Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (<i>Spondias purpurea</i> L.) Ecotypes

<i>Spondias purpurea</i> L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on t...

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Detalles Bibliográficos

Autores principales:	Xochitl Cruz Sollano-Mendieta, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Darío Iker Téllez-Medina
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-08-01
Colección:	Foods
Materias:	bioaccessibility phenolic compounds carotenoids ascorbic acid ABTS DPPH
Acceso en línea:	https://www.mdpi.com/2304-8158/10/9/1995
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