Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in vitro accessible iron

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5630-5638

  Matuschek, E ^a   Towo, E ^b   Svanberg, U ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^b Tanzania Food and Nutrition Centre   (Tanzania)

Author keywords

Condensed tannins; Finger millet; In vitro iron accessibility; Iron availability; Polyphenol oxidase; Polyphenols; Sorghum; Tyrosinase

Indexed keywords

CATECHOL OXIDASE; IRON; PHENOL DERIVATIVE; PHYTASE; PHYTATE; PHYTIC ACID; POLYMER; POLYPHENOL DERIVATIVE; POLYPHENOLS; RESORCINOL DERIVATIVE; TANNIN;

ARTICLE; BIOAVAILABILITY; CEREAL; CHEMISTRY; COOKING; FLOUR; GERMINATION; IN VITRO STUDY; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; REDUCTION;

CEREALS; FLAVONOIDS; HYDROLYZABLE TANNINS; OXIDATION-REDUCTION; PHENOLS; PHYTIC ACID; POLYMERS;

BASIDIOMYCOTA; ELEUSINE CORACANA;

EID: 0035191313     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0108157     Document Type: Article

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