Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans

Raw cocoa beans were processed to produce cocoa powders with different combinations of fermentation (unfermented, cool, or hot) and roasting (not roasted, cool, or hot). Cocoa powder extracts were characterized and assessed for α-glucosidase inhibitory activity in vitro. Cocoa processing (fermentati...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Antioxidants (Basel)
Main Authors: Racine, Kathryn C., Wiersema, Brian D., Griffin, Laura E., Essenmacher, Lauren A., Lee, Andrew H., Hopfer, Helene, Lambert, Joshua D., Stewart, Amanda C., Neilson, Andrew P.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6943598/
https://ncbi.nlm.nih.gov/pubmed/31835748
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8120635
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados