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You searched for: Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Source 2017 v.65 no.1 Remove constraint Source: 2017 v.65 no.1 Subject DNA damage Remove constraint Subject: DNA damage
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1. Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells

Author:
Del Pino-García, Raquel; Rivero-Pérez, María D.; González-SanJosé, María L.; Ortega-Heras, Miriam; García Lomillo, Javier; Muñiz, Pilar
Source:
Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 66-73
ISSN:
1520-5118
Subject:
DNA damage; bioavailability; cell viability; chemoprevention; colon; colorectal neoplasms; dietary fiber; digestion; flavorings; inhibitory concentration 50; intestinal microorganisms; phenolic acids; polyphenols; pomace; red wines; seeds; short chain fatty acids; small intestine
Abstract:
... This study evaluates the antiproliferative and antigenotoxic actions of powdered red wine pomace seasonings (Sk-S, seedless; W–S, whole; Sd-S, seeds). In vitro gastrointestinal digested and colonic fermented fractions of the seasonings were used as cell treatments. Phenolic acids from Sk-S showed the highest bioaccessibility in the small intestine, whereas polyphenols contained in Sd-S might be th ...
DOI:
10.1021/acs.jafc.6b04561