Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro

被引：0
|
作者：
Feng, Yicheng [1 ]
Mou, Dehua [1 ]
机构：
[1] College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang,050000, China
来源：
Shipin Kexue/Food Science | 2018年 / 39卷 / 07期
关键词：
D O I：
10.7506/spkx1002-6630-201807021
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：139 / 145
相关论文
共 50 条
  • [1] Changes in Polyphenol Contents and Antioxidant Activity in Hawthorn (Crataegus pinnatifida Bunge)during Simulated Gastrointestinal Digestion
    Chen, Ximiao
    Li, Meiying
    Xu, Qiuli
    Xiong, Chuxin
    Sun, Yuanming
    Shipin Kexue/Food Science, 2019, 40 (05): : 31 - 37
  • [2] Effects of in Vitro Simulated Gastrointestinal Digestion on Antioxidant Components and Activity of Raspberry
    Shi C.
    Chen X.
    Li R.
    Wang Y.
    Xie C.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (02) : 83 - 90
  • [3] Effects of Simulated Gastrointestinal Digestion on Active Components and Antioxidant Activity of Fermented Tea (Camellia sinensis) Jiaosu in Vitro
    Ye C.
    Fan H.
    Bao H.
    Wang Z.
    Sha R.
    Fang S.
    Hu X.
    Jiang L.
    Li D.
    Yuan M.
    Mao J.
    Science and Technology of Food Industry, 2021, 42 (18) : 64 - 72
  • [4] Changes of Bioactive Components and Antioxidant Capacity of Pear Ferment in Simulated Gastrointestinal Digestion In Vitro
    Zhang, Xiaoying
    Li, Yiming
    Li, Yue
    Zhao, Jiangli
    Cheng, Yudou
    Wang, Yongxia
    Guan, Junfeng
    FOODS, 2023, 12 (06)
  • [5] The Changes of Phenolic Contents and Antioxidant Activity of Quinoa during Simulated in Vitro Digestion
    Xiang Z.
    Deng J.
    Chen J.
    Zhu Y.
    Xia C.
    Lin C.
    Yang K.
    Liu T.
    Journal of Chinese Institute of Food Science and Technology, 2021, 21 (08) : 283 - 290
  • [6] Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion
    You, Lijun
    Zhao, Mouming
    Regenstein, Joe M.
    Ren, Jiaoyan
    FOOD CHEMISTRY, 2010, 120 (03) : 810 - 816
  • [7] Changes in antioxidant activity and phenol content in choerospondias axillaris fruits during simulated gastrointestinal digestion
    Li, Ti (liti@ncu.edu.cn), 1600, Chinese Chamber of Commerce (37):
  • [8] Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
    Menchaca-Armenta, Mariela
    Frutos, Maria Jose
    Ramirez-Wong, Benjamin
    Valero-Cases, Estefania
    Muelas-Domingo, Raquel
    Quintero-Ramos, Armando
    Torres-Chavez, Patricia Isabel
    Carbonell-Barrachina, Angel A.
    Ledesma-Osuna, Ana Irene
    Campas-Baypoli, Olga Nydia
    FOOD CHEMISTRY, 2023, 405
  • [9] Contribution of in vitro simulated gastrointestinal digestion to the antioxidant activity of Porphyra dioica conchocelis
    Pimentel, Filipa B.
    Cermeno, Maria
    Kleekayai, Thanyaporn
    Machado, Susana
    Rego, Andreia
    Fernandes, Eduarda
    Alves, Rita C.
    Oliveira, M. Beatriz P. P.
    FitzGerald, Richard J.
    ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, 2020, 51
  • [10] Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion
    Miyahira, Roberta Fontanive
    de Lima Pena, Fabiola
    Fabiano, Giovanna Alexandre
    de Oliveira Lopes, Jean
    Ponte, Luis Gustavo Saboia
    da Cunha, Diogo Thimoteo
    Bezerra, Rosangela Maria Neves
    Antunes, Adriane Elisabete Costa
    PLANT FOODS FOR HUMAN NUTRITION, 2022, 77 (02) : 233 - 240
12345