Anthocyanins decrease the internalization of TiO
3D Caco-2 spheroids
Anthocyanins
Binding affinity constants
Internalization
TiO(2) nanoparticles (NPs)
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Nov 2020
30 Nov 2020
Historique:
received:
03
01
2020
revised:
29
04
2020
accepted:
14
06
2020
pubmed:
26
6
2020
medline:
21
10
2020
entrez:
26
6
2020
Statut:
ppublish
Résumé
The influence of food components on nanoparticle (NP) internalization indicates a need to investigate the behaviors of NPs in a complex system. This study measured the changes of TiO
Identifiants
pubmed: 32585548
pii: S0308-8146(20)31222-X
doi: 10.1016/j.foodchem.2020.127360
pii:
doi:
Substances chimiques
ATP-Binding Cassette Transporters
0
Anthocyanins
0
Colloids
0
Free Radical Scavengers
0
titanium dioxide
15FIX9V2JP
Titanium
D1JT611TNE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127360Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.