1. Sies H. Oxidative stress: oxidants and antioxidants. Exp Physiol. 1997. 82:291–295.
2. Kelly PJ, Morrow JD, Ning M, Koroshetz W, Lo EH, Terry E, Milne GL, Hubbard J, Lee H, Stevenson E, Lederer M, Furie KL. Oxidative stress and matrix metalloproteinase-9 in acute ischemic stroke: the Biomarker Evaluation for Antioxidant Therapies in Stroke (BEAT-Stroke) study. Stroke. 2008. 39:100–104.
3. Chan PH. Role of oxidants in ischemic brain damage. Stroke. 1996. 27:1124–1129.
4. Gey KF, Brubacher GB, Stähelin HB. Plasma levels of antioxidant vitamins in relation to ischemic heart disease and cancer. Am J Clin Nutr. 1987. 45:5 Suppl. 1368–1377.
5. Kim SL, Kim HB, Chi HY, Park NK, Son JR, Yun HT, Kim SJ. Variation of anthocyanins and isoflavones between yellow cotyledon and green cotyledon seeds of black soybean. Food Sci Biotechnol. 2005. 14:778–782.
6. Ling Y, Ren C, Mallery SR, Ugalde CM, Pei P, Saradhi UV, Stoner GD, Chan KK, Liu Z. A rapid and sensitive LC-MS/MS method for quantification of four anthocyanins and its application in a clinical pharmacology study of a bioadhesive black raspberry gel. J Chromatogr B Analyt Technol Biomed Life Sci. 2009. 877:4027–4034.
7. Cao G, Muccitelli HU, Sánchez-moreno C, Prior RL. Anthocyanins are absorbed in glycated forms in elderly women: a pharmacokinetic study. Am J Clin Nutr. 2001. 73:920–926.
8. Mertens-talcott SU, Rios J, Jilma-stohlawetz P, Pacheco-palencia LA, Meibohm B, Talcott ST, Derendorf H. Pharmacokinetics of anthocyanins and antioxidant effects after the consumption of anthocyanin-rich acai juice and pulp (Euterpe oleracea Mart.) in human healthy volunteers. J Agric Food Chem. 2008. 56:7796–7802.
9. Stoner GD, Sardo C, Apseloff G, Mullet D, Wargo W, Pound V, Singh A, Sanders J, Aziz R, Casto B, Sun X. Pharmacokinetics of anthocyanins and ellagic acid in healthy volunteers fed freeze-dried black raspberries daily for 7 days. J Clin Pharmacol. 2005. 45:1153–1164.