Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion-Reference-Cited by-同舟云学术

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Evaluation of the Stability and Antioxidant Activity of Nanoencapsulated Resveratrol during in Vitro Digestion

Published:2011-11-11 Issue:23 Volume:59 Page:12352-12360
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sessa Mariarenata¹²,Tsao Rong²,Liu Ronghua²,Ferrari Giovanna¹³,Donsì Francesco¹

Affiliation:

1. Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084 Fisciano (SA), Italy

2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9

3. ProdAl, Competence Center on Agro-Food Productions, University of Salerno, via Ponte don Melillo, 84084 Fisciano (SA), Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2031346

Reference35 articles.

1. Resveratrol and its antioxidant and antimicrobial effectiveness

2. Comparative Studies of the Antioxidant Effects of Cis- and Trans- Resveratrol

3. Resveratrol, a phenolic antioxidant with effects on blood platelet functions

4. Cardiovascular Protective Effects of Resveratrol

5. Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes

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