Glycosylation and sugar variations in tyrosol yield promising prebiotic-like effects
Phenolics are common food constituents, and glycosylation enhances their physicochemical properties and biological activities. This study evaluated the prebiotic-like properties of tyrosol and its glycosides, including natural tyrosol β-glucoside (salidroside) and artificially synthesized tyrosol β-...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-01-01
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| Reeks: | Current Research in Food Science |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2665927125002370 |
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