The Chelating Ability of Plant Polyphenols Can Affect Iron Homeostasis and Gut Microbiota.

Scarano, Aurelia; Laddomada, Barbara; Blando, Federica; De Santis, Stefania; Verna, Giulio; Chieppa, Marcello; Santino, Angelo

Scarano, Aurelia; Laddomada, Barbara; Blando, Federica; De Santis, Stefania; Verna, Giulio; Chieppa, Marcello; Santino, Angelo.

Affiliation

Scarano A; Institute of Science of Food Production, C.N.R. Unit of Lecce, 73100 Lecce, Italy.
Laddomada B; Institute of Science of Food Production, C.N.R. Unit of Lecce, 73100 Lecce, Italy.
Blando F; Institute of Science of Food Production, C.N.R. Unit of Lecce, 73100 Lecce, Italy.
De Santis S; Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, 70125 Bari, Italy.
Verna G; Digestive Health Research Institute, Case Western Reserve University School of Medicine, Cleveland, OH 44106, USA.
Chieppa M; Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy.
Santino A; Institute of Science of Food Production, C.N.R. Unit of Lecce, 73100 Lecce, Italy.

Antioxidants (Basel) ; 12(3)2023 Mar 03.

Article de En | MEDLINE | ID: mdl-36978878

Mots clés

gut microbiota; inflammation; iron metabolism; polyphenols

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Antioxidants (Basel) Année: 2023 Type de document: Article Pays d'affiliation: Italie Pays de publication: Suisse

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