| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538697 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The interactions that can occur between the red wine polymeric material and anthocyanins were studied. ⺠For each anthocyanin the retention by the wine polymeric material was evaluated by diffusion through a dialysis membrane. ⺠Coumaroyl and acetyl derivatives were more retained than the non acylated anthocyanins. ⺠The gradual dosage of anthocyanins could contribute for a longer exposure of their health benefit properties upon ingestion.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Fernando J. Gonçalves, SÃlvia M. Rocha, Manuel A. Coimbra,