Ascorbic acid, sucrose and olive oil lipids mitigate the inhibitory effects of pectin on the bioaccessibility and Caco-2 cellular uptake of ferulic acid and naringenin
Keyword(s):
Sucrose and olive oil successfully negate the inhibitory effect of pectin on the overall in vitro availability of ferulic acid and naringenin by substantially increasing the bioaccessibility and not cellular uptake of the phenolics.
1989 ◽
Vol 61
(02)
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pp. 254-258
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1957 ◽
Vol 35
(12)
◽
pp. 1135-1144
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