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Hydrolyzable tannins; biochemistry, nutritional

Overview of attention for article published in Nutrición Hospitalaria, November 2014
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Title
Hydrolyzable tannins; biochemistry, nutritional & analytical aspects and health effects.
Published in
Nutrición Hospitalaria, November 2014
DOI 10.3305/nh.2015.31.1.7699
Pubmed ID
Authors

Francisco Javier Olivas-Aguirre, Abraham Wall-Medrano, Gustavo A González-Aguilar, Jose Alberto López-Díaz, Emilio Álvarez-Parrilla, Laura A de la Rosa, Arnulfo Ramos-Jimenez

Abstract

Hydrolysable tannins (HT) have been of scientific interest because of their nutraceutical potential. Both gallotannins (GT) and ellagitannins (ET) show different biochemical properties that result in various health benefits (eg anti-diabetic, anti-mutagenic, anti-microbial) for consumers, all associated with their antioxidant capacity (AOXc).

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 449 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Mexico 1 <1%
Spain 1 <1%
Uruguay 1 <1%
Unknown 446 99%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 109 24%
Student > Master 44 10%
Student > Postgraduate 24 5%
Student > Doctoral Student 24 5%
Student > Ph. D. Student 17 4%
Other 53 12%
Unknown 178 40%
Readers by discipline Count As %
Agricultural and Biological Sciences 67 15%
Biochemistry, Genetics and Molecular Biology 43 10%
Chemistry 35 8%
Engineering 31 7%
Pharmacology, Toxicology and Pharmaceutical Science 18 4%
Other 61 14%
Unknown 194 43%