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Acid ellagic derivatives in Brazilian foods: structural identification and bioavailability


There are no reports about the presence and characterization of ellagic acid derivatives in Brazilian foods, in spite of their nutritional importance. Besides, very little is known about their bioavailability and metabolism and the effects they could have on the antioxidant status in vivo when present in the diet. The objectives of this project are the screening of free and total ellagic acid in fruits and nuts cultivated in Brazil; the posterior characterization of potential sources in terms of vitamin C, flavonoids and total phenolics contents, and in vitro antioxidant capacity; the structural characterization of the ellagic acid derivatives by means of HPLC/DAD and LC-MS/MS; the determination of their bioavailability and the effect on the antioxidant status in vivo. (AU)

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