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. 2021 Sep 26;10(10):2277. doi: 10.3390/foods10102277
B-PAC B-type proanthocyanidins
CV-B3 coxsackie virus type B-3
CC cytotoxic concentration
DENV dengue virus
DTMUV duck Tembusu virus
EC effective concentration
ECG epicatechin gallate
EGCG epigallocatechin-3-gallate
FCV felinecalici virus
HA hemagglutinins
HAV hepatitis A virus
HBV hepatitis B virus
HCV hepatitis C virus
HPLC high performance liquid chromatography
HPLC-DAD high performance liquid chromatography—diode-array detection
HSV-1 herpes simplex virus 1
HSV-2 herpes simplex virus 2
IAV influenza virus A type
IC inhibitory concentration
IBV influenza virus B type
ID infective dose
LC-MS liquid chromatographs equipped with a mass detector
MALDI-TOF-MS matrix-assisted laser desorption/ionization—time-of-flight mass spectrometry
MNV-1 murine norovirus
MPXV monkeypox virus
NA neuraminidase
NADES natural deep eutectic solvents
NMR Nuclear Magnetic Resonance
PA2 proanthocyanidin A2
PAC-A A-type proanthocyanidins
PHWE pressurized hot water extraction
PLE pressurized liquid extraction
PRRS porcine reproductive and respiratory syndrome
RV rhinovirus
SARS severe acute respiratory syndrome
TF1 theaflavin
TF2 theaflavin-3′-monogallate
TF2a theaflavin-3′-O-gallate
TF2b theaflavin-3′-gallate
TF3 theaflavin-3-3′-digallate
TLC thin layer chromatograph
TMV tobacco mosaic virus
TPC total phenolic content
UPLC ultra performance liquid chromatography
UV-VIS Ultraviolet–visible absorption
VACV vaccinia virus
ZIKV zika virus