Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 3, 2005, Pages 213-222

  Argyri, Konstantina ^a   Proestos, Charalampos ^a   Komaitis, Michael ^a   Kapsokefalou, Maria ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

In vitro; Iron; Phenolic compounds; Red wine; RP HPLC

Indexed keywords

ASCORBIC ACID; CAFFEIC ACID; CASEIN; CATECHIN; ENZYME; EPICATECHIN; FERULIC ACID; GALLIC ACID; HYDROXYTYROSOL; IRON; PHENOL DERIVATIVE; PROTEIN; QUERCETIN; SYRINGIC ACID;

ARTICLE; CONCENTRATION (PARAMETERS); DIALYSIS MEMBRANE; DIGESTION; DIGESTIVE FUNCTION; FRACTIONATION; IN VITRO STUDY; INCUBATION TEMPERATURE; INCUBATION TIME; MEAT; MOLECULAR WEIGHT; PH; PHYSICAL CHEMISTRY; RED WINE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SIMULATION;

ASCORBIC ACID; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIALYSIS; DIETARY PROTEINS; DIGESTION; IRON; MEAT; PHENOLS; WINE;

EID: 22844444112     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500105214     Document Type: Article

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