The microbial degradation of onion flavonol glucosides and their roasting products by the human gut bacteria Eubacterium ramulus and Flavonifractor plautii

Food Research International

Volumn 67, Issue , 2015, Pages 349-355

  Ulbrich, Katrin ^a   Reichardt, Nicole ^b   Braune, Annett ^c   Kroh, Lothar W ^d   Blaut, Michael ^c   Rohn, Sascha ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

^c GERMAN INSTITUTE OF HUMAN NUTRITION   (Germany)

^d TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Gastrointestinal microbiota; Microbial degradation; Onions; Quercetin glycosides; Thermal induced degradation

Indexed keywords

BACTERIA; CALCINATION; CARBOHYDRATES; FLAVONOIDS; FOOD PROCESSING; FOOD PRODUCTS; GLYCOSIDES; PHENOLS; SUBSTRATES; SUGARS; THERMAL PROCESSING (FOODS);

3 ,4-DIHYDROXYPHENYLACETIC ACIDS; FLAVONOID CONTENT; HIGH REACTIVITY; INDUCED DEGRADATION; MICROBIAL DEGRADATION; MICROBIOTAS; ONIONS; PHLOROGLUCINOL;

BIODEGRADATION;

ALLIUM CEPA; EUBACTERIUM RAMULUS;

EID: 84949115106     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.051     Document Type: Article

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