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Volumn 5, Issue 9, 2014, Pages 2166-2174

Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

(6) Gobert, Mylène a Rémond, Didier b,c Loonis, Michèle d,e Buffière, Caroline b,c Santé Lhoutellier, Véronique a Dufour, Claire d,e

a UR370 QuaPA (France)

b INRA and University of Auvergne (France)

c UNIVERSITÉ CLERMONT AUVERGNE (France)

d UMR A 408 INRA University of Avignon (France)

e UNIVERSITY OF AVIGNON (France)

Author keywords

[No Author keywords available]

Indexed keywords

FRUITS; MEATS; OXIDATION; PORPHYRINS;

CD ACCUMULATION; CONJUGATED DIENES; FRUIT AND VEGETABLES; GASTRIC DIGESTIONS; KINETIC INVESTIGATIONS; LIPID HYDROPEROXIDES; PLANT POLYPHENOLS; POLYPHENOL EXTRACT;

LIPIDS;

ANTIOXIDANT; FAT INTAKE; HEME; POLYPHENOL;

ANIMAL; DIGESTION; FAT INTAKE; FRUIT; METABOLISM; MINIPIG; OXIDATION REDUCTION REACTION; STOMACH; SWINE; VEGETABLE;

ANIMALS; ANTIOXIDANTS; DIETARY FATS; DIGESTION; FRUIT; HEME; OXIDATION-REDUCTION; POLYPHENOLS; STOMACH; SWINE; SWINE, MINIATURE; VEGETABLES;

EID: 84906569167 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00269e Document Type: Article

Times cited : (65)

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