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The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals
Increased interest in glycemic response derives from its linkage with chronic diseases, including obesity and type 2 diabetes. Our objective was to develop an in vitro method that predicts glycemicExpand
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Green tea, white tea, and Pelargonium purpureum increase the antioxidant capacity of plasma and some organs in mice.
OBJECTIVE We tested in mice the hypothesis that ingestion of infusions of green tea, white tea, or the aromatic plant Pelargonium purpureum increases total antioxidant capacity (TAC) of plasma andExpand
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Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: new developments.
Abstract In vitro methods have been developed for the prediction of iron bioavailability from foods and supplements. The dialyzability method measures dialyzable iron, released during a simulatedExpand
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Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals.
The dialyzability method has been considered a convenient option for screening a large number of samples for iron bioavailability. A new setup that allows the rapid and efficient application of theExpand
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Milk peptides increase iron dialyzability in water but do not affect DMT-1 expression in Caco-2 cells.
In vitro digestion of milk produces peptide fractions that enhance iron uptake by Caco-2 cells. The objectives of this study were to investigate whether these fractions (a) exert their effect byExpand
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Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors
Quantitative and qualitative changes in the phenolic composition of red wine may occur during digestion in the lumen, particularly when other dietary components are present. In this study, mixturesExpand
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Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion
The hypothesis that iron and phenolics interact in the lumen during digestion and, consequently, decrease the antioxidant capacity of phenolics, was investigated in vitro. Mixtures of red wine, iron,Expand
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Peptides isolated from in vitro digests of milk enhance iron uptake by caco-2 cells.
Milk proteins, during digestion, produce a range of biologically active peptides. Among those are peptides that may enhance iron absorption. The objective of this project was to investigate theExpand
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Dessert formulation using sucralose and dextrin affects favorably postprandial response to glucose, insulin, and C-peptide in type 2 diabetic patients.
BACKGROUND Dessert compositions may conform to diabetic diet when it contains low sugar or artificial sweetener to replace sugar. However, it is still questionable whether glycemic control in type 2Expand
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Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model.
The hypothesis that incorporation of epigallocatechin gallate (EGCG) into nanoemulsions may increase its bioactivity compared with EGCG aqueous solutions was examined in mice. After an in vitro studyExpand
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