Translating In Vitro Acrolein‐Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols-Reference-Cited by-同舟云学术

Translating In Vitro Acrolein‐Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols

Published:2019-11-08 Issue:1 Volume:64 Page:1900274
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Huang Qiju¹²,Zhu Yingdong²,Lv Lishuang¹,Sang Shengmin²^ORCID

Affiliation:

1. Department of Food Science and TechnologyNanjing Normal University 122# Ninghai Road Nanjing 210097 P. R. China

2. Laboratory for Functional Foods and Human Health, Center for Excellence in Post‐Harvest Technologies, North Carolina Agricultural and Technical State UniversityNorth Carolina Research Campus 500 Laureate Way Kannapolis NC 28081 USA

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.201900274

Reference53 articles.

1. Acrolein and Human Disease: Untangling the Knotty Exposure Scenarios Accompanying Several Diverse Disorders

2. Increase in putrescine, amine oxidase, and acrolein in plasma of renal failure patients

3. Acrolein metabolites, diabetes and insulin resistance

4. Acrolein Exposure Is Associated With Increased Cardiovascular Disease Risk

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