Insight of Stability of Procyanidins in Free and Liposomal Form under an in Vitro Digestion Model: Study of Bioaccessibility, Kinetic Release Profile, Degradation, and Antioxidant Activity-Reference-Cited by-同舟云学术

Insight of Stability of Procyanidins in Free and Liposomal Form under an in Vitro Digestion Model: Study of Bioaccessibility, Kinetic Release Profile, Degradation, and Antioxidant Activity

Published:2019-01-25 Issue:7 Volume:67 Page:1990-2003
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Toro-Uribe Said¹^ORCID,López-Giraldo Luis Javier¹,Alvarez-Rivera Gerardo²,Ibáñez Elena²,Herrero Miguel²^ORCID

Affiliation:

1. Food Science & Technology Research Center (CICTA), School of Chemical Engineering, Universidad Industrial de Santander, Carrera 27, Calle 9, 68002 Bucaramanga, Colombia

2. Foodomics Laboratory, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain

Funder

Departamento Administrativo de Ciencia, Tecnolog?a e Innovaci?n

Secretar?a de Estado de Investigaci?n, Desarrollo e Innovaci?n

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00351

Reference49 articles.

1. Bioavailability of procyanidin dimers and trimers and matrix food effects in in vitro and in vivo models