Formulation with ascorbic acid and sucrose modulates catechin bioavailability from green tea

Food Research International

Volumn 43, Issue 1, 2010, Pages 95-102

  Peters, Catrina M ^a   Green, Rodney J ^a   Janle, Elsa M ^a   Ferruzzi, Mario G ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Bioavailability; Caco 2; Catechin; Green tea; In vitro digestion; Sprague Dawley

Indexed keywords

ASCORBIC ACIDS; BIOACCESSIBILITY; CACO-2 CELLS; CELL MODEL; EPICATECHIN; EPIGALLOCATECHIN GALLATE; FOOD INGREDIENTS; GALLATE; GREEN TEA; GREEN TEA EXTRACTS; IN-VITRO; SPRAGUE-DAWLEY RATS;

ABSORPTION; BIOCHEMISTRY; ELECTROCARDIOGRAPHY; ELECTROCHROMIC DEVICES; ENHANCED RECOVERY; KETONES; ORGANIC ACIDS; PHENOLS; SUGAR (SUCROSE);

VITAMINS;

RATTUS;

EID: 72149128905     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.016     Document Type: Article

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