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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 ...
- Zhao, Liang; Wu, Haohao; Zeng, Mingyong; Huang, Hai
- Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 174-181
- Engraulis japonicus; anchovies; biomass; coatings; digestion; gastrointestinal system; glycogen; iron absorption; light scattering; meat; micelles; nanoparticles; peptides; phospholipids; transmission electron microscopy
- ... A ferric oxyhydroxide nanoparticle (FeONP)-mediated mechanism has been suggested recently for anchovy (Engraulis japonicus) meat (AM) enhancement of non-heme iron absorption. The current paper fractionates AM biomass into protein (70.67%), lipid (20.98%), and carbohydrate (i.e., glycogen and mucopolysaccharide, 1.07%) and evaluates their capacities in templating the formation of FeONPs under simul ...