Susceptibility of anthocyanins to ex vivo degradation in human saliva

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 738-747

  Kamonpatana, Kom ^a   Giusti, M Mónica ^a   Chitchumroonchokchai, Chureeporn ^a   Morenocruz, Maria ^a   Riedl, Ken M ^a   Kumar, Purnima ^a   Failla, Mark L ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Black raspberry; Blueberry; Chokeberry; Metabolism; Oral cavity; Red grape; Saliva; Strawberry

Indexed keywords

BLACK RASPBERRY; BLUEBERRY; CHOKEBERRY; ORAL CAVITY; RED GRAPE; SALIVA; STRAWBERRY;

BODY FLUIDS; DEGRADATION; FRUITS; GLUCOSE; METABOLISM; PHYSIOLOGY; PLANTS (BOTANY);

ANTHOCYANINS;

ANTHOCYANIN; CHLORHEXIDINE; CYANIDIN; DELPHINIDIN; GLYCOSIDE; MALVIDIN CHLORIDE; PELARGONIDIN; PEONIDIN; PETUNIDIN CHLORIDE; UNCLASSIFIED DRUG;

ARONIA MELONCARPA; ARTICLE; BLACK RASPBERRY; BLUEBERRY; DEGRADATION KINETICS; EX VIVO STUDY; HUMAN; HUMAN EXPERIMENT; MOUTH HYGIENE; NORMAL HUMAN; RASPBERRY; RED GRAPE; RUBUS OCCIDENTALIS; SALIVA; SALIVA ANALYSIS; STRAWBERRY; STRUCTURE ANALYSIS; TEMPERATURE MEASUREMENT;

ANTHOCYANINS; BACTERIA; BLUEBERRY PLANT; FRUIT; HOT TEMPERATURE; HUMANS; KINETICS; MODELS, BIOLOGICAL; MOUTH; PLANT EXTRACTS; ROSACEAE; SALIVA; VITIS;

FRAGARIA X ANANASSA; PHOTINIA; RUBUS OCCIDENTALIS; VACCINIUM; VITACEAE;

EID: 84863922960     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.110     Document Type: Article

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