Intake and bioaccessibility of total polyphenols in a whole diet
about
Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer's and Parkinson's DiseaseInteractions between CYP3A4 and Dietary PolyphenolsAge-Related Cognitive Impairment as a Sign of Geriatric Neurocardiovascular Interactions: May Polyphenols Play a Protective Role?Bioavailability of bioactive food compounds: a challenging journey to bioefficacyProtective effects of the polyphenol sesamin on allergen-induced T(H)2 responses and airway inflammation in miceAntioxidant Properties of Seeds from Lines of Artichoke, Cultivated Cardoon and Wild Cardoon.Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion.Influence of green and gold kiwifruit on indices of large bowel function in healthy rats.Effects of phenolic acid metabolites formed after chlorogenic acid consumption on retinal degeneration in vivo.Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black beanCoffee and beverages are the major contributors to polyphenol consumption from food and beverages in Japanese middle-aged women.The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and CarotenoidsBioaccessibility and bioavailability of phenolic compounds in bread: a review.Tannins: current knowledge of food sources, intake, bioavailability and biological effects.Managing phenol contents in crop plants by phytochemical farming and breeding-visions and constraints.Polyphenols and human health: a prospectus.Updated knowledge about polyphenols: functions, bioavailability, metabolism, and health.Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects.A review on the relationship between food structure, processing, and bioavailability.Healthy virgin olive oil: a matter of bitterness.Worldwide (poly)phenol intake: assessment methods and identified gaps.Inactivation of Listeria monocytogenes on Frozen Red Raspberries by Using UV-C Light.Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion.Biological activity of HPLC-characterized ethanol extract from the aerial parts of Haplophyllum tuberculatum.Antioxidant capacity of flaxseed products: the effect of in vitro digestion.Dietary intake and food contributors of polyphenols in adults and elderly adults of Sao Paulo: a population-based study.Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion.Dietary total antioxidant capacity is associated with plasmatic antioxidant capacity, nutrient intake and lipid and DNA damage in healthy women.Study Approach of Antioxidant Properties in Foods: Update and Considerations.Grape antioxidant dietary fibre reduced apoptosis and induced a pro-reducing shift in the glutathione redox state of the rat proximal colonic mucosa.Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.Low doses of grape seed procyanidins reduce adiposity and improve the plasma lipid profile in hamsters.Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health.Estimation of daily proanthocyanidin intake and major food sources in the U.S. diet.Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil.Influence of cultivation sites on sterol, nitrate, total phenolic contents and antioxidant activity in endive and stem chicory edible products.Evaluation of the total antioxidant capacity, polyphenol contents and starch hydrolase inhibitory activity of ten edible plants in an in vitro model of digestion.Scientific Opinion on the safety of “rapeseed protein isolate” as a Novel Food ingredientOccurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants.Production of plant-derived polyphenols in microorganisms: current state and perspectives.
P2860
Q26738450-08B10097-716F-47E2-B1A5-D289D8192652Q26800893-001C9565-ADD4-4936-802A-5DF5BF81924BQ26800943-BCBD3B88-C51F-4DFC-A292-B77840C1E626Q26853534-0A6B79BE-BC3A-4200-B334-42934450A843Q27335104-CC65CD13-C200-4452-84D8-AC2121CDB9A0Q30386300-20F38C5F-2714-42D2-8B4A-7B34692CCA60Q35103808-0F9B7F55-21A3-4468-9E59-1BE77E27606AQ35210585-3948A8A5-7CBF-4B48-9A6B-E21F6FDEEF24Q35691205-923AB1C9-CD17-4CDE-B769-B2C9B380E4A3Q35719312-72FA20DC-E381-41AC-AE37-14A939426F73Q35757520-76FC7680-05CA-433F-91C9-3784D6140B43Q36366453-323EA2A3-47F6-47E1-92A0-D36AD6B6A69AQ36414110-F734ED60-B945-422E-9789-C17997B99561Q37479432-DB0E2830-3819-4EF4-AE0B-AE343660DDD7Q37755992-341C1C58-20CE-40DC-82CF-D0269E7F51ADQ37934984-F6E26A47-FEFF-49B9-BECB-478CB184072DQ38022685-DE1EDBC2-A71A-4F8E-875A-608E35DEF8D7Q38127710-B55CF357-9068-441D-A8EA-2BAD3CCF0DA6Q38185430-05E20837-A76E-4359-8ED3-EC1B7D28F560Q38219109-EBD9C876-FBDD-4848-B421-B5B10E5A7E0AQ38768236-05C041D9-2107-4571-B570-D9206F4EDD5FQ38921037-D65C8115-D65E-4798-9ADB-16C93AD48B5CQ39009689-B38DDB0A-8203-4E44-B78F-75B23FD6A6A0Q39094339-4D758218-5AEB-4041-A9BB-0DF6F137D097Q39229784-34C03FEF-8304-4695-BF24-2BBC6AE92F89Q39253425-00611D0D-EC44-4C64-8F67-FF38EE9406D1Q39745728-942F1A31-D646-4E26-AD20-451C75992865Q39886591-C78AEA7F-37A5-455B-88D3-17150F30DE63Q42372022-9DADC96C-0D2D-488A-9491-30294C391EF6Q43237462-D24A96D9-4B22-4817-B69D-16FBFC2D08D8Q44378063-2DC00249-3EE0-4B45-863D-29A0AE5788C5Q44746236-C445F59D-8EBC-4B86-B10D-FE84327A45F7Q44764581-A2861CB2-FA51-41A5-829B-2A39840F2099Q44947992-FA954087-11B1-4205-B168-7B7585B6BDF1Q46355751-567F186A-6E85-42D1-B4D0-EC1E44453103Q46495483-A1B4C028-47E6-486B-A35B-A78E2A7F57D1Q46788588-F1321C2D-430C-4B4B-8AE1-AD7860EC4F4FQ47153830-AABE1253-6BA6-4F2F-9CE4-6EF7C7D28597Q47658521-4A28A003-2FCA-4609-8E8C-D377CE414B56Q47728410-A4E88314-C47B-4CA7-95D8-923AB6591C69
P2860
Intake and bioaccessibility of total polyphenols in a whole diet
description
article
@en
im Januar 2007 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2007
@uk
name
Intake and bioaccessibility of total polyphenols in a whole diet
@en
Intake and bioaccessibility of total polyphenols in a whole diet
@nl
type
label
Intake and bioaccessibility of total polyphenols in a whole diet
@en
Intake and bioaccessibility of total polyphenols in a whole diet
@nl
prefLabel
Intake and bioaccessibility of total polyphenols in a whole diet
@en
Intake and bioaccessibility of total polyphenols in a whole diet
@nl
P2093
P1433
P1476
Intake and bioaccessibility of total polyphenols in a whole diet
@en
P2093
Fulgencio Saura-Calixto
Isabel Goñi
José Serrano
P304
P356
10.1016/J.FOODCHEM.2006.02.006
P577
2007-01-01T00:00:00Z