Kartik Singhal

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Lila MA. Comparison of health-relevant flavonoids in commonly consumed cranberry products. J Food Sci. 2012;77(8):H176–83.   79. Vinson JA, Bose P, Proch J, Al Kharrat H, Samman N. Cranberries and cranberry products: powerful in vitro, ex vivo, and in vivo sources of antioxidants. J Agric Food Chem. 2008;56(14):5884–91.   80. White BL, Howard LR, Prior RL. Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
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