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- Del Pino-García, Raquel; Rivero-Pérez, María D.; González-SanJosé, María L.; Ortega-Heras, Miriam; García Lomillo, Javier; Muñiz, Pilar
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 66-73
- 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
- ... 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 ...
- Gupta, Rinkesh Kumar; Gupta, Kriti; Sharma, Akanksha; Das, Mukul; Ansari, Irfan Ahmad; Dwivedi, Premendra D.
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 6-22
- Cicer arietinum; allergens; bioactive compounds; carotenoids; chickpeas; dietary fiber; health promotion; human diseases; human nutrition; hypersensitivity; isoflavones; lectins; nutrient content; nutrients; oligosaccharides; phenolic compounds; phytic acid; proteinase inhibitors; researchers; resistant starch; risk; saponins; sterols; toxicity; unsaturated fatty acids; Mediterranean region
- ... Chickpeas (CPs) are one of the most commonly consumed legumes, especially in the Mediterranean area as well as in the Western world. Being one of the most nutritional elements of the human diet, CP toxicity and allergy have raised health concerns. CPs may contain various antinutritional compounds, including protease inhibitors, phytic acid, lectins, oligosaccharides, and some phenolic compounds th ...