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Showing 1 to 1 of 1 for “"Anthocyanin celiac"”.
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Color stability and phenolic composition from corn pericarp extracts in a beverage model and protective and anti-inflammatory potential of anthocyanin-rich plant extracts on celiac disease in vitro
Anthocyanins are increasing in popularity as natural colorants but are less stable than synthetic colorants. Celiac disease is an autoimmune disorder that affects the small intestine when gluten, a protein found in wheat, rye and barley is consumed, the immune system responds producing inflammation …