Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction

Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhibits starch hydrolases, while the low release and a...

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Detalhes bibliográficos

Principais autores:	Lanqi Li, Jing Gao, Hui Si Audrey Koh, Weibiao Zhou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-12-01
Colecção:	Foods
Assuntos:	EGCG glycemic reduction bioaccessibility and bioavailability starch digestion in vitro molecular docking
Acesso em linha:	https://www.mdpi.com/2304-8158/12/1/30
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