Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “Crataegus pinnatifida” during in vitro digestion-Reference-Cited by-同舟云学术

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Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “Crataegus pinnatifida” during in vitro digestion

Published:2018-01 Issue: Volume:40 Page:76-85
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Zheng Guiqing,Deng Jie,Wen Lingrong,You Lijun,Zhao Zhengang,Zhou Lin

Funder

Guangdong Special Support Program

Pearl River S&T Nova Program of Guangzhou

the Fundamental Research Funds for the Central Universities

National Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference40 articles.

1. Rapid peroxyl radical scavenging capacity (PSC) assay for assessing both hydrophilic and lipophilic antioxidants;Adom;Journal of Agricultural and Food Chemistry,2005

2. Up-regulation of tumor suppressor carcinoembryonic antigen-related cell adhesion molecule 1 in human colon cancer Caco-2 cells following repetitive exposure to dietary levels of a polyphenol-rich chokeberry juice;Bermúdez-Soto;The Journal of Nutritional Biochemistry,2007

3. Critical review: Vegetables and fruit in the prevention of chronic diseases;Boeing;European Journal of Nutrition,2012

4. In vitro digestion and lactase treatment influence uptake of quercetin and quercetin glucoside by the Caco-2 cell monolayer;Boyer;Nutrition Journal,2005

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT – Food Science and Technology,1995

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