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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: 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
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
Schlagworte:
Article
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge