May 15, 2020 at 10:58 am

Harrington Co-Authors Two Articles on Antioxidant Proanthocyanidins

Dr. Peter de B. Harrington, portrait in office

Dr. Peter de B. Harrington

Dr. Peter de B. Harrington, Professor of Chemistry & Biochemistry at Ohio University, recently co-authored two publications on antioxidant proanthocyanidins in Analytical and Bioanalytical Chemistry, along with lead author Yifei Wang, a Research Assistant Professor working for him at the USDA Agricultural Research Service.

Proanthocyanidins are polyphenols that are found in fruits, wines and cocoa. They are antioxidants and are thought to provide health benefits of preventing diabetes, obesity, cancer, heart disease, and inflammation.

  • Wang, P.B. Harrington, and P. Chen*, Quantitative analysis of proanthocyanidins in cocoa using cysteamine induced thiolysis and reversed-phase UPLC. Analytical and Bioanalytical Chemistry (2020) DOI: 10.1007/s00216-020-02669-7.
  • Wang, P.B. Harrington, T. Chang, X. Wu, and P. Chen*, Analysis of Cranberry Proanthocyanidins Using UPLC – Ion mobility – High-Resolution Mass spectrometry.  Analytical and Bioanalytical Chemistry (2020) DOI: 10.1007/s00216-020-02601-z.

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