Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation.

Jokioja, Johanna; Yang, Baoru; Linderborg, Kaisa M

Jokioja, Johanna; Yang, Baoru; Linderborg, Kaisa M.

Afiliação

Jokioja J; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland.
Yang B; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland.
Linderborg KM; Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland.

Compr Rev Food Sci Food Saf ; 20(6): 5570-5615, 2021 11.

Article em En | MEDLINE | ID: mdl-34611984

Assuntos

Antocianinas; Frutas; Antocianinas/metabolismo; Disponibilidade Biológica; Metabolismo dos Carboidratos; Frutas/metabolismo; Humanos; Inflamação

Palavras-chave

acylated anthocyanins; bioavailability; inflammation; nutrition; phenolics; pigments; postprandial carbohydrate metabolism

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Frutas / Antocianinas Tipo de estudo: Prognostic_studies / Risk_factors_studies Limite: Humans Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google