In vitro evaluation of the prebiotic effect of red and white grape polyphenolic extracts
Author:
Funder
Secretaría de Estado de Investigación, Desarrollo e Innovación
Publisher
Springer Science and Business Media LLC
Subject
General Medicine,Biochemistry,Physiology
Link
http://link.springer.com/article/10.1007/s13105-017-0573-1/fulltext.html
Reference34 articles.
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2. Barroso E, Sanchez-Patan F, Martin-Alvarez PJ, Bartolome B, Moreno-Arribas MV et al (2013) Lactobacillus plantarum IFPL935 favors the initial metabolism of red wine polyphenols when added to a colonic microbiota. J Agr Food Chem 61:10163–10172
3. Cardelle-Cobas A, Olano A, Corzo N, Villamiel M, Collins M et al (2012) In vitro fermentation of lactulose-derived oligosaccharides by mixed fecal microbiota. J Agr Food Chem 30:2024–2032
4. Cueva C, Sánchez-Patán F, Monagas M, Walton GE, Gibson GR et al (2012) In vitro fermentation of grape seed flavan-3-ol fractions by human faecal microbiota: changes in microbial groups and phenolic metabolites. FEMS Microbiol Ecol 83:792–805
5. Dávalos A, Asunción MA (2009) Health-promoting effects of wine phenolics. En “Wine chemistry and biochemistry” (Moreno-Arribas, M. V., Polo, M. C. Eds.), Springer, New York, pp. 571–591
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