Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage.

Bao, Tao; Zhang, Ming; Zhou, Yuanqing; Chen, Wei

Bao, Tao; Zhang, Ming; Zhou, Yuanqing; Chen, Wei.

Afiliação

Bao T; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Zhang M; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Zhou Y; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
Chen W; Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. zjuchenwei@zju.edu.cn.

J Zhejiang Univ Sci B ; 22(5): 397-409, 2021 May 15.

Article em En | MEDLINE | ID: mdl-33973421

Assuntos

Antioxidantes/farmacologia; Fermentação; Microbioma Gastrointestinal; Fenóis/metabolismo; Ziziphus/química; Células CACO-2; Células Cultivadas; Dano ao DNA; Frutas/química; Glutationa/metabolismo; Humanos; Fenóis/análise; Espécies Reativas de Oxigênio/metabolismo; Uretana/farmacologia

Palavras-chave

Antioxidant activity; Ethyl carbamate; Gut microbiota fermentation; Jujube; Polyphenols

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Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 3_ND Base de dados: MEDLINE Assunto principal: Fenóis / Ziziphus / Fermentação / Microbioma Gastrointestinal / Antioxidantes Limite: Humans Idioma: En Revista: J Zhejiang Univ Sci B Ano de publicação: 2021 Tipo de documento: Article

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