Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment-Reference-Cited by-同舟云学术

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Antioxidant activity and nutrient release from polyphenol-enriched cheese in a simulated gastrointestinal environment

Published:2016 Issue:3 Volume:7 Page:1634-1644
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lamothe Sophie¹²³⁴,Langlois Ariane¹²³⁴,Bazinet Laurent⁵⁶³⁷,Couillard Charles⁵⁶³⁷,Britten Michel¹²³⁴⁵

Affiliation:

1. Food Research and Development Centre

2. Agriculture and Agri-Food Canada

3. Quebec

4. Canada J2S 8E3

5. Dairy Science and Technology Research Centre (STELA) and Institute of Nutrition and Functional Foods (INAF)

6. Laval University

7. Canada G1 V 0A6

Abstract

Polyphenol recovery during the in vitro intestinal digestion of cheese with tea extract.

Funder

Agriculture and Agri-Food Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01287B

Reference45 articles.

1. Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages

2. The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols

3. Antiobesity effects of green tea catechins: a mechanistic review

4. Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

5. Interaction of milk α- and β-caseins with tea polyphenols

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