Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota

Effects of anthocyanins from the fruit of Lycium ruthenicum Murray on intestinal microbiota

Simulated digestion and fermentation in vitro by human intestinal microbiota of anthocyanins from Lycium ruthenicum Murray were investigated in this study. It was shown that the anthocyanins from L. ruthenicum were not digested in simulated saliva, gastric and small intestine fluids. Under fermentat...

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Bibliographic Details
Main Authors: Yamei Yan, Yujia Peng, Jilong Tang, Jia Mi, Lu Lu, Xiaoying Li, Linwu Ran, Xiaoxiong Zeng, Youlong Cao
Format: Article
Language:English
Published: Elsevier 2018-09-01
Series:Journal of Functional Foods
Subjects:
Lycium ruthenicum Murray
Anthocyanins
Digestion
Fermentation
Intestinal microbiota
Short-chain fatty acids
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618304092

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http://www.sciencedirect.com/science/article/pii/S1756464618304092

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