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Phospholipids and terpenes modulate Caco-2 transport of açaí anthocyanins.
Cardona, Jorge A; Mertens-Talcott, Susanne U; Talcott, Stephen T.
Affiliation
  • Cardona JA; Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2254, United States; Department of Food Science and Technology, Pan-American School of Agriculture, Zamorano University, PO Box 93, Tegucigalpa, Honduras.
  • Mertens-Talcott SU; Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2254, United States; Department of Vet. Physiology and Pharmacology, Texas A&M University, College Station, TX 77843, United States.
  • Talcott ST; Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843-2254, United States. Electronic address: stalcott@tamu.edu.
Food Chem ; 175: 267-72, 2015 May 15.
Article in En | MEDLINE | ID: mdl-25577079
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phospholipids / Terpenes / Euterpe / Fruit / Anthocyanins Limits: Humans Language: En Journal: Food Chem Year: 2015 Document type: Article Affiliation country: Honduras Country of publication: United kingdom
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phospholipids / Terpenes / Euterpe / Fruit / Anthocyanins Limits: Humans Language: En Journal: Food Chem Year: 2015 Document type: Article Affiliation country: Honduras Country of publication: United kingdom