Zaĭtsev A N, Sorokina E Iu, Aksiuk I N, Levin L G
Vopr Pitan. 1997(2):38-40.
The contents of protein, fats, carbohydrates (glucose, fructose, sucrose, dietary cellulose), some vitamin (ascorbic acid, riboflavin, beta-carotene, vitamin E), polyphenolic compounds, organic acids, pectin, glycosides, macro- and microelements in red bilberry are presented. Antimicrobial effect and other effect of red bilberry and its use in traditional medicine and dietetics are also outlined.
介绍了红越橘中蛋白质、脂肪、碳水化合物（葡萄糖、果糖、蔗糖、膳食纤维）、某些维生素（抗坏血酸、核黄素、β-胡萝卜素、维生素E）、多酚类化合物、有机酸、果胶、糖苷、常量和微量元素的含量。还概述了红越橘的抗菌作用及其他作用，以及其在传统医学和营养学中的应用。
