Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study-Reference-Cited by-同舟云学术

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Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study

Published:2024-11 Issue: Volume:196 Page:115037
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Braojos Cheyenne^ORCID,Rebollo-Hernanz Miguel^ORCID,Cañas Silvia,Aguilera Yolanda,Gil-Ramírez Alicia^ORCID,Benítez Vanesa^ORCID,Martín-Cabrejas Maria A.

Funder

Community of Madrid

Government of Spain Ministry of Universities

Spain Ministry of Science and Innovation

Publisher

Elsevier BV

Reference55 articles.

1. Free fatty acids impair FGF21 action in HepG2 cells;Asrih;Cellular Physiology and Biochemistry,2015

2. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix;Benítez;Food and Function,2021

3. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties;Benítez;Current Research in Food Science,2023

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. Polyphenolic compounds as pancreatic lipase inhibitors;Buchholz;Planta Medica,2015

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