Tier 4 — mechanistic
Effects of food formulation and thermal processing on flavones in celery and chamomile
Food Chemistry
2013
141(2):1406-1411
Bibliography
- PubMed
- PMID 23790931
- PubMed Central
- PMC3850025
- Funding
- Not clearly reported in the indexed sources reviewed.
- Competing interests
- Not clearly reported in the indexed sources reviewed.
Study snapshot
| Design | Laboratory food-processing and flavone-stability study |
|---|---|
| Model | Celery, chamomile extracts and food-ingredient matrices analyzed by HPLC |
| Sample | Laboratory replicate experiments; not a human or animal sample. |
| Intervention | Heat, pH manipulation and beta-glucosidase-rich food ingredients applied to celery and chamomile flavones |
| Duration | Processing experiments ranged from 20-hour incubations to heating for up to 5 hours, depending on experiment. |
| Endpoints | Apigenin glycoside stability; Deglycosylation to apigenin aglycone; Effects of pH and heating; Effects of almond, flax seed and chickpea flour on flavone conversion |
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