Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

(2019) Mirjana B. Pešić et al.   FOOD CHEMISTRY

Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains

(2019) Er Sheng Gong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis

(2019) Yuxi Lang et al.   FOOD RESEARCH INTERNATIONAL

Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism

(2019) Yuxi Lang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Blueberry pectin and increased anthocyanins stability under in vitro digestion

(2019) Jeewon Koh et al.   FOOD CHEMISTRY

Blueberry Malvidin-3-galactoside Suppresses Hepatocellular Carcinoma by Regulating Apoptosis, Proliferation, and Metastasis Pathways In Vivo and In Vitro

(2018) Yuehua Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

(2018) Fuliang Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier

(2018) Aline Macedo Dantas et al.   FOOD CHEMISTRY

Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

(2017) Rodrigo Luiz Targino Dutra et al.   FOOD RESEARCH INTERNATIONAL

Effect of in vitro -simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

(2017) Xinyao Jiao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion

(2017) Ruixue Guo et al.   Food & Function

Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts

(2016) Yuehua Wang et al.   FOOD CHEMISTRY

Digestion property and synergistic effect on biological activity of purple rice ( Oryza sativa L.) anthocyanins subjected to a simulated gastrointestinal digestion in vitro

(2015) Dan Sun et al.   FOOD RESEARCH INTERNATIONAL

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

(2015) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries

(2015) Sang Gil Lee et al.   PLANT FOODS FOR HUMAN NUTRITION

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

(2014) Hafizenur Sengul et al.   FOOD RESEARCH INTERNATIONAL

Proanthocyanidins, anthocyanins and cardiovascular diseases

(2014) Maria J. Kruger et al.   FOOD RESEARCH INTERNATIONAL

Structure–activity relationships of anthocyanidin glycosylation

(2014) Chang Ling Zhao et al.   MOLECULAR DIVERSITY

Neuroprotective effects of berry fruits on neurodegenerative diseases

(2014) MusthafaMohamed Essa et al.   Neural Regeneration Research

In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods

(2013) Haizhi Huang et al.   FOOD CHEMISTRY

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

(2012) Michael Betz et al.   FOOD RESEARCH INTERNATIONAL

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Cellular Antioxidant Activity of Common Fruits

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure−Activity Relationships of Flavonoids in the Cellular Antioxidant Activity Assay

(2008) Kelly L. Wolfe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A modified methylene blue assay for accurate cell counting

(2008) Dana L. Felice et al.   Journal of Functional Foods