Volume 3 Issue 4

Inhibition of Non-Enzymatic Protein Glycation by Pomegranate (Punica granatum) Whole Fruit and its Components

Pamela Garner Dorsey, Ronald B. Pegg, Xiaoxi Liao and Phillip Greenspan
The non-enzymatic glycation of proteins, an oxidative-dependent process, initiates the formation of advanced glycation endproducts (AGEs) which leads to protein crosslinking. This study investigates the effect of a phenolic whole pomegranate fruit extract and various parts (aril, peel, and membrane) of pomegranate fruit….

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Prediction of Oral Absorption of Nanoparticles from Biorelevant Matrices Using a Combination of Physiologically Relevant In Vitro and Ex Vivo Models

Joost Westerhout, Susann Bellmann, Renz van Ee, Robert Havenaar, et al.
The application of nanoparticles (NPs) in food products is ever increasing. For consumer safety it is essential to know the human oral bioavailability of these NPs. In the present study, a combination of physiologically relevant in vitro and ex vivo models are presented.

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