In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products-Reference-Cited by-同舟云学术

In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

Author:

Bonetti Gianpiero¹²³⁴,Tedeschi Paola¹²³⁴,Meca Giuseppe⁵⁶⁷⁸⁹,Bertelli Davide¹⁰¹¹¹²⁴,Mañes Jordi⁵⁶⁷⁸⁹,Brandolini Vincenzo¹²³⁴,Maietti Annalisa¹²³⁴

Affiliation:

1. Department of Chemical and Pharmaceutical Sciences

2. University of Ferrara

3. 44121 Ferrara

4. Italy

5. Laboratory of Food Chemistry and Toxicology

6. Faculty of Pharmacy

7. University of Valencia

8. 46100 Burjassot

9. Spain

10. Department of Life Science

11. University of Modena and Reggio Emilia

12. 41125 Modena

Abstract

Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference37 articles.

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