Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion

In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

(2014) M. Alminger et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion

(2013) Hernan Brice Kenmogne-Domguia et al.   FOOD CHEMISTRY

Alterations in the Intestinal Assimilation of Oxidized PUFAs Are Ameliorated by a Polyphenol-Rich Grape Seed Extract in an In Vitro Model and Caco-2 Cells

(2013) Rodrigo Maestre et al.   JOURNAL OF NUTRITION

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

(2012) Florence Barbé et al.   FOOD CHEMISTRY

Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions

(2012) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

(2012) Karin Larsson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products

(2012) Colin D. Kay et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary intake of 337 polyphenols in French adults

(2011) Jara Pérez-Jiménez et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Flavonoid-rich apples and nitrate-rich spinach augment nitric oxide status and improve endothelial function in healthy men and women: a randomized controlled trial

(2011) Catherine P. Bondonno et al.   FREE RADICAL BIOLOGY AND MEDICINE

Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids

(2010) Encarnación Goicoechea et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of serum albumin and the flavonol quercetin on the peroxidase activity of metmyoglobin

(2010) Bénédicte Lorrain et al.   FREE RADICAL BIOLOGY AND MEDICINE

Chemical Modeling of Heme-Induced Lipid Oxidation in Gastric Conditions and Inhibition by Dietary Polyphenols

(2009) Bénédicte Lorrain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Intestinal Inflammation Increases Gastrointestinal Threonine Uptake and Mucin Synthesis in Enterally Fed Minipigs

(2009) Didier Rémond et al.   JOURNAL OF NUTRITION

Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal

(2009) Matthew Kuffa et al.   Journal of Functional Foods

Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review

(2008) MarÍa D. Guillén et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

(2008) B. Min et al.   JOURNAL OF FOOD SCIENCE

A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

(2007) Shlomit Gorelik et al.   FASEB JOURNAL