Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through caco-2 cell monolayers
- PMID: 12843650
- DOI: 10.1271/bbb.67.1250
Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through caco-2 cell monolayers
Abstract
Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin-7-O-beta-glucuronide from thyme, quercetin-3-O-beta-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.
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