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Deacidification of cranberry juice protects against disruption of in-vitro intestinal cell barrier integrity

Élodie Serre,Yvan Boutin, Marie-Eve Langevin,Florence Lutin,Karine Pedneault,Stella Lacour,Laurent Bazinet

Journal of Functional Foods（2016）

Cited 18|Views3
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Abstract
•Deacidified cranberry juice protects intestinal cells' barrier integrity.•A minimal 37% rate of deacidification is needed to reach such a protection.•Malic and citric acids in cranberry juice cause these alterations.•Quinic acid did not impact in-vitro intestinal cell barrier integrity.
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Key words
Intestinal cell barrier,Deacidified cranberry juice,Electrodialysis,Organic acids,Caco-2 cells
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