The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma

Food Chemistry

Volumn 190, Issue , 2016, Pages 730-740

  Wiczkowski, Wieslaw ^a   Szawara Nowak, Dorota ^a   Romaszko, Jerzy ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bioavailability; Cyanidin metabolites; Fermentation; HPLC MS MS; Plasma antioxidant capacity; Red cabbage anthocyanins

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; BIOMOLECULES; FERMENTATION; METABOLITES; PLASMA (HUMAN);

ANTIOXIDANT CAPACITY; BIOAVAILABILITY; CYANIDIN; HPLC-MS/MS; RED CABBAGES;

ANTHOCYANINS;

ANTHOCYANIN; CYANIDIN 3 (4 COUMAROYL) DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (CAFFEOYL) DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (CAFFEOYL)(4 COUMAROYL) DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (FERULOYL) DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (FERULOYL) TRIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (FERULOYL)(FERULOYL) TRIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (FERULOYL)(SINAPOYL) TRIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (SINAPOYL) DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 (SINAPOYL) TRIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 DIGLUCOSIDE 5 GLUCOSIDE; CYANIDIN 3 GLUCOSIDE 5 GLUCOSIDE; UNCLASSIFIED DRUG; ANTIOXIDANT;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD SAMPLING; FEMALE; FERMENTATION; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; MALE; PLASMA; RED CABBAGE; TANDEM MASS SPECTROMETRY; URINALYSIS; BIOAVAILABILITY; BLOOD; BRASSICA; CHEMISTRY; PROCEDURES;

BRASSICA OLERACEA VAR. CAPITATA;

ANTHOCYANINS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; HUMANS; TANDEM MASS SPECTROMETRY;

EID: 84930960008     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.021     Document Type: Article

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