Preparative Isolation of Bioactive Constituents from Berries

摘要

For studies concerning the bioavailability and bioactivity of berry constituents purified substances in the gram-scale are required. This chapter will present different strategies for the purification and preparation of bioactives from berries which include different types of the all-liquid chromatographic technique of countercurrent chromatography as well as semisynthetic strategies. Berries investigated are inter alia blackberries, black chokeberries, and grapes. The target compounds include anthocyanins, stilbenes, and proanthocyanins.