Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1)

Food Chemistry

Volumn 142, Issue , 2014, Pages 349-357

  Ribnicky, David M ^a   Roopchand, Diana E ^a   Oren, Andrew ^a   Grace, Mary ^b   Poulev, Alexander ^a   Lila, Mary Ann ^b   Havenaar, Robert ^c   Raskin, Ilya ^a  

^a RUTGERS UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c TNO   (Netherlands)

Author keywords

Anthocyanins; Bioaccessibility; Bioavailability; Blueberry; Gastrointestinal model; Nutrition; Soybean flour; TIM 1

Indexed keywords

BIOCHEMISTRY; CARBOHYDRATES; FLAVONOIDS; NUTRITION; PROTEINS;

BIOACCESSIBILITY; BIOAVAILABILITY; BLUEBERRY; GASTROINTESTINAL MODEL; SOYBEAN FLOUR; TIM-1;

ANTHOCYANINS;

ANTHOCYANIN; DELPHINIDIN 3 (6 ACETOYL) GLUCOSIDE; DELPHINIDIN 3 ARABINOSIDE; DELPHINIDIN 3 GALACTOSIDE; DELPHINIDIN 3 GLUCOSIDE; MALVIDIN 3 ARABINOSIDE; PETUNIDIN 3 ARABINOSIDE; POLYPHENOL; UNCLASSIFIED DRUG;

ARTICLE; BLUEBERRY; CHEMICAL STRUCTURE; COMPLEX FORMATION; DIGESTION; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ILEUM; INTESTINE ABSORPTION; JEJUNUM; LIPID DIET; MODEL; SOYBEAN; UPPER GASTROINTESTINAL TRACT MODEL;

GLYCINE MAX; VACCINIUM;

EID: 84881166722     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.073     Document Type: Article

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