Stability of iron-quercetin complexes in synthetic wine under in vitro digestion conditions

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages C1933-C1938

  Escudero, Leticia B ^a,b   Fusari, Cecilia M ^b   Altamirano, Jorgelina C ^b,c   Camargo, Alejandra B ^b   Wuilloud, Rodolfo G ^a,b  

^a UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^c INSTITUTO ARGENTINO DE NIVOLOGÍA   (Argentina)

Author keywords

Gastric and pancreatic digestion; Iron; Polyphenols; Quercetin; Wine

Indexed keywords

IRON; QUERCETIN;

ANALYSIS; ATOMIC ABSORPTION SPECTROMETRY; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PHYSIOLOGY; PROCEDURES; WINE;

BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGESTION; HUMANS; IRON; MODELS, BIOLOGICAL; QUERCETIN; SPECTROPHOTOMETRY, ATOMIC; WINE;

EID: 84907998191     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12584     Document Type: Article

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