Chemical composition and anti-inflammatory activity of a pectic polysaccharide isolated from sweet pepper using a simulated gastric medium-Reference-Cited by-同舟云学术

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Chemical composition and anti-inflammatory activity of a pectic polysaccharide isolated from sweet pepper using a simulated gastric medium

Published:2011-01 Issue:1 Volume:124 Page:309-315
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Popov Sergey V.,Ovodova Raisa G.,Golovchenko Victoria V.,Popova Galina Yu.,Viatyasev Feodor V.,Shashkov Alexandre S.,Ovodov Yury S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Dietary fiber and C-reactive protein: Findings from National health and nutrition examination survey data;Ajani;The Journal of Nutrition,2004

2. The effect on human tumor necrosis factor α and interleukin 1β production of diets enriched in n-3 fatty acids from vegetable oil or fish oil;Caughey;American Journal of Clinical Nutrition,1996

3. Relationships between textural changes and the changes in linkages of pectic substances of sweet pepper during cooking processes, and the applicability of the models of interactions between pectin molecules;Chang;Food Chemistry,1995

4. Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers;Conforti;Journal of Food Science,2002

5. The effect of diet on inflammation. Emphasis on the metabolic syndrome;Giugliano;Journal of the American College of Cardiology,2006

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