Biotransformed grape pomace as a potential source of anti-inflammatory polyphenolics: Effects in Caco-2 cells
Isabela Mateus Martins, Gabriela Alves Macêdo, Juliana Alves Macedo
Topics & Concepts
PomacePolyphenolChemistryProanthocyanidinCaco-2Food scienceGrape seedAnti-inflammatoryBiochemistryBiologyPharmacologyCellAntioxidantPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPlant biochemistry and biosynthesis