Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods

Food and Function

Volumn 8, Issue 12, 2017, Pages 4760-4767

  Lila, Mary Ann ^a   Schneider, Maggie ^a   Devlin, Amy ^a   Plundrich, Nathalie ^a   Laster, Scott ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVES; FOOD PRESERVATION; FRUITS; STABILITY; YIELD STRESS;

ALLERGIC REACTIONS; COLLOIDAL PARTICLE; COMPLEXATION PROCESS; DOSE-DEPENDENT MANNER; HYPOALLERGENIC PROTEINS; PRODUCTION CHARACTERISTICS; PROINFLAMMATORY CYTOKINES; STRUCTURAL STABILITIES;

PROTEINS;

OVALBUMIN; PLANT EXTRACT; POLYPHENOL; TUMOR NECROSIS FACTOR; WHEY PROTEIN;

ANALYSIS; ANIMAL; CHEMISTRY; DENDRITIC CELL; FOOD ALLERGY; FRUIT; FRUIT AND VEGETABLE JUICE; FUNCTIONAL FOOD; HUMAN; IMMUNOLOGY; MACROPHAGE; PIG;

ANIMALS; DENDRITIC CELLS; FOOD HYPERSENSITIVITY; FRUIT; FRUIT AND VEGETABLE JUICES; FUNCTIONAL FOOD; HUMANS; MACROPHAGES; OVALBUMIN; PLANT EXTRACTS; POLYPHENOLS; SWINE; TUMOR NECROSIS FACTOR-ALPHA; WHEY PROTEINS;

EID: 85046463157     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/C7FO00883J     Document Type: Article

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