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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
, Christopher A. Mitchella Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKCorrespondence[email protected]
View further author information
, View further author information
L. Kirsty Pourshahidia Nutrition Innovation Centre for Food and Health (NICHE), Centre for Molecular Biosciences, University of Ulster, Coleraine, Northern Ireland, UKhttps://orcid.org/0000-0003-2251-5251View further author information
, 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
, William Allwoodb Plant Biochemistry and Food Quality Group, Environmental and Biochemical Sciences, The James Hutton Institute, Invergowrie, Dundee, Scotlandhttps://orcid.org/0000-0001-6433-2694View further author information
, Lisa Rizzettoc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
, Matthias Scholzc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
, Kieran Tuohyc Nutrition and Nutrigenomics Unit, Research and Innovation Centre, San Michele all’Adige, Trentino, ItalyView further author information
, 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
, 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
, Gordon McDougallb Plant Biochemistry and Food Quality Group, Environmental and Biochemical Sciences, The James Hutton Institute, Invergowrie, Dundee, Scotlandhttps://orcid.org/0000-0002-2285-0124View further author information
& 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]
https://orcid.org/0000-0003-4335-7571View further author information
show allhttps://orcid.org/0000-0003-4335-7571View further author information
Pages 33-50
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Received 26 Sep 2022, Accepted 25 Oct 2022, Published online: 30 Nov 2022
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