Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
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Tea consumption and incidence of type 2 diabetes in Europe: the EPIC-InterAct case-cohort studyLaccase-catalysed protein-flavonoid conjugates for flax fibre modification.Modulation of the antioxidant activity of phenols by non-covalent interactions.Consumption of milk-protein combined with green tea modulates diet-induced thermogenesisUnderstanding the association between dietary antioxidants, redox status and disease: is the Total Antioxidant Capacity the right tool?Antioxidant action of six Trifolium species in blood platelet experimental system in vitroWine Flavonoids in Health and Disease Prevention.Role of reactive nitrogen species in blood platelet functions.Non-enzymatic antioxidant capacity assays: Limitations of use in biomedicine.A review of dietary polyphenol-plasma protein interactions: characterization, influence on the bioactivity, and structure-affinity relationship.Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.Potential herbs and herbal nutraceuticals: food applications and their interactions with food components.Antioxidants, mechanisms, and recovery by membrane processes.Sensorial properties of red wine polyphenols: Astringency and bitterness.Flavonoids as Putative Inducers of the Transcription Factors Nrf2, FoxO, and PPARγInterfacial dilational properties of tea polyphenols and milk proteins with gut epithelia and the role of mucus in nutrient adsorption.Complexing of Green Tea Catechins with Food Constituents and Degradation of the Complexes by Lactobacillus plantarum.Binding of dihydromyricetin and its metal ion complexes with bovine serum albuminSpectrophotometric Determination of Phenolic Antioxidants in the Presence of Thiols and Proteins.Free radical scavenging actions of three Trifolium species in the protection of blood plasma antioxidant capacity in vitro.Validation of therapeutic anti-inflammatory potential of Arjuna Ksheera Paka - A traditional Ayurvedic formulation of Terminalia arjunaDietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep.Biochemical antioxidant levels respond to supplementation with an enriched drink in frail elderly people.Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans.The effects of milk as a food matrix for polyphenols on the excretion profile of cocoa (-)-epicatechin metabolites in healthy human subjects.A unique two-way approach for the validation of total antioxidant capacity of serum samples.Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors.Determination of the antioxidant capacity in blood.Molecular interactions of milk protein with phenolic components in oat-based liquid formulations following UHT treatment and prolonged storage.Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione.The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process.Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment.Changes in markers of inflammation, antioxidant capacity and oxidative stress in smokers following consumption of milk, and milk supplemented with fruit and vegetable extracts and vitamin C.Inhibitory activity of a green and black tea blend on Streptococcus mutans.Growth Media Affect Assessment of Antimicrobial Activity of Plant-Derived Polyphenols.Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestionEvaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements
P2860
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P2860
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
description
2002 nî lūn-bûn
@nan
2002年の論文
@ja
2002年学术文章
@wuu
2002年学术文章
@zh
2002年学术文章
@zh-cn
2002年学术文章
@zh-hans
2002年学术文章
@zh-my
2002年学术文章
@zh-sg
2002年學術文章
@yue
2002年學術文章
@zh-hant
name
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@en
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@nl
type
label
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@en
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@nl
prefLabel
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@en
Interactions between flavonoids and proteins: effect on the total antioxidant capacity.
@nl
P2093
P356
P1476
Interactions between flavonoids and proteins: effect on the total antioxidant capacity
@en
P2093
Chantal G M Heijnen
Lonneke C Wilms
Mariken J T J Arts
Sasja A J N Beetstra
P304
P356
10.1021/JF010855A
P407
P577
2002-02-01T00:00:00Z