Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars.
Li X, Zhang JY, Gao WY, Wang Y, Wang HY, Cao JG, Huang LQ.
Li X, et al.
J Agric Food Chem. 2012 Sep 5;60(35):8738-44. doi: 10.1021/jf303235h. Epub 2012 Aug 23.
J Agric Food Chem. 2012.
PMID: 22880800
Arbutin and catechin were the dominant polyphenol compounds in the eight pear varieties, followed by chlorogenic acid, quercetin, and rutin. In addition, Xuehua pear and Nanguo pear had significantly higher total phenolics and flavonoids contents, while Dangshansu pear had …
Arbutin and catechin were the dominant polyphenol compounds in the eight pear varieties, followed by chlorogenic acid, quercetin, and rutin. …