Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro (2024)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - IQSC ; SALIBA, ANA SOFIA MARTELLI CHAIB - CENA ; LAZARINI, JOSY GOLDONI - ESALQ ; AMARAL, JOSÉ EDUARDO PEDROSO GOMES DO - CENA
- Unidades: ESALQ; IQSC; CENA
- DOI: 10.1016/j.foodchem.2023.137234
- Subjects: ABELHAS; ANTI-INFLAMATÓRIOS; CARQUEJA; COMPOSTOS FENÓLICOS; DIGESTÃO; FLAVONOIDES; PÓLEN
- Keywords: Célula Caco-2; Fenilamidas; Pão de abelha
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 432, art. 137234, p. 1-8, 2024
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
- Licença: publisher-specific-oa
-
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, v. 432, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137234. Acesso em: 28 dez. 2025. -
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Martarello, N. S., Lazarini, J. G., Amaral, J. E. P. G. do, Luz, C. F. P. da, & Alencar, S. M. de. (2024). Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, 432, 1-8. doi:10.1016/j.foodchem.2023.137234 -
NLM
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234 -
Vancouver
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234 - Brazilian organic honeydew reduces in vitro and in vivo periodontal disease-related subgingival biofilm
- Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities
- Fruits native to South America: a narrative review of their biological properties and chemical profiles
- Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo
- Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis
- Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut
- Brazilian propolis microencapsulation: effects on biological activities and gut modulation
- Hypoglycemic effect of Coffea arabica leaf extracts and major bioactive constituents
- Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion
- Ivermectin modulates macrophage activity and enhances bacterial clearance in Pseudomonas aeruginosa acute pneumonia
Informações sobre o DOI: 10.1016/j.foodchem.2023.137234 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
P20703.pdf |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
