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International Journal of Food Sciences and Nutrition Volume 74, 2023 - Issue 1
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In vitro and animal studies

Long-term supplementation with anthocyanin-rich or -poor Rubus idaeus berries does not influence microvascular architecture nor cognitive outcome in the APP/PS-1 mouse model of Alzheimer’s disease

Aaron Alonso Torrensa Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKView further author information
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Christopher A. Mitchella Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKCorrespondence[email protected]
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L. Kirsty Pourshahidia Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKORCID Iconhttps://orcid.org/0000-0003-2251-5251View further author information
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Brian Óg Murphya Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKView further author information
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William Allwoodb Plant Biochemistry and Food Quality Group, Environmental and Biochemical Sciences, The James Hutton Institute, Invergowrie, Dundee, ScotlandORCID Iconhttps://orcid.org/0000-0001-6433-2694View further author information
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Lisa Rizzettoc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
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Matthias Scholzc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
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Kieran Tuohyc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
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Gema Pereira-Carod Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain;e Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, SpainView further author information
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José Manuel Moreno-Rojasd Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain;e Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, SpainView further author information
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Gordon McDougallb Plant Biochemistry and Food Quality Group, Environmental and Biochemical Sciences, The James Hutton Institute, Invergowrie, Dundee, ScotlandORCID Iconhttps://orcid.org/0000-0002-2285-0124View further author information
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Chris I. R. Gilla Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4335-7571View further author information
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Pages 33-50 | Received 26 Sep 2022, Accepted 25 Oct 2022, Published online: 30 Nov 2022

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