Heat treatment of Chinese quince polyphenols increases rat plasma levels of protocatechuic and vanillic acids

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 757-763

  Hamauzu, Yasunori ^a   Takedachi, Naotaka ^a   Miyasaka, Rumika ^a   Makabe, Hidefumi ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Aromatic acid; Breakdown; Flavan 3 ol; FRAP; Heating; Metabolism; Phenolics; Procyanidins

Indexed keywords

CATECHOL METHYLTRANSFERASE; CITRIC ACID; DIMER; FERRIC ION; MONOMER; OLIGOMER; POLYMER; POLYPHENOL; PROCYANIDIN; PROTOCATECHUIC ACID; VANILLIC ACID;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD LEVEL; CHINA; CONTROLLED STUDY; DRUG ISOLATION; HEAT TREATMENT; MALE; NONHUMAN; QUINCE; RAT; REDUCTION; THERMAL TIME;

PSEUDOCYDONIA; RATTUS;

EID: 69349096551     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.054     Document Type: Article

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