In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1531-1536

  Kahlon, T S ^a   Chapman, M H ^a   Smith, G E ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Bile acid binding; Broccoli; Brussels sprouts; Cabbage; Collards; Green bell pepper; Kale; Mustard greens; Spinach

Indexed keywords

BILE ACID; COLESTYRAMINE; HYPOCHOLESTEROLEMIC AGENT;

ARTICLE; BILE; BILE ACID SYNTHESIS; BINDING AFFINITY; BRASSICA; BROCCOLI; BRUSSELS SPROUT; CABBAGE; COLLARD; DIETARY FIBER; IN VITRO STUDY; KALE; LEAFY VEGETABLE; PEPPER; PH; SPINACH;

BRASSICA JUNCEA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA; BRASSICA OLERACEA VAR. VIRIDIS; CAPSICUM; CAPSICUM ANNUUM; SPINACIA OLERACEA;

EID: 33746558121     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.020     Document Type: Article

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