Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 865-874

  Bermudez Soto M J ^a   Tomas Barberan F A ^a   Garcia Conesa M T ^a  

^a Research Group on Quality   (Spain)

Author keywords

Anthocyanins; Aronia melanocarpa; Chlorogenic acid; Chokeberry; Flavan 3 ols; Flavonols; In vitro digestion; Polyphenols

Indexed keywords

ANTHOCYANIN; BILE SALT; CAFFEIC ACID; CHLOROGENIC ACID; ENZYME; FLAVANOL DERIVATIVE; FLAVONOL; HYDROCHLORIC ACID; PANCREATIN; PEPSIN A; PHENOL DERIVATIVE; POLYPHENOL; PROCYANIDIN;

ALKALINITY; ARONIA MELANOCARPA; ARTICLE; BIOAVAILABILITY; BIOLOGICAL ACTIVITY; CHEMICAL STRUCTURE; CONTROLLED STUDY; DIGESTION; EPITHELIUM CELL; FOOD COMPOSITION; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; IN VITRO STUDY; PANCREAS; SMALL INTESTINE; STOMACH; TANDEM MASS SPECTROMETRY; TEMPERATURE;

PHOTINIA; PHOTINIA MELANOCARPA;

EID: 33846216343     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.025     Document Type: Article

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