HPLC Verifies the Anthocyanin Profile
In an article recently published in the Journal of Nutrition, researchers reported that a mixture of anthocyanins from bilberries and blackcurrants reduced levels of transcription factor NF-kB - responsible for orchestrating a wide range of inflammatory responses.
In an article recently published in the Journal of Nutrition, researchers reported that a mixture of anthocyanins from bilberries and blackcurrants reduced levels of transcription factor NF-kB - responsible for orchestrating a wide range of inflammatory responses. The bilberry industry recently called for better testing of imported extracts, after reports of extracts mixed with mulberry or black bean skins. High performance liquid chromatography (HPLC) is used to verify the anthocyanin profile as well as the concentration of these polyphenols in bilberries.
To view, please visit: http://www.nutraingredients.com/news/ng.asp?n=78521-bilberry-anthocyanins-inflammation
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