Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Pereira-Caro, Gema, Ordóñez-Díaz, José Luis, de Santiago, Elsy, Moreno-Ortega, Alicia, Cáceres-Jiménez, Salud, Sánchez-Parra, Mónica, Roldán-Guerra, Francisco Javier, Ortiz-Somovilla, Víctor, Moreno-Rojas, José Manuel
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7922073/
https://ncbi.nlm.nih.gov/pubmed/33669662
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020457
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