In vitro digestion, absorption and biological activities of acylated anthocyanins from purple sweet potatoes (Ipomoea batatas)
Paula de Aguiar Cipriano, Hyemee Kim, Chuo Fang, Vinícius Paula Venâncio, Susanne U. Mertens‐Talcott, Stephen T. Talcott
Topics & Concepts
ChemistryAnthocyaninPolyphenolHydrolysisDigestion (alchemy)Food scienceIpomoeaBiochemistryChromatographyAntioxidantBotanyBiologyPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesAntioxidant Activity and Oxidative Stress