Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation-Reference-Cited by-同舟云学术

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Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Published:2018-12 Issue: Volume:269 Page:618-627
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gowd Vemana,Bao Tao,Wang Liling,Huang Ying,Chen Shenghuizi,Zheng Xiaodong,Cui Sunliang,Chen Wei

Funder

Zhejiang Provincial Natural Science Foundation of China

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Reactive oxygen species in health and disease;Alfadda;Journal of Biomedicine and Biotechnology,2012

2. Polyphenols and type 2 diabetes: A prospective review;Anhê;PharmaNutrition,2013

3. Diabetes mellitus and oxidative stress—A concise review;Asmat;Saudi Pharmaceutical Journal,2016

4. In vitro metabolism of anthocyanins by human gut microflora;Aura;European Journal of Nutrition,2005

5. Systematic study on phytochemicals and antioxidant activity of some new and common mulberry cultivars in China;Bao;Journal of Functional Foods,2016

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