Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells—A Review

Improved color and anthocyanin retention in strawberry puree by oxygen exclusion

(2017) Luke R. Howard et al.   Journal of Berry Research

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

(2015) Sabine Kuntz et al.   BRITISH JOURNAL OF NUTRITION

Fractionation of an anthocyanin-rich bilberry extract and in vitro antioxidative activity testing

(2015) A. Juadjur et al.   FOOD CHEMISTRY

Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells

(2015) Rassarin Chatthongpisut et al.   FOOD CHEMISTRY

Phytochemicals preservation in strawberry as affected by pH modulation

(2015) Ana Oliveira et al.   FOOD CHEMISTRY

Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins

(2015) Jorge A. Cardona et al.   FOOD CHEMISTRY

Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model

(2015) Agnieszka Kosińska-Cagnazzo et al.   FOOD CHEMISTRY

Effects of Colored and Noncolored Phenolics of Echium plantagineum L. Bee Pollen in Caco-2 Cells under Oxidative Stress Induced by tert-Butyl Hydroperoxide

(2015) Carla Sousa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Experimental and Theoretical Data on the Mechanism by Which Red Wine Anthocyanins Are Transported through a Human MKN-28 Gastric Cell Model

(2015) Hélder Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-Inflammatory Activities ofRubusFruit Anthocyanins in Inflamed Human Intestinal Epithelial Cells

(2015) Hana Jung et al.   JOURNAL OF FOOD BIOCHEMISTRY

The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods

(2015) Paz Robert et al.   MOLECULES

Inhibition of low-grade inflammation by anthocyanins from grape extract in an in vitro epithelial-endothelial co-culture model

(2015) Sabine Kuntz et al.   Food & Function

Effect of apple, baobab, red-chicory, and pear extracts on cellular energy expenditure and morphology of a Caco-2 cells using transepithelial electrical resistance (TEER) and scanning electron microscopy (SEM)

(2015) Enrico Finotti et al.   RSC Advances

Bioavailability of anthocyanins

(2014) Jim Fang   DRUG METABOLISM REVIEWS

The effects of bioactive compounds from plant foods on mitochondrial function: A focus on apoptotic mechanisms

(2014) Tamara Y. Forbes-Hernández et al.   FOOD AND CHEMICAL TOXICOLOGY

Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency

(2014) Tuo Zhang et al.   FOOD RESEARCH INTERNATIONAL

Some Anthocyanins Could Be Efficiently Absorbed across the Gastrointestinal Mucosa: Extensive Presystemic Metabolism Reduces Apparent Bioavailability

(2014) Jim Fang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Immunomodulatory Effect of a Wild Blueberry Anthocyanin-Rich Extract in Human Caco-2 Intestinal Cells

(2014) Valentina Taverniti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Strawberry and Human Health: Effects beyond Antioxidant Activity

(2014) Francesca Giampieri et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Role of Sodium-Dependent Glucose Transporter 1 and Glucose Transporter 2 in the Absorption of Cyanidin-3-O-β-Glucoside in Caco-2 Cells

(2014) Tang-Bin Zou et al.   Nutrients

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins

(2013) Iva Fernandes et al.   FOOD CHEMISTRY

Investigating the Transport Dynamics of Anthocyanins from Unprocessed Fruit and Processed Fruit Juice from Sour Cherry (Prunus cerasus L.) across Intestinal Epithelial Cells

(2013) Gamze Toydemir et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Benefits of polyphenols on gut microbiota and implications in human health

(2013) Fernando Cardona et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Extraction of phenolic compounds from bilberry (Vaccinium myrtillus L.) press residue: Effects on phenolic composition and cell proliferation

(2013) Kjersti Aaby et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Red Chicory (Cichorium intybusL. cultivar) as a Potential Source of Antioxidant Anthocyanins for Intestinal Health

(2013) Laura D'evoli et al.   Oxidative Medicine and Cellular Longevity

Regulation of Glucose Transporter Expression in Human Intestinal Caco-2 Cells following Exposure to an Anthocyanin-Rich Berry Extract

(2013) Fawaz Alzaid et al.   PLoS One

Bioavailability of anthocyanins and derivatives

(2013) Iva Fernandes et al.   Journal of Functional Foods

On the bioavailability of flavanols and anthocyanins: Flavanol–anthocyanin dimers

