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Titel:

Encapsulation of anthocyanins from bilberries - Effects on bioavailability and intestinal accessibility in humans

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Mueller, D.; Jung, K.; Winter, M.; Rogoll, D.; Melcher, R.; Kulozik, U.; Schwarz, K.; Richling, E.
Abstract:
Food Chemistry, 248 (2017) 217-224. doi:10.1016/j.foodchem.2017.12.058 ~ Anthocyanins are flavonoids that have been suggested to provide beneficial health effects. The biological activity of anthocyanins is influenced by their pharmacokinetic properties, but anthocyanins are associated with limited bioavailability in humans. In the presented study, we investigated how the encapsulation of bilberry extract (BE), a source of anthocyanins, with either whey protein or citrus pectin influences the...     »
Stichworte:
anthocyanins; Bioavailability; encapsulation; Human intervention; Phloroglucinol aldehyde
Zeitschriftentitel:
Food Chemistry
Jahr:
2018
Band / Volume:
248
Seitenangaben Beitrag:
217--224
Volltext / DOI:
doi:10.1016/j.foodchem.2017.12.058
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