Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products

Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products

Luciano Henrique Campestrini, Gabriela Boscariol Rasera, Adriano Costa de Camargo, Marcelo Franchin, Bruno Dias Nani, Pedro Luiz Rosalen, Solange Guidolin Canniatti-Brazaca, Aline Camarão Telles Biasoto, Fereidoon Shahidi, Severino Matias Alencar

ARTIGO

Inglês

Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. Therefore, PRFs from Syrah and Tempranillo...

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

Fechado

Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products

Luciano Henrique Campestrini, Gabriela Boscariol Rasera, Adriano Costa de Camargo, Marcelo Franchin, Bruno Dias Nani, Pedro Luiz Rosalen, Solange Guidolin Canniatti-Brazaca, Aline Camarão Telles Biasoto, Fereidoon Shahidi, Severino Matias Alencar


										

Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products

Luciano Henrique Campestrini, Gabriela Boscariol Rasera, Adriano Costa de Camargo, Marcelo Franchin, Bruno Dias Nani, Pedro Luiz Rosalen, Solange Guidolin Canniatti-Brazaca, Aline Camarão Telles Biasoto, Fereidoon Shahidi, Severino Matias Alencar

    Fontes

    Food research international

    Vol. 131 (May, 2020), n. art. 108532