Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements

Table 1

Composition of the functional supplements studied.

Product	Main compounds	Concentration per mL
Cranberry supplement	Cranberry dry extract juice (Vaccinium macrocarpon L.)	720 mg
	Vitamin C	7.5 mg
Artichoke supplement	Artichoke dry extract (Cynara scolymus)	15 mg
	Lemon juice	0.07 mg
	Vitamin E	2 mg
	Vitamin B12	0.25 g
Royal jelly supplement	Royal jelly	15 mg
	Vitamin C	9 mg
	Vitamin B12	0.25 g
	Vitamin A	190 g
	Vitamin E	1.6 mg
Iron supplement	Iron	1.5 mg
	Vitamin C	7.5 mg
	Vitamin B12	0.03 g
	Vitamin A	58 g
	Vitamin E	0.54 mg

Initial proanthocyanidin content in cranberry dry extract juice was 5.5 mg mL⁻¹. Initial cynarin content was 0.12 mg mL⁻¹ and chlorogenic acid was 0.22 mg mL⁻¹ in the artichoke dry extract. Initial 10-HDA content in royal jelly was 2.5 g mL⁻¹.