VADELMA

Park KS. Raspberry Ketone Increases Both Lipolysis and Fatty Acid Oxidation in 3T3-L1 Adipocytes. Planta Med. 2010 Apr 27.

Conzáles-Barrio R, Borges G, Mullen W, Crozier A. Bioavailability of anthocyanins and ellagitannins following consumption of raspberries by healthy humans and subjects with an ileostomy. J Agric Food Chem 2010 Apr 14;58(7):3933-9.

Rao AV, Snyder DM. Raspberries and human health: a review. J Agric Food Chem 2010 Apr 14;58 (7):3871-83.

Godevac D, Tesević V, Vajs V, Milosavljević S, Stanković MFood Chem Toxicol. Antioxidant properties of raspberry seed extracts on micronucleus distribution in peripheral blood lymphocytes. 2009 Nov;47(11):2853 - 9.

Tosun M, Ercisli S, Karlidag H, Sengul MJ  Characterization of red raspberry (Rubus idaeus L.) genotypes for their physicochemical properties.  Food Sci. 2009 Sep;74(7):C575–9 .

Borges G, Roowi S, Rouanet JM, Duthie GG, Lean ME, Crozier A. The bioavailability of raspberry anthocyanins and ellagitannins in rats. Mol Nutr Food Res 2007 Jun;51(6):714-25.

Beekwilder J, Hall RD, de Vos CH. Identification and dietary relevance of antioxidants from raspberry. Biofactors. 2005;23(4):197-205.

Gudej J, Tomczyk M. Determination of flavonoids, tannins and ellagic acid in leaves from Rubus L. species. Arch Pharm Res 2004 Nov;27(11):1114-9.

Sousa M B, Canet W, Alvarez MD ja Fernández C. Effect of processing on the texture and sensory attributes of raspberry (cv. Heritage) and blackberry (cv. Thornfree). J. Food Eng. 2007;78:9−21. Tiivistelmä

Oomah BD, Ladet S, Godfrey DV, Liang J ja Girard B. Characteristics of raspberry (Rubus idaeus L.) seed oil. Food Chem. 2000;69:187−193. Tiivistelmä