188 related articles for article (PubMed ID: 18759438)
1. Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.).
Gallardo-Guerrero L; Gandul-Rojas B; Mínguez-Mosquera MI
J Agric Food Chem; 2008 Sep; 56(18):8379-86. PubMed ID: 18759438
[TBL] [Abstract][Full Text] [Related]
2. Assessment of degradation and intestinal cell uptake of carotenoids and chlorophyll derivatives from spinach puree using an in vitro digestion and Caco-2 human cell model.
Ferruzzi MG; Failla ML; Schwartz SJ
J Agric Food Chem; 2001 Apr; 49(4):2082-9. PubMed ID: 11308371
[TBL] [Abstract][Full Text] [Related]
3. Influence of the chlorophyll pigment structure on its transfer from an oily food matrix to intestinal epithelium cells.
Gandul-Rojas B; Gallardo-Guerrero L; Mínguez-Mosquera MI
J Agric Food Chem; 2009 Jun; 57(12):5306-14. PubMed ID: 19456162
[TBL] [Abstract][Full Text] [Related]
4. Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned.
O'Sullivan L; Ryan L; Aherne SA; O'Brien NM
Nutr Res; 2008 Aug; 28(8):532-8. PubMed ID: 19083456
[TBL] [Abstract][Full Text] [Related]
5. HPLC determination of chlorophyll and carotenoid pigments in processed green pea cultivars (Pisum sativum L.).
Edelenbos M; Christensen LP; Grevsen K
J Agric Food Chem; 2001 Oct; 49(10):4768-74. PubMed ID: 11600019
[TBL] [Abstract][Full Text] [Related]
6. Inhibitory effects of chlorophyll pigments on the bioaccessibility of β-carotene: Influence of chlorophyll structure and oil matrix.
Chen K; Li Y; Zhou C; Wang Y; Zalán Z; Cai T
Food Chem; 2024 Sep; 451():139457. PubMed ID: 38703726
[TBL] [Abstract][Full Text] [Related]
7. In vitro micellarization and intestinal cell uptake of cis isomers of lycopene exceed those of all-trans lycopene.
Failla ML; Chitchumroonchokchai C; Ishida BK
J Nutr; 2008 Mar; 138(3):482-6. PubMed ID: 18287353
[TBL] [Abstract][Full Text] [Related]
8. Gastric digestion of pea ferritin and modulation of its iron bioavailability by ascorbic and phytic acids in caco-2 cells.
Bejjani S; Pullakhandam R; Punjal R; Nair KM
World J Gastroenterol; 2007 Apr; 13(14):2083-8. PubMed ID: 17465452
[TBL] [Abstract][Full Text] [Related]
9. Polyphenol Content of Green Pea (
Guo F; Tsao R; Li C; Wang X; Zhang H; Jiang L; Sun Y; Xiong H
J Agric Food Chem; 2022 Mar; 70(11):3477-3488. PubMed ID: 35262351
[TBL] [Abstract][Full Text] [Related]
10. Assessment of lutein bioavailability from meals and a supplement using simulated digestion and caco-2 human intestinal cells.
Chitchumroonchokchai C; Schwartz SJ; Failla ML
J Nutr; 2004 Sep; 134(9):2280-6. PubMed ID: 15333717
[TBL] [Abstract][Full Text] [Related]
11. Digestive Stability, micellarization, and uptake of beta-carotene isomers by Caco-2 human intestinal cells.
Ferruzzi MG; Lumpkin JL; Schwartz SJ; Failla M
J Agric Food Chem; 2006 Apr; 54(7):2780-5. PubMed ID: 16569076
[TBL] [Abstract][Full Text] [Related]
12. Sodium copper chlorophyllin: in vitro digestive stability and accumulation by Caco-2 human intestinal cells.
Ferruzzi MG; Failla ML; Schwartz SJ
J Agric Food Chem; 2002 Mar; 50(7):2173-9. PubMed ID: 11902975
[TBL] [Abstract][Full Text] [Related]
13. Bioaccessibility and intestinal cell uptake of astaxanthin from salmon and commercial supplements.
Chitchumroonchokchai C; Failla ML
Food Res Int; 2017 Sep; 99(Pt 2):936-943. PubMed ID: 28847430
[TBL] [Abstract][Full Text] [Related]
14. Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum annuum).
Victoria-Campos CI; Ornelas-Paz Jde J; Yahia EM; Failla ML
J Agric Food Chem; 2013 Apr; 61(15):3642-53. PubMed ID: 23517119
[TBL] [Abstract][Full Text] [Related]
15. Assessment of coenzyme Q10 absorption using an in vitro digestion-Caco-2 cell model.
Bhagavan HN; Chopra RK; Craft NE; Chitchumroonchokchai C; Failla ML
Int J Pharm; 2007 Mar; 333(1-2):112-7. PubMed ID: 17092667
[TBL] [Abstract][Full Text] [Related]
16. Development of an in vitro digestion method to assess carotenoid bioavailability from meals.
Garrett DA; Failla ML; Sarama RJ
J Agric Food Chem; 1999 Oct; 47(10):4301-9. PubMed ID: 10552806
[TBL] [Abstract][Full Text] [Related]
17. Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake.
Nass PP; do Nascimento TC; Fernandes AS; Caetano PA; de Rosso VV; Jacob-Lopes E; Zepka LQ
Food Res Int; 2022 Jul; 157():111469. PubMed ID: 35761700
[TBL] [Abstract][Full Text] [Related]
18. Micellarisation of carotenoids from raw and cooked vegetables.
Ryan L; O'Connell O; O'Sullivan L; Aherne SA; O'Brien NM
Plant Foods Hum Nutr; 2008 Sep; 63(3):127-33. PubMed ID: 18587647
[TBL] [Abstract][Full Text] [Related]
19. Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds.
Chen K; Roca M
Food Chem; 2019 Oct; 295():101-109. PubMed ID: 31174738
[TBL] [Abstract][Full Text] [Related]
20. Insights on the intestinal absorption of chlorophyll series from microalgae.
Fernandes AS; Nascimento TC; Pinheiro PN; de Rosso VV; de Menezes CR; Jacob-Lopes E; Zepka LQ
Food Res Int; 2021 Feb; 140():110031. PubMed ID: 33648259
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]