Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion?-Reference-Cited by-同舟云学术

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Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion?

Published:2018-09 Issue: Volume:259 Page:105-112
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Spínola Vítor,Llorent-Martínez Eulogio J.,Castilho Paula C.

Funder

Fundação para a Ciência e a Tecnologia

Portuguese Government

Portuguese National Mass Spectrometry Network

Centro de Química da Madeira

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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

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

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

4. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review;Carbonell-Capella;Comprehensive Reviews in Food Science and Food Safety,2014

5. Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion;Chen;Journal of Functional Foods,2015

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