Stability and antioxidant activity of phenolic compounds during in vitro digestion.

Li, Chun Xiao; Wang, Fu Rong; Zhang, Bing; Deng, Ze Yuan; Li, Hong Yan

Li, Chun Xiao; Wang, Fu Rong; Zhang, Bing; Deng, Ze Yuan; Li, Hