Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex-Reference-Cited by-同舟云学术

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Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex

Published:2017-10-28 Issue:1 Volume:55 Page:304-312
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Cheng Mei,Zhang Xin,Cao Jinxuan,Zheng Xiaojie,Zhang Zhicheng

Funder

National Natural Science Foundation of China

Zhejiang Provincial Natural Science Foundation of China

Key Research and Development Project of Zhejiang Province

People-benefit Project of Ningbo

K.C. Wong Magna Fund in Ningbo University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2940-x/fulltext.html

Reference35 articles.

1. Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76. doi: 10.1006/abio.1996.0292

2. Bohn T (2014) Dietary factors affecting polyphenol bioavailability. Nutr Rev 72:429–452. doi: 10.1111/nure.12114

3. Cardona JA, Mertens-Talcott SU, Talcott ST (2015) Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins. Food Chem 175:267–272. doi: 10.1016/j.foodchem.2014.11.119

4. Chen JY, Zhang X, Wu ZF, Weng PF (2015) Antioxidant activity of (−)-epigallocatechin gallate–phospholipid complex. Mod Food Sci Technol 31:137–143 (in Chinese). doi: 10.13982/j.mfst.1673-9078.2015.5.022

5. Cuomo J, Appendino G, Dern AS, Schneider E, McKinnon TP, Brown MJ, Togni S, Dixon BM (2011) Comparative absorption of a standardized curcuminoid mixture and its lecithin formulation. J Nat Prod 74:664–669. doi: 10.1021/np1007262

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