Les composantes

Sélection de publications

  • Sélection de publications

    - S. Achat, N. Rakotomanomana, K. Madani, O. Dangles, Antioxidant activity of olive phenols and other dietary phenols in model gastric conditions: scavenging of the free radical DPPH and inhibition of the haem-induced peroxidation of linoleic acid. Food Chemistry 2016, 213, 135–142.

    - O.-C. Bujor, C. Le Bourvellec, I. Volf, V. I. Popa, C. Dufour, Seasonal variations of the phenolic constituents in bilberry (Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity. Food Chemistry 2016, 213, 58-68.

    - S. Al Bittar, N. Mora, M. Loonis, O. Dangles, A simple synthesis of 3-deoxyanthocyanidins and their O-glucosides. Tetrahedron 2016, 72, 4294-4302.

    - A. Aksamija, A. Polidori, R. Plasson, O. Dangles, V. Tomao, The inclusion complex of rosmarinic acid into beta-cyclodextrin: a thermodynamic and structural analysis by NMR and capillary electrophoresis. Food Chemistry 2016, 208, 258–263.

    - P. Trouillas, J. C. Sancho-Garcia, V. De Freitas, J. Gierschner, M. Otyepka, O. Dangles, Stabilizing and modulating color by copigmentation: insights from theory and experiment, Chemical Reviews 2016, 116, 4937–4982.

    - N. Basílio, S. Al Bittar, N. Mora, O. Dangles, F. Pina, Analogs of natural 3-deoxyanthocyanins: O-glucosides of the 4’,7-dihydroxyflavylium ion and the deep influence of glycosidation on color. International Journal of Molecular Sciences 2016, 17, 1751.

    - A. Vallverdú-Queralt, M. Biler, E. Meudec, C. Le Guernevé, A. Vernhet, J.-P. Mazauric, J.-L. Legras, M. Loonis, P. Trouillas, V. Cheynier, O. Dangles, p-Hydroxyphenyl-pyranoanthocyanins: an experimental and theoretical investigation of their acid – base properties and molecular interactions. International Journal of Molecular Sciences, 2016, 17, 1842.

    - C. Sy, O. Dangles, P. Borel, C. Caris-Veyrat, Stability of bacterial carotenoids in the presence of iron in a model of the gastric compartment - Comparison with dietary reference carotenoids. Archives of Biochemistry & Biophysics 2015, 572, 89-100.

    - Carail M., Fabiano-Tixier A.-S., Meullemiestre A., Chemat F., Caris-Veyrat C. Effects of high power ultrasound on all-E-β-carotene, newly formed compounds analysis by ultra-high-performance liquid chromatography-tandem mass spectrometry. Ultrasonics Sonochemistry 2015, 26, 200-209.

    - M. Gobert, D. Remond, M. Loonis, C. Buffiere, V. Sante-Lhoutellier, C. Dufour, Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion. Food & Function 2014, 5, 2166-2174.

    - E. Nkhili, M. Loonis, S. Mihai, H. El Hajji, O. Dangles, Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms. Food & Function 2014, 5, 1186-1202.

    - S. Al Bittar, N. Mora, M. Loonis, O. Dangles, Chemically synthesized glycosides of hydroxylated flavylium ions as suitable models of anthocyanins: binding to iron ions and human serum albumin, antioxidant activity in model gastric conditions. Molecules 2014, 19, 20709-20730.

    - Minekus M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carrière F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Marcierzanka A., Mackie A., Marze S., McClements D., Ménard O., Recio I., Santos C., Singh R., Vegarud G., Wickham M., Weitschies W., Brodkorb A. A standardised static in vitro digestion method suitable for food – an international consensus. Food & Function 2014, 5, 1113-1124.

    - Rosa N., Dufour C., Lullien-Pellerin V., Micard V. Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chemistry 2013, 141, 2355-2362.

    - C. Sy, C. Caris-Veyrat, C. Dufour, M. Boutaleb, P. Borel, O. Dangles, Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions. Comparison with common carotenoids. Food & Function 2013, 4, 698-712.

    - C. Sy, O. Dangles, P. Borel, C. Caris-Veyrat, Iron-induced oxidation of (all-E)-β-carotene in model gastric conditions: kinetics, products and mechanism. Free Radical Biology & Medecine 2013, 63, 195-206.

    - Goupy P., Vian M., Chemat F., Veyrat C. Identification and quantification of flavonols, anthocyanins and lutein diesters in tepals of Crocus sativus by ultra performance liquid chromatography coupled to diode array and ion trap mass spectrometry detections. Industrial Crops & Products 2013, 44, 496-510.

    - C. Sy, B. Gleize, S. Chamot, O. Dangles, F. Carlin, C. Caris-Veyrat, P. Borel, Glycosyl carotenoids from marine spore-forming Bacillus sp. strains are readily bioaccessible and bioavailable. Food Research International 2013, 51, 914–923.

    - N. Mora-Soumille, S. Al Bittar, M. Rosa, O. Dangles, Analogs of anthocyanins with a 3’,4’-dihydroxy substitution: synthesis and investigation of their acid-base, hydration, metal binding and hydrogen-donating properties in aqueous solution. Dyes & Pigments 2013, 96, 7-15.

    - B. Lorrain, O. Dangles, M. Loonis, M. Armand, C. Dufour, Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions. Journal of Agricultural & Food Chemistry 2012, 60, 9074-9081.

    - Chanforan C., Loonis M., Mora N., Veyrat C., Dufour C. The impact of industrial processing on health-beneficial tomato microconstituents. Food Chemistry 2012, 134, 1786-1795.

    - C. Sy, B. Gleize, O. Dangles, J.-F. Landrier, C. Caris Veyrat, P. Borel, Carotenoid molecular structure is a key factor that modulates carotenoid bioaccessibility, absorption efficiency and tissue distribution. Molecular Nutrition & Food Research 2012, 56, 1385-1397.

    - O. Dangles, Antioxidant activity of plant phenols: chemical mechanisms and biological significance. Current Organic Chemistry 2012, 16, 692-714.

    - P. Goupy, E. Reynaud, O. Dangles, C. Caris-Veyrat, Antioxidant activity of (all-E)-lycopene and synthetic apo-lycopenoids in a chemical model of oxidative stress in the gastro-intestinal tract. New Journal of Chemistry 2012, 36, 575-587.

    - M. K. Khan, N. Rakotomanomana, C. Dufour, O. Dangles, Binding of citrus flavanones and their glucuronides and chalcones to human serum albumin. Food & Function 2011, 2, 617–626.

    - E. Reynaud, G. Aydemir, R. Ruhl, O. Dangles, C. Caris-Veyrat, Organic synthesis of new putative lycopene metabolites and preliminary investigation of their cell-signaling effects, Journal of Agricultural & Food Chemistry 2011, 59, 1457–1463.

    - M. K. Khan, N. Rakotomanomana, M. Loonis, O. Dangles, Chemical synthesis of citrus flavanonone glucuronides, Journal of Agricultural & Food Chemistry 2010, 58, 8437–8443.

    - B. Lorrain, C. Dufour, O. Dangles, Influence of serum albumin and the flavonol quercetin on the peroxidase activity of metmyoglobin, Free Radical Biology & Medecine 2010, 48, 1162–1172.

    - B. Lorrain, O. Dangles, C. Genot, C. Dufour, Chemical modeling of heme-induced lipid oxidation in gastric conditions and inhibition by dietary polyphenols, Journal of Agricultural & Food Chemistry 2010, 58, 676–683.