In vitro absorption of dietary trans -resveratrol from boiled and roasted peanuts in Caco-2 cells

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12323-12329

  Chukwumah, Yvonne ^a   Walker, Lloyd ^a   Vogler, Bernhard ^b   Verghese, Martha ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

^b University of Alabama in Huntsville ^*  (United States)

Author keywords

Caco 2 cells; In vitro absorption; peanuts; trans resveratrol

Indexed keywords

CACO-2 CELLS; ENZYMATIC ACTIVITIES; GUT MICROFLORA; HYDROLYTIC PRODUCT; IN-VITRO; IN-VIVO; MASS SPECTROMETRIC DETECTION; PEANUTS; POLYPHENOLS; PURE COMPOUNDS; RESVERATROL; REVERSE PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; TRANS-RESVERATROL; TRANSPORT RATE;

BIOCHEMISTRY; CALCINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MONOLAYERS; OILSEEDS; PHENOLS; SUGARS;

CELLS;

RESVERATROL; STILBENE DERIVATIVE;

ARTICLE; CELL STRAIN CACO 2; CHEMISTRY; DIGESTION; HEAT; HUMAN; IN VITRO STUDY; INTESTINE ABSORPTION; METABOLISM; PEANUT; PLANT SEED;

ARACHIS HYPOGAEA; CACO-2 CELLS; DIGESTION; HOT TEMPERATURE; HUMANS; INTESTINAL ABSORPTION; SEEDS; STILBENES;

EID: 83055165761     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202535q     Document Type: Article

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