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In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

The expanded bioaccessibility of rutin (Ru) and quercetin (Q) from buckwheat biscuits (BBs) formulated from liquid-state fermented flours by selected lactic acid bacteria (LAB) were determined after gastrointestinal digestion. Fermentation of buckwheat flours caused a LAB-dependent variation in Ru a...

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Principais autores: Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Konrad Piskuła
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-04-01
coleção:Antioxidants
Assuntos:
fermented buckwheat flours
water biscuits
digestion
rutin
quercetin
expanded bioaccessibility
Acesso em linha:https://www.mdpi.com/2076-3921/10/4/571
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