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Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells

Anthocyanins are substances with multiple physiological activities widely present in red wine, but the influence of structure (methylation, hydroxylation, acylation, glycosylation) on the transport remains ill-defined. In the present study, Caco-2 monolayers were used as an in vitro model of the abs...

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Detalles Bibliográficos
Autores principales:	Liu, Yang, Lin, Jiali, Cheng, Tiantian, Liu, Yangjie, Han, Fuliang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740975/ https://www.ncbi.nlm.nih.gov/pubmed/36496602 http://dx.doi.org/10.3390/foods11233793

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