Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects

• Main Authors: Nattira On-Nom, Uthaiwan Suttisansanee, Jutamas Tongmai, Chanakan Khemthong, Rungrat Chamchan, Pattaneeya Prangthip, Borimas Hanboonkunupakarn, Chaowanee Chupeerach
• Other Authors: Mahidol University
• Format: Article
• Published: 2020
• Subjects: Agricultural and Biological Sciences; Medicine; Nursing
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/57621

© 2020 Nattira On-Nom et al. Anthocyanin content in berries has been reported to promote antioxidant properties that mitigate the occurrence of noncommunicable diseases. However, only a few studies have investigated the benefits of anthocyanin-rich food products from mulberry fruit to reduce the car...