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Astaxanthin in cardiovascular health and disease: mechanisms of action, therapeutic merits, and knowledge gaps
Food Funct., 2017, 8,39-63DOI: 10.1039/C6FO01721E, Review ArticleFrancesco Visioli, Christian ArtariaCardiovascular disease is the main contributor to morbidity and mortality worldwide.The content of this RSS Feed (c) The Royal Society of Chemistry
Chewing bread: impact on alpha-amylase secretion and oral digestion
Food Funct., 2016, Accepted ManuscriptDOI: 10.1039/C6FO00963H, PaperMarianne Joubert, Chantal Septier, Helene Brignot, Christian Salles, Maud Panouille, Gilles Feron, Carole TournierDuring chewing, saliva helps in preparing the food bolus by agglomerating formed particles, and it initiates enzymatic food breakdown.
The protective effect of Betulinic acid (BA) diabetic nephropathy on streptozotocin (STZ)-induced diabetic rats
Food Funct., 2016, Accepted ManuscriptDOI: 10.1039/C6FO01601D, PaperTianheng Ma, Rui Xie, Hong Zhang, Xingzhou Wang, xiaozhong Yang, Shanhong Wu, Honggang Wang, Peng ShenThe present study was designed to investigate the protective effect of Betulinic acid (BA) on streptozotocin (STZ)-induced diabetic rats. The rats were intraperitoneally injected with STZ (35 mg/kg). 7 days...The content of this RSS Feed (c) The Royal Society of Chemistry
AN INTEGRAL STUDY OF CYCLODEXTRINS AS SOLUBILITY ENHANCERS OF [small alpha]-METHYLSTILBENE, A RESVERATROL ANALOGUE
Food Funct., 2016, Accepted ManuscriptDOI: 10.1039/C6FO01677D, PaperAdrian Matencio, Samanta Hernandez-Garcia, Francisco Garcia-Carmona, Jose Manuel Lopez NicolasTrans-[small alpha]-Methylstilbene (tMS), a resveratrol analogue, has recently been studied in a search of new bioactivities. However, such studies do not take into account that the poor solubility of tMS in...The content of this RSS Feed (c) The Royal Society of Chemistry
Influence of double (w1/o/w2) emulsion composition on lubrication properties
Food Funct., 2016, Accepted ManuscriptDOI: 10.1039/C6FO01523A, PaperAnika Oppermann, Lisa Verkaaik, M. Stieger, Elke ScholtenDouble (w1/o/w2) emulsions are potential fat replacers in foods. Fats are known for its lubricating properties which contribute to texture perception. It is therefore of interest to understand how the...The content of this RSS Feed (c) The Royal Society of Chemistry