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. Author manuscript; available in PMC: 2013 Jun 6.
Published in final edited form as: J Agric Food Chem. 2011 Dec 6;60(23):5763–5771. doi: 10.1021/jf203526h

Figure 5.

Figure 5

HPLC output of ohelo berry cell culture enriched with 14C label showing the maximum absorption for proanthocynidins and anthocyanins using photodiode array detector (200–600 nm). (a) The characteristic proanthocyanidin ‘hump’ in Vaccinium berry spectra (b) Anthocyanins also present in ohelo radiolabeled extract.