Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes-Reference-Cited by-同舟云学术

Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes

Published:2020 Issue:7 Volume:11 Page:6433-6445
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mohamedshah Zulfiqar¹²³⁴⁵,Chadwick-Corbin Sydney¹²³⁴^ORCID,Wightman JoLynne D.⁶⁷⁴,Ferruzzi Mario G.¹²³⁴⁵^ORCID

Affiliation:

1. Plants for Human Health Institute

2. North Carolina State University

3. Kannapolis

4. USA

5. Department of Food Bioprocessing and Nutrition Sciences

6. Welch Foods Inc.

7. Concord

Abstract

Concord and Niagara grape juice have comparable or greater absolute bioaccessibility of major classes of phenolic compounds compared to masticated whole grapes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00792G

Reference60 articles.

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2. Comparison of the antioxidant effects of Concord grape juice flavonoids α-tocopherol on markers of oxidative stress in healthy adults

3. Effects of Grape Pomace Antioxidant Extract on Oxidative Stress and Inflammation in Diet Induced Obese Mice

4. Effects of the ingestion of different kinds of white grape juice (Vitis labrusca) during adolescence on body weight, biochemical parameters and oxidative stress in liver of adult Wistar rats

5. Comparison of Antioxidant Activities of Different Grape Varieties

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