Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited...

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Detalhes bibliográficos

Principais autores:	Silvia Cañas, Miguel Rebollo-Hernanz, Cheyenne Braojos, Vanesa Benítez, Rebeca Ferreras-Charro, Montserrat Dueñas, Yolanda Aguilera, María A. Martín-Cabrejas
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-09-01
Colecção:	Antioxidants
Assuntos:	coffee pulp coffee by-products phenolic compounds caffeine in vitro digestion bioaccessibility
Acesso em linha:	https://www.mdpi.com/2076-3921/11/9/1818
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