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Journal of Nutrition and Metabolism
Volume 2013 (2013), Article ID 202534, 12 pages
http://dx.doi.org/10.1155/2013/202534
Research Article

Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries

1Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, Sweden
2Centre for Analysis and Synthesis, Department of Chemistry, Kemicentrum, Lund University, P.O. Box 124, 221 00 Lund, Sweden

Received 15 March 2013; Revised 21 May 2013; Accepted 6 June 2013

Academic Editor: Yiannis Kourkoutas

Copyright © 2013 Greta Jakobsdottir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

Anthocyanins and anthocyanidins were extracted from blackcurrants and blackberries using a three-step extraction; ethyl acetate extraction, methanol extraction and methanol extraction of hydrolysed anthocyanidins. The extraction for raspberries was a two-step extraction; ethyl acetate extraction and methanol extraction.

  1. Supplementary Material