Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activity

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 196-202

  Fernández, Katherina ^a   Labra, Javiera ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Angiotensin I converting enzyme; Grapes; Proanthocyanidins; Simulated digestion

Indexed keywords

ANGIOTENSIN I-CONVERTING ENZYME; DEGREE OF POLYMERISATION; GASTROINTESTINAL DIGESTION; GRAPES; LOW-MOLECULAR-WEIGHT COMPOUNDS; OVERALL MASS TRANSFER COEFFICIENT; PROANTHOCYANIDINS; SIMULATED DIGESTION;

ENZYMES; FRUITS; PURIFICATION;

FLAVONOIDS;

BILE SALT; CELLULOSE; CHLORIDE; DIPEPTIDYL CARBOXYPEPTIDASE; FLAVAN DERIVATIVE; GRAPE SEED EXTRACT; PANCREATIN; PEPSIN A; PROANTHOCYANIDIN;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; DIALYSIS; DIFFUSION COEFFICIENT; DIGESTION; DRUG DEGRADATION; DRUG INHIBITION; ENZYME ASSAY; ENZYME INHIBITION; GRAPE; IN VITRO STUDY; INCUBATION TIME; MOLECULAR WEIGHT; NONHUMAN; POLYMERIZATION; RAW FOOD;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; DIGESTION; FRUIT; GASTROINTESTINAL TRACT; HUMANS; KINETICS; MODELS, BIOLOGICAL; PEPTIDYL-DIPEPTIDASE A; PLANT EXTRACTS; PROANTHOCYANIDINS; SEEDS; VITIS;

VITACEAE;

EID: 84875929556     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.021     Document Type: Article

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