro Vittori, Michela Buccioni, Claudia Santinelli, Massimo Bramucci, Luana Quassinti, Giulio Lupidi, Luca A. Vitali, Dezemona Petrelli, Daniela Beghelli, Clarita Cavallucci, Onelia Bistoni, Angelo Trivisonno, Filippo Maggi , Food Funct. , 2016 , 7 , 1892

Flavonoids and their glycosides, including anthocyanins. Nigel C. Veitch, Renée J. Grayer , Nat. Prod. Rep. , 2008 , 25 , 555

Stabilization of anthocyanins in blackberry juice by glutathione fortification. Nathan B. Stebbins, Luke R. Howard, Ronald L. Prior, Cindi Brownmiller, Andy Mauromoustakos , Food Funct. , 2017 , 8 , 3459

Chemistry and applications of flavylium compounds: a handful of colours. Fernando Pina, Maria J. Melo, César A. T. Laia, A. Jorge Parola, João C. Lima , Chem. Soc. Rev. , 2012 , 41 , 869