Science and Technology of Food Industry

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ZOU Yu, HU Wen-zhong, JIANG Ai-li, CHEN Chen, TIAN Mi-xia. Research advance on bioactive substances and functional properties of cranberry[J]. Science and Technology of Food Industry, 2013, (19): 396-399. DOI: 10.13386/j.issn1002-0306.2013.19.006
Citation: ZOU Yu, HU Wen-zhong, JIANG Ai-li, CHEN Chen, TIAN Mi-xia. Research advance on bioactive substances and functional properties of cranberry[J]. Science and Technology of Food Industry, 2013, (19): 396-399. DOI: 10.13386/j.issn1002-0306.2013.19.006
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Research advance on bioactive substances and functional properties of cranberry

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  • In this paper, some research advances on the bioactive substances of the cranberry, including procyanidine, anthocyanin, flavonol, phenolic acid, resveratrol, ursolic acid and iridoid, and their functional properties, including antibacterial, antioxidation and anticancer, were reported.This paper was also a reference for further research of cranberry and development of functional food.
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