Antioxidant peptides from "Mozzarella di Bufala Campana DOP" after simulated gastrointestinal digestion: In vitro intestinal protection, bioavailability, and anti-haemolytic capacity

Journal of Functional Foods

Volumn 15, Issue , 2015, Pages 365-375

  Tenore, Gian Carlo ^a   Ritieni, Alberto ^a   Campiglia, Pietro ^b   Stiuso, Paola ^c   Di Maro, Salvatore ^a   Sommella, Eduardo ^b   Pepe, Giacomo ^b   D'Urso, Emanuela ^a   Novellino, Ettore ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

^c SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

Anti haemolytic capacity; Antioxidant peptides; Bioavailability; In vitro gastrointestinal digestion; In vitro intestinal protection; Mozzarella di bufala campana DOP

Indexed keywords

BRUGMANSIA VERSICOLOR;

EID: 84929248622     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.03.048     Document Type: Article

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