Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion (2023)
- Authors:
- USP affiliated authors: PURGATTO, EDUARDO - FCF ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; SPADA, FERNANDA PAPA - ESALQ ; BATISTA, POLLYANNA SOUZA - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - ESALQ ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA ; AMARAL, JOSÉ EDUARDO PEDROSO GOMES DO - CENA
- Unidades: FCF; ESALQ; CENA
- DOI: 10.1002/jsfa.12568
- Subjects: JACA; FARINHAS; SEMENTES; ANTIOXIDANTES; CACAU; AROMATIZANTES; ALIMENTOS FERMENTADOS; BIODISPONIBILIDADE; ANTI-INFLAMATÓRIOS; DIGESTÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: p. 1-10, March 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 27 set. 2023. -
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 1-10. doi:10.1002/jsfa.12568 -
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-10.[citado 2023 set. 27 ] Available from: https://doi.org/10.1002/jsfa.12568 -
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-10.[citado 2023 set. 27 ] Available from: https://doi.org/10.1002/jsfa.12568 - Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis
- Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity
- Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo
- Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro
- Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
- Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut
- Hypoglycemic effect of Coffea arabica leaf extracts and major bioactive constituents
- Characterisation of the chocolate aroma in roast jackfruit seeds
- An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil
- Plant genetic diversity by DNA barcoding to investigate propolis origin
Informações sobre o DOI: 10.1002/jsfa.12568 (Fonte: oaDOI API)
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