Black carrot polyphenols: effect of processing, storage and digestion—an overview

Phytochemistry Reviews

Volumn 17, Issue 2, 2018, Pages 379-395

  Kamiloglu, Senem ^a,b   Van Camp, John ^b   Capanoglu, Esra ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Anthocyanins; Bioavailability; Daucus carota L; Food preservation; Phenolic acids

Indexed keywords

ANTHOCYANIN; CAFFEIC ACID; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; NEOCHLOROGENIC ACID; POLYPHENOL;

CARROT; CELL PROTECTION; CELL VIABILITY; CHEMICAL STRUCTURE; DIGESTION; DOWN REGULATION; DRUG BIOAVAILABILITY; DRUG CYTOTOXICITY; DRUG MECHANISM; ENZYME INHIBITION; FOOD PROCESSING; FOOD STORAGE; HUMAN; IC50; METABOLOMICS; NONHUMAN; OXIDATIVE STRESS; PLANT ROOT; PRIORITY JOURNAL; REVIEW; STORAGE TEMPERATURE;

EID: 85032381026     PISSN: 15687767     EISSN: 1572980X     Source Type: Journal    
DOI: 10.1007/s11101-017-9539-8     Document Type: Review

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