| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5167638 | Phytochemistry | 2007 | 10 Pages |
Abstract
The stability of red cabbage anthocyanins was assessed by an in vitro procedure that simulates human gastrointestinal digestion. Anthocyanins acylated with hydroxycinnamic acids were more stable than the unacylated forms with a marked difference in stability between different acylated hydroxycinnamic acids.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Gordon J. McDougall, Stewart Fyffe, Pat Dobson, Derek Stewart,