Impact of phenolic compounds in the digestion and absorption of carotenoids-Reference-Cited by-同舟云学术

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Impact of phenolic compounds in the digestion and absorption of carotenoids

Published:2021-06 Issue: Volume:39 Page:190-196
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Marques Marcella Camargo,Hacke Adriele,Neto Celso Andrade Camargo,Mariutti Lilian RB

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference37 articles.

1. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer;Kris-Etherton;Am J Med,2002

2. In vitro digestion models suitable for foods: opportunities for new fields of application and challenges;Lucas-González;Food Res Int,2018

3. Evaluation of the impact of food matrix change on the: in vitro bioaccessibility of carotenoids in pumpkin (Cucurbita moschata) slices during two drying processes;Zhang;Food Funct,2017

4. Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli;Zhang;LWT,2018

5. Citrus flavanones enhance β-carotene uptake in vitro experiment using caco-2 cell: structure-activity relationship and molecular mechanisms;Zhang;J Agric Food Chem,2019

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Brazilian stingless bee honey: A pioneer study on the in vitro bioaccessibility of phenolic compounds;Food Chemistry;2024-12

2. Comparative Evaluation of Micellization and Cellular Uptake of β-Carotene Affected by Flavonoids;Journal of Agricultural and Food Chemistry;2024-08-22

3. In vitro digestion and colonic fermentation of phenolic compounds and their antioxidant potential in Australian beach-cast seaweeds;Scientific Reports;2024-02-22

4. Unveiling the Immunomodulatory Potential of Phenolic Compounds in Food Allergies;Nutrients;2024-02-16

5. Pepper Fruits at Different Ripening Periods Have Potential Phyto‐Biochemical and Enzymatic Responses to Irrigation Levels;Journal of Food Quality;2024-01

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