Carotenoid and polyphenol bioaccessibility and cellular uptake from plum and cabbage varieties

Food Chemistry

Volumn 197, Issue , 2016, Pages 325-332

  Kaulmann, Anouk ^a   André, Christelle M ^a   Schneider, Yves Jacques ^b   Hoffmann, Lucien ^a   Bohn, Torsten ^a  

^a LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^b UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Carotenoids; Cellular uptake; In vitro digestion; Kitchen preparation; Polyphenols

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

BIOACCESSIBILITY; CACO-2 CELLS; CAROTENOIDS; CELLULAR UPTAKE; IN-VITRO DIGESTIONS; POLYPHENOLS; TOTAL CAROTENOIDS; TOTAL PHENOLICS;

PIGMENTS;

CAROTENE; CAROTENOID; POLYPHENOL; XANTHOPHYLL; AMYLASE;

ARTICLE; BIOACCESSIBILITY; BIOAVAILABILITY; BOILING; BRASSICACEAE; CACO 2 CELL LINE; CELLULAR UPTAKE; CELLULAR, SUBCELLULAR AND MOLECULAR BIOLOGICAL PHENOMENA AND FUNCTIONS; COCULTURE; CONTROLLED STUDY; CREAM; FERMENTATION; FOOD PROCESSING; IN VITRO STUDY; NONHUMAN; PRUNUS; STEAMING; BRASSICA; CHEMISTRY; CYTOLOGY; DRUG EFFECTS; HT 29 CELL LINE; HUMAN; INTESTINE; METABOLISM; PLUM;

ALPHA-AMYLASES; BIOLOGICAL AVAILABILITY; BRASSICA; CACO-2 CELLS; CAROTENOIDS; COCULTURE TECHNIQUES; HT29 CELLS; HUMANS; INTESTINES; POLYPHENOLS; PRUNUS DOMESTICA; XANTHOPHYLLS;

EID: 84945924427     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.049     Document Type: Article

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