Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities-Reference-Cited by-同舟云学术

Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities

Published:2021 Issue:5 Volume:12 Page:2126-2136
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xia Wen¹²³⁴⁵^ORCID,Lin Yanyun⁶⁷⁸⁹⁵,Gong Ersheng¹⁰¹¹¹²¹³⁵,Li Tong¹⁴¹⁵¹⁶¹⁷,Lian Fengli¹²³⁴⁵,Zheng Bisheng¹²³⁴⁵,Liu Ruihai¹⁴¹⁵¹⁶¹⁷

Affiliation:

1. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)

2. School of Food Science and Engineering

3. South China University of Technology

4. Guangzhou

5. China

6. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs

7. Agricultural Products Processing Research Institute

8. Chinese Academy of Tropical Agricultural Sciences

9. Zhanjiang 524001

10. Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing

11. College of Food Science

12. Shenyang Agricultural University

13. Shenyang

14. Department of Food Science

15. Cornell University

16. Ithaca

17. USA

Abstract

In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.

Funder

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02370A

Reference43 articles.

1. Health-Promoting Components of Fruits and Vegetables in the Diet

2. The neuroprotective effects of Chinese bayberry leaves proanthocyanidins