Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 22, 2005, Pages 8706-8713

  Tagliazucchi, Davide ^a   Verzelloni, Elena ^a   Conte, Angela ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Digestion; Green tea; Pepsin; Polyphenols; Red wine

Indexed keywords

AZOCASEIN; CASEIN; CATECHIN; DRUG DERIVATIVE; EPIGALLOCATECHIN GALLATE; FLAVONOID; HEMOGLOBIN; PEPSIN A; PHENOL DERIVATIVE; POLYPHENOLS; QUERCETIN; RESVERATROL; STILBENE DERIVATIVE;

ANIMAL; ARTICLE; DIGESTION; DRUG EFFECT; ENZYME ACTIVATION; ENZYMOLOGY; KINETICS; MEAT; METABOLISM; PROTEIN DENATURATION; STOMACH MUCOSA; SWINE; TEA; WINE;

ANIMALS; CASEINS; CATECHIN; DIGESTION; ENZYME ACTIVATION; FLAVONOIDS; GASTRIC MUCOSA; HEMOGLOBINS; KINETICS; MEAT; PEPSIN A; PHENOLS; PROTEIN DENATURATION; QUERCETIN; STILBENES; SWINE; TEA; WINE;

EID: 27744603235     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf058074n     Document Type: Article

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