Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activity-Reference-Cited by-同舟云学术

Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activity

Published:2013-08 Issue:1-4 Volume:139 Page:196-202
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fernández Katherina,Labra Javiera

Funder

FONDECYT, Chile

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Inhibition of angiotensin converting enzyme activity by flavanol-rich foods;Actis-Goretta;Journal of Agricultural and Food Chemistry,2006

2. Appeldoorn, M. M. (2009). Dietary A- and B-type procyanidins. Characterization and biofunctional potential of an abundant and diverse group of phenolics. Ph.D. thesis Wageningen University, The Netherlands.

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

4. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation;Cerpa-Calderon;Journal of Agricultural and Food Chemistry,2008

5. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007);Chira;Journal of Agricultural and Food Chemistry,2009

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