Anthocyanin structure determines susceptibility to microbial degradation and bioavailability to the buccal mucosa

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 29, 2014, Pages 6903-6910

  Kamonpatana, Kom ^a   Failla, Mark L ^a   Kumar, Purnima S ^a   Giusti, M Mónica ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

anthocyanins; Aronia melanocarpa; buccal cells; chokeberry; oral metabolism; red grape; Vitis vinifera L.

Indexed keywords

BIOCHEMISTRY; BIODEGRADATION; BODY FLUIDS; CARBOHYDRATES; FRUIT JUICES; METABOLISM; PHYSIOLOGY; STABILITY; CELLS; CHEMICAL STABILITY; CYTOLOGY; TISSUE;

ARONIA MELANOCARPA; BUCCAL CELLS; CHOKEBERRY; RED GRAPE; VITIS VINIFERA L;

ANTHOCYANINS;

PHOTINIA; PHOTINIA MELANOCARPA; VITACEAE; VITIS VINIFERA;

ANTHOCYANIN; DNA;

ADULT; BIOAVAILABILITY; CHEMICAL STRUCTURE; CHEMISTRY; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; MOUTH MUCOSA;

ADULT; ANTHOCYANINS; BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DNA; FEMALE; HUMANS; MALE; MIDDLE AGED; MOLECULAR STRUCTURE; MOUTH MUCOSA;

EID: 84905567104     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405180k     Document Type: Article

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