Interactions of Natural Flavones with Iron Are Affected by 7-O-Glycosylation, but Not by Additional 6″-O-Acylation

[Image: see text] In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-O-glycosylation and additional 6″-O-acetylation or 6″-O-malonylation of flavones on...

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Detalles Bibliográficos
Autores principales: Bijlsma, Judith, de Bruijn, Wouter J. C., Koppelaar, Jamie, Sanders, Mark G., Velikov, Krassimir P., Vincken, Jean-Paul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10278068/
https://www.ncbi.nlm.nih.gov/pubmed/37342238
http://dx.doi.org/10.1021/acsfoodscitech.3c00112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10278068/
https://www.ncbi.nlm.nih.gov/pubmed/37342238
http://dx.doi.org/10.1021/acsfoodscitech.3c00112

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