Kashyap, Sindhu ; Shivakumar, Nirupama ; Varkey, Aneesia ; Preston, Thomas ; Devi, Sarita ; Kurpad, Anura V (2019) Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens’ Egg in Indian Adults The Journal of Nutrition, 149 (8). pp. 1363-1368. ISSN 0022-3166
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Official URL: http://doi.org/10.1093/jn/nxz091
Related URL: http://dx.doi.org/10.1093/jn/nxz091
Abstract
Tea, a commonly consumed beverage, contains high amounts of polyphenols that can impair protein digestibility, as demonstrated in vitro. There are no human studies examining the inhibitory influence of tea polyphenols (TPP) on high-quality protein digestibility.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to American Society for Nutrition |
| Keywords: | black tea, tea polyphenol, intrinsically labeled egg, true indispensable amino acid digestibility, dual isotope tracer technique |
| ID Code: | 126177 |
| Deposited On: | 13 Oct 2022 05:42 |
| Last Modified: | 13 Oct 2022 05:42 |
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