Effect of flavonoid structure on the fluidity of model lipid membranes

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 804-813

  Abram, Veronika ^a   Berlec, Barbara ^a   Ota, Ajda ^a   Šentjurc, Marjeta ^b   Blatnik, Petra ^a   Ulrih, Nataša Poklar ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b JO EF STEFAN INSTITUTE   (Slovenia)

Author keywords

DPH; DSC; Electron paramagnetic resonance; Flavonoids; Fluorescence spectroscopy; Membrane fluidity; TMA DPH

Indexed keywords

BUTYLATED HYDROXYTOLUENE; DPH; DSC; EPIGALLOCATECHIN-3-GALLATE; FLUORESCENCE ANISOTROPY; MEMBRANE CHARACTERISTICS; MEMBRANE FLUIDITY; TMA-DPH;

DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON RESONANCE; FLUIDITY; FLUORESCENCE SPECTROSCOPY; HYDROGEN BONDS; LIPID BILAYERS; ORGANIC COMPOUNDS; PARAMAGNETIC RESONANCE; PARAMAGNETISM; PHENOLS; PHOSPHOLIPIDS; VITAMINS;

FLAVONOIDS;

BUTYLCRESOL; CATECHIN; EPICATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; PHOSPHATIDYLCHOLINE; SPHINGOMYELIN;

ANISOTROPY; ARTICLE; CORRELATION ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; ELECTRON SPIN RESONANCE; FLUORESCENCE POLARIZATION; HYDROGEN BOND; LIPID BILAYER; LIPID MEMBRANE; MEMBRANE FLUIDITY;

CELL MEMBRANE; FLAVONOIDS; HUMANS; LIPID BILAYERS; MEMBRANE FLUIDITY; MEMBRANE LIPIDS; MODELS, BIOLOGICAL; WATER;

EID: 84875932934     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.100     Document Type: Article

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