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Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells
Journal article   Peer reviewed

Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

Z Wang, MN Clifford and P Sharp
FOOD CHEMISTRY, Vol.108(1), pp.369-373
01/05/2008
DOI: https://doi.org/10.1016/j.foodchem.2007.10.083

Abstract

Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Nutrition & Dietetics Chemistry CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY NUTRITION & DIETETICS Caco-2 cells Camellia sinensis chlorogenic acids chrysanthemum Dendranthema morifolium flavanols glucose absorption glucose transport GLUT honeysuckle Ilex latifolia Ipomoea batatas kuding SGLT1 sweet potato GASTROINTESTINAL HORMONE-SECRETION BORDER-MEMBRANE-VESICLES TYPE-2 DIABETES-MELLITUS COFFEE CONSUMPTION DERIVATIVES INHIBITION TOLERANCE HUMANS GREEN WOMEN
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