Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of <i>Fucus vesiculosus</i>

<i>Fucus vesiculosus</i> is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on <i>F.vesiculosus</i> of different origins on what concerns its chemical constituents...

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Autors principals:	Rebeca André, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, Maria Luísa Serralheiro
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-07-01
Col·lecció:	Foods
Matèries:	<i>Fucus vesiculosus</i> phlorotannins peptides acetylcholinesterase HMG-CoA reductase cholesterol
Accés en línia:	https://www.mdpi.com/2304-8158/9/7/955
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