Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells-Reference-Cited by-同舟云学术

Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells

Published:2019-08 Issue: Volume:59 Page:329-336
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Burgos-Edwards Alberto,Martín-Pérez Laura,Jiménez-Aspee Felipe,Theoduloz Cristina^ORCID,Schmeda-Hirschmann Guillermo^ORCID,Larrosa Mar^ORCID

Funder

Ministry of Economy and Competitiveness

CONICYT-PCHA

PIEI-QUIM-BIO

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference39 articles.

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4. Comparison of in vivo and in vitro digestion on polyphenol composition in lingonberries: Potential impact on colonic health;Brown;BioFactors,2014

5. Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion;Burgos-Edwards;Food Chemistry,2017

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