Effect of in vitro ‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells-Reference-Cited by-同舟云学术

Effect of in vitro ‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

Published:2017-10-24 Issue:1 Volume:53 Page:61-71
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jiao Xinyao¹^ORCID,Li Bin¹,Zhang Qi¹,Gao Ningxuan¹,Zhang Xiuyan²,Meng Xianjun¹

Affiliation:

1. College of Food Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China

2. College of Science Shenyang Agricultural University Dongling Road 120 Shenhe District Shenyang China

Funder

“Tian Zhu Shan” Excellent Talents of Shenyang Agricultural University

The National Key Research and Development Plan

Program for Liaoning Excellent Talents in University

Special Fund for Agro-Scientific Research in Public Interest

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13516

Reference55 articles.

1. Effect of in vitro digestion of yerba mate (Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

2. Dietary factors affecting polyphenol bioavailability

3. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

4. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion

5. Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

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