Soy protein isolate does not affect ellagitannin bioavailability and urolithin formation when mixed with pomegranate juice in humans

Food Chemistry

Volumn 194, Issue , 2016, Pages 1300-1303

  Yang, Jieping ^a   Lee, Rupo ^a   Henning, Susanne M ^a   Thames, Gail ^a   Hsu, Mark ^a   Manlam, Hei ^a   Heber, David ^a   Li, Zhaoping ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Bioavailability; Ellagic acid; Food matrix; Polyphenols; Soy protein; Urolithins

Indexed keywords

BIOCHEMISTRY; METABOLISM; PHYSIOLOGY; PROTEINS;

BIOAVAILABILITY; FOOD MATRIXES; POLYPHENOLS; SOY PROTEIN; UROLITHINS;

ELLAGIC ACID;

ELLAGIC ACID; ELLAGITANNIN; POLYPHENOL; SOYBEAN PROTEIN; 3,8-DIHYDROXY-6H-DIBENZO(B,D)PYRAN-6-ONE; COUMARIN DERIVATIVE; PLANT EXTRACT; TANNIN; UROLITHIN B; UROLITHIN C;

ADULT; ARTICLE; BIOAVAILABILITY; BLOOD LEVEL; FEMALE; HUMAN; INTESTINE FLORA; MALE; METABOLISM; POMEGRANATE; POMEGRANATE JUICE; URINALYSIS; URINARY EXCRETION; URINE LEVEL; ANALYSIS; BEVERAGE; LYTHRACEAE; YOUNG ADULT;

ADULT; BEVERAGES; BIOLOGICAL AVAILABILITY; COUMARINS; FEMALE; HUMANS; HYDROLYZABLE TANNINS; MALE; PLANT EXTRACTS; PUNICACEAE; SOYBEAN PROTEINS; YOUNG ADULT;

EID: 84941360292     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.099     Document Type: Article

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