Bio-accessibility of phenols, flavonoid and antioxidant capacity of tropical leafy vegetables through in-vitro gastro-intestinal digestion-Reference-Cited by-同舟云学术

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Bio-accessibility of phenols, flavonoid and antioxidant capacity of tropical leafy vegetables through in-vitro gastro-intestinal digestion

Published:2024-10 Issue: Volume:61 Page:104491
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Swain Sachidananda,Bal Lalit M.^ORCID,Devi Mridula,Kavita G.,Sinha Rajiv

Publisher

Elsevier BV

Reference35 articles.

1. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005

2. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in-vitro gastric and pancreatic digestion;Bermudez-Soto;Food Chemistry,2007

3. Antioxidant activity of garlic using conventional extraction and invitro gastro-intestinal digestion;Bhatt;Free Radicals and Antioxidants,2013

4. Bioaccessible and dialyzable polyphenols in selected apple varieties following in-vitro digestion vs. their native patterns;Bouayed;Food Chemistry,2012

5. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bio-accessibility and potential uptake;Bouayed;Food Chemistry,2011

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