Bioaccessibility and antioxidant activity stability of phenolic compounds from extra-virgin olive oils during in vitro digestion

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8423-8429

  Dinnella, Caterina ^a   Minichino, Patrizia ^a   D'Andrea, Anna Maria ^a   Monteleone, Erminio ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Bioaccessibility model; Gastrointestinal digestion; Health properties; Phenolic profile

Indexed keywords

4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; OLIVE OIL; PEPSIN A; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; TYROSOL; UNCLASSIFIED DRUG; VEGETABLE OIL; WATER;

ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIGESTION; DRUG STABILITY; IN VITRO STUDY; METABOLISM; SWINE;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIGESTION; DRUG STABILITY; PEPSIN A; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS; SWINE; WATER;

EID: 35548993213     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072244+     Document Type: Article

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