Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats

Molecular Nutrition and Food Research

Volumn 56, Issue 10, 2012, Pages 1511-1519

  Zhang, Hao ^a   Zheng, Junyan ^b   Liu, Xianting ^c   Ding, Qingbo ^d   Jiang, Lu ^a   Guo, Huiyuan ^a   Ren, Fazheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Higher Institution Engineering Research Center of Animal Product   (China)

^c Beijing Key Laboratory of Nutrition   (China)

^d Beijing Engineering Laboratory for Geriatric Nutrition Food Research   (China)

Author keywords

Antioxidant activity; Bioavailability; Jujube juice phenolics; Milk fat; Milk proteins

Indexed keywords

ANTIOXIDANT; MILK PROTEIN; PHENOL DERIVATIVE;

ANIMAL; ARTICLE; BEVERAGE; BIOAVAILABILITY; BLOOD; CHEMISTRY; FAT INTAKE; FRUIT; JUJUBE; MALE; METABOLISM; MILK; OXIDATION REDUCTION REACTION; RAT; WISTAR RAT;

ANIMALS; ANTIOXIDANTS; BEVERAGES; BIOLOGICAL AVAILABILITY; DIETARY FATS; FRUIT; MALE; MILK; MILK PROTEINS; OXIDATION-REDUCTION; PHENOLS; RATS; RATS, WISTAR; ZIZIPHUS;

RATTUS; ZIZIPHUS;

EID: 84867077731     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201200085     Document Type: Article

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