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1.
p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions.
Int J Mol Sci
; 17(11)2016 Nov 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-27827954
2.
Chemically synthesized glycosides of hydroxylated flavylium ions as suitable models of anthocyanins: binding to iron ions and human serum albumin, antioxidant activity in model gastric conditions.
Molecules
; 19(12): 20709-30, 2014 Dec 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-25514218
3.
Olive phenols efficiently inhibit the oxidation of serum albumin-bound linoleic acid and butyrylcholine esterase.
Biochim Biophys Acta
; 1790(4): 240-8, 2009 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-19714864
4.
Flavonoids and their oxidation products protect efficiently albumin-bound linoleic acid in a model of plasma oxidation.
Biochim Biophys Acta
; 1770(6): 958-65, 2007 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-17428609
5.
The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility.
Food Chem
; 240: 314-322, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946277
6.
Inhibition of the peroxidation of linoleic acid by the flavonoid quercetin within their complex with human serum albumin.
Free Radic Biol Med
; 43(2): 241-52, 2007 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-17603933
7.
Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars.
Food Res Int
; 95: 125-133, 2017 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-28395820
8.
Regio- and stereoselective oxidation of linoleic acid bound to serum albumin: identification by ESI-mass spectrometry and NMR of the oxidation products.
Chem Phys Lipids
; 138(1-2): 60-8, 2005 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-16229828
9.
Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical.
J Agric Food Chem
; 51(3): 615-22, 2003 Jan 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-12537431
10.
Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms.
Food Funct
; 5(6): 1186-202, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24700074
11.
Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion.
Food Funct
; 5(9): 2166-74, 2014 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-25029433
12.
Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions.
J Agric Food Chem
; 61(27): 6679-92, 2013 Jul 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-23731189
13.
Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions.
J Agric Food Chem
; 60(36): 9074-81, 2012 Sep 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-22860567
14.
The impact of industrial processing on health-beneficial tomato microconstituents.
Food Chem
; 134(4): 1786-95, 2012 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23442622
15.
Food grade lingonberry extract: polyphenolic composition and in vivo protective effect against oxidative stress.
J Agric Food Chem
; 59(7): 3330-9, 2011 Apr 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-21375302
16.
Chemical synthesis of citrus flavanone glucuronides.
J Agric Food Chem
; 58(14): 8437-43, 2010 Jul 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-20590155
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