(2012) Iva Fernandes et al.   FOOD CHEMISTRY

Wine extracts from Sardinian grape varieties attenuate membrane oxidative damage in Caco-2 cell monolayers

(2012) Monica Deiana et al.   FOOD CHEMISTRY

Bilberry and blueberry anthocyanins act as powerful intracellular antioxidants in mammalian cells

(2012) Spela Moze Bornsek et al.   FOOD CHEMISTRY

Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

(2012) Michael Betz et al.   FOOD RESEARCH INTERNATIONAL

A new approach on the gastric absorption of anthocyanins

(2012) Iva Fernandes et al.   Food & Function

Anthocyanins in Cardiovascular Disease

(2012) Taylor C. Wallace   Advances in Nutrition

Araçá (Psidium cattleianum Sabine) fruit extracts with antioxidant and antimicrobial activities and antiproliferative effect on human cancer cells

(2011) Aline Lisboa Medina et al.   FOOD CHEMISTRY

Effect of Processing of Black Currant Press-Residue on Polyphenol Composition and Cell Proliferation

(2011) Linda Holtung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

(2011) Johannes Oidtmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies

(2011) Takanori Tsuda   MOLECULAR NUTRITION & FOOD RESEARCH

Inhibitory Effect of Antioxidant Extracts From Various Potatoes on the Proliferation of Human Colon and Liver Cancer Cells

(2011) Quanyi Wang et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Strawberry Polyphenols Attenuate Ethanol-Induced Gastric Lesions in Rats by Activation of Antioxidant Enzymes and Attenuation of MDA Increase

(2011) José M. Alvarez-Suarez et al.   PLoS One

Organic acid bioavailability from banana and sweet potato using an in vitro digestion and Caco-2 cell model

(2010) Houda Sabboh-Jourdan et al.   EUROPEAN JOURNAL OF NUTRITION

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Gut Metabolites of Anthocyanins, Gallic Acid, 3-O-Methylgallic Acid, and 2,4,6-Trihydroxybenzaldehyde, Inhibit Cell Proliferation of Caco-2 Cells

(2010) Sarah C. Forester et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Transepithelial Transport and Metabolism of New Lipophilic Ether Derivatives of Hydroxytyrosol by Enterocyte-like Caco-2/TC7 Cells

(2010) Gema Pereira-Caro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bog Bilberry (Vaccinium uliginosum L.) Extract Reduces Cultured Hep-G2, Caco-2, and 3T3-L1 Cell Viability, Affects Cell Cycle Progression, and Has Variable Effects on Membrane Permeability

(2010) Jia Liu et al.   JOURNAL OF FOOD SCIENCE

Anthocyanins are Bioavailable in Humans following an Acute Dose of Cranberry Juice

(2010) Paul E. Milbury et al.   JOURNAL OF NUTRITION

Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco-2 cells

(2010) Susana Manzano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

In vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.)

(2009) Lisbeth A. Pacheco-Palencia et al.   FOOD CHEMISTRY

Digestion stability and evaluation of the metabolism and transport of olive oil phenols in the human small-intestinal epithelial Caco-2/TC7 cell line

(2009) Aranzazu Soler et al.   FOOD CHEMISTRY

Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

(2009) Craig S. Charron et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products

(2009) Colin D. Kay et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2

(2009) Ana Faria et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The Caco-2 cell monolayer: usefulness and limitations

(2008) Huadong Sun et al.   Expert Opinion on Drug Metabolism & Toxicology

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Studies of intestinal permeability of 36 flavonoids using Caco-2 cell monolayer model

(2008) Xiao-Juan Tian et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Absorption of Black Currant Anthocyanins by Monolayers of Human Intestinal Epithelial Caco-2 Cells Mounted in Ussing Type Chambers

(2008) Robert E. Steinert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Berry Extracts Exert Different Antiproliferative Effects against Cervical and Colon Cancer Cells Grown in Vitro

(2008) Gordon J. McDougall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells

(2008) Ingrid Elisia et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Absorption, conjugation and efflux of the flavonoids, kaempferol and galangin, using the intestinal CaCo-2/TC7 cell model

(2008) Robert Barrington et al.   Journal of Functional Foods