Oil‐in‐water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

2020 ◽  
Vol 100 (6) ◽  
pp. 2473-2481 ◽  
Author(s):  
Sunsanee Udomrati ◽  
Thidarat Pantoa ◽  
Shoichi Gohtani ◽  
Mitsutoshi Nakajima ◽  
Kunihiko Uemura ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Gastrointestinal Digestion ◽  
Tamarind Seed ◽  
In Vitro Gastrointestinal Digestion ◽  
Oil In Water ◽  
Seed Gum ◽  
Lipid Digestibility

Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities

2021 ◽  
Author(s):  
Wen Xia ◽  
Yanyun Lin ◽  
Ersheng Gong ◽  
Tong Li ◽  
Fengli Lian ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Antiproliferative Activity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Phytochemical Profiles ◽  
Antiproliferative Activities

In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.

scholarly journals Study on the chemical behaviour of bisphenol S during the in vitro gastrointestinal digestion and its bioaccessibility

2021 ◽  
pp. 130758
Author(s):  
Antía Lestido Cardama ◽  
Beatriz Millán Sánchez ◽  
Raquel Sendón ◽  
Ana Rodríguez Bernaldo de Quirós ◽  
Letricia Barbosa-Pereira
Keyword(s):  
Gastrointestinal Digestion ◽  
Bisphenol S ◽  
In Vitro Gastrointestinal Digestion ◽  
Chemical Behaviour
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