Association between Polymerization Degree of Apple Peel Polyphenols and Inhibition of Helicobacter pylori Urease-Reference-Cited by-同舟云学术

Association between Polymerization Degree of Apple Peel Polyphenols and Inhibition of Helicobacter pylori Urease

Published:2009-01-07 Issue:2 Volume:57 Page:416-424
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pastene Edgar¹,Troncoso Miriam¹,Figueroa Guillermo¹,Alarcón Julio¹,Speisky Hernán¹

Affiliation:

1. Laboratory of Antioxidants, Institute of Nutrition and Food Technology, University of Chile, Av. Macul 5540, Santiago 138-11, Chile, Laboratory of Microbiology, Institute of Nutrition and Food Technology, University of Chile, Av. Macul 5540, Santiago 138-11, Chile, and Laboratory of Synthesis and Natural Products, Department of Basic Sciences, Faculty of Sciences, University of Bío-Bío, Avenida Andrés Bello, s/n P.O. Box 447, Chillán, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8025698

Reference39 articles.

1. Apple phytochemicals and their health benefits

2. Apple Peels as a Value-Added Food Ingredient

3. Cloudy apple juice decreases DNA damage, hyperproliferation and aberrant crypt foci development in the distal colon of DMH-initiated rats

4. Apple Polyphenols and Products Formed in the Gut Differently Inhibit Survival of Human Cell Lines Derived from Colon Adenoma (LT97) and Carcinoma (HT29)

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