L
Liwei Gu
Researcher at University of Florida
Publications - 115
Citations - 10829
Liwei Gu is an academic researcher from University of Florida. The author has contributed to research in topics: Chemistry & Oxygen radical absorbance capacity. The author has an hindex of 42, co-authored 105 publications receiving 9464 citations. Previous affiliations of Liwei Gu include University of Arkansas for Medical Sciences & Agricultural Research Service.
Papers
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Journal ArticleDOI
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples.
Ronald L. Prior,Ha Hoang,Liwei Gu,Xianli Wu,Mara Bacchiocca,Luke R Howard,Maureen Hampsch-Woodill,Dejian Huang,Boxin Ou,Robert A. Jacob +9 more
TL;DR: These methods provide, for the first time, the ability to obtain a measure of "total antioxidant capacity" in the protein free plasma, using the same peroxyl radical generator for both lipophilic and hydrophilic antioxidants.
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Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
Liwei Gu,Mark A. Kelm,John F. Hammerstone,Gary R. Beecher,Joanne M. Holden,David B. Haytowitz,Susan E. Gebhardt,Ronald L. Prior +7 more
TL;DR: The concept that PAs account for a major fraction of the total flavonoids ingested in Western diets is supported, and the mean daily intake of PAs in the U.S. population was estimated to be 57.7 mg/person.
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Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.
TL;DR: Among the berries studied in this paper and in berries in general, chokeberry has the highest total anthocyanin concentrations [1480 mg/100 g of fresh weight (FW], whereas the lowest total anthOCyanin concentration in theberries studied was found in the gooseberry cv.
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Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.
Liwei Gu,Mark A. Kelm,John F. Hammerstone,Gary R. Beecher,Joanne M. Holden,David B. Haytowitz,Ronald L. Prior +6 more
TL;DR: Thiolytic degradation and MS/MS analyses indicated that the A-type linkages are present as a terminal unit in plum or between the extension units in curry, cinnamon, and avocado, whereas A- type linkages exist at both positions in cranberry and peanut.
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Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method.
Liwei Gu,Mark A. Kelm,John F. Hammerstone,Gary R. Beecher,David G. Cunningham,Sarah A. Vannozzi,Ronald L. Prior +6 more
TL;DR: Polymers were found to be the dominant procyanidins in brown sorghum bran, cranberry, and blueberry, however, the composition of terminal units varied considerably between catechin and epicatechin, or an A-type dimer linkage in the case of cranberry.