Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

(2015) Gian Carlo Tenore et al.   FOOD CHEMISTRY

Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding

(2015) Fátima Rubio-Senent et al.   FOOD HYDROCOLLOIDS

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

(2015) Gardhi Arachchilage Aruna Ranjith Perera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity

(2014) Li-Jin Wang et al.   FOOD CHEMISTRY

In vitro antioxidant and anti-inflammatory activities of Radix Isatidis extract and bioaccessibility of six bioactive compounds after simulated gastro-intestinal digestion

(2014) Ping Xiao et al.   JOURNAL OF ETHNOPHARMACOLOGY

In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols

(2013) Gian Carlo Tenore et al.   FOOD CHEMISTRY

Polyphenols and triterpenes from Chaenomeles fruits: Chemical analysis and antioxidant activities assessment

(2013) Hui Du et al.   FOOD CHEMISTRY

Effects of Goishi tea on diet-induced obesity in mice

(2013) Kohei Jobu et al.   FOOD RESEARCH INTERNATIONAL

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

(2013) María Janeth Rodríguez-Roque et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Preparation of succinylated derivatives of psyllium and their physicochemical and bile acid-binding properties

(2011) Yuge Niu et al.   FOOD CHEMISTRY

Use and indications of cholestyramine and bile acid sequestrants

(2011) Franco Scaldaferri et al.   Internal and Emergency Medicine

Cholesterol-Lowering Activity of the Major Polyphenols in Grape Seed

(2011) Sathaporn Ngamukote et al.   MOLECULES

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

(2010) Lena Galvez Ranilla et al.   BIORESOURCE TECHNOLOGY

Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea

(2010) S. Jayasekera et al.   FOOD CHEMISTRY

Effects of Theabrownin from Pu-erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action

(2010) Jiashun Gong et al.   JOURNAL OF FOOD SCIENCE

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Polyphenol contents and antioxidant activity of soybean seed extracts

(2008) D MALENCIC et al.   BIORESOURCE TECHNOLOGY