Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
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- 作者：Veronica Vallia ; Francesca Danesia ; Andrea Gianottia ; Mattia Di Nunziob ; Danielle Laure Taneyo Saaa ; Alessandra Bordonia ; b ; alessandra.bordoni@unibo.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：AGEs ; advanced glycation end products ; β-CE ; β-carotene equivalents ; CFU ; colony-forming unit ; DMEM ; Dulbecco's modified Eagle's medium ; DPBS ; Dulbecco's phosphate-buffered saline ; DURL ; cookies made with Italian whole-grain durum wheat fermented using S. cerevisiae and LAB ; DURS ; cookies made with Italian whole grain durum wheat fermented using S. cerevisiae ; EBSS ; Earle's balanced salt solution ; fwb ; flour weight basis ; GAE ; gallic acid equivalent ; GSH ; reduced glutathione ; IL-8 ; interleukin-8
- 刊名：Food Research International
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：88
- 期：part_PB
- 页码：256-262
- 全文大小：528 K
文摘
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KAMUT® has a higher concentration of bioactives than Khorasan and durum.
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Whole grain cereals protect HepG2 cells from oxidation and inflammation.
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Protective activity towards oxidation and inflammation is KAMUT® > khorasan > durum.
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In vitro digestion allows cell supplementation with real food.