In vitro digestion of betalainic foods. Stability and bioaccessibility of betaxanthins and betacyanins and antioxidative potential of food digesta

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 22, 2008, Pages 10487-10492

  Tesoriere, Luisa ^a   Fazzari, Marco ^a   Angileri, Francesa ^a   Gentile, Carla ^a   Livrea, Maria A ^a  

^a UNIVERSITY OF PALERMO   (Italy)

Author keywords

Betacyanins; Betalainic foods; Betaxanthins; Simulated digestion

Indexed keywords

ANTIOXIDANT; BETACYANIN; BETALAIN; BETAXANTHIN;

ARTICLE; BEET; BIOAVAILABILITY; CHEMISTRY; DIGESTION; DRUG STABILITY; FOOD; FRUIT; IN VITRO STUDY; METABOLISM; OPUNTIA; PLANT ROOT;

ANTIOXIDANTS; BETA VULGARIS; BETACYANINS; BETALAINS; BETAXANTHINS; BIOLOGICAL AVAILABILITY; DIGESTION; DRUG STABILITY; FOOD; FRUIT; OPUNTIA; PLANT ROOTS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; CACTACEAE; OPUNTIA; OPUNTIA FICUS-INDICA; PYRUS;

EID: 57849091384     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8017172     Document Type: Article

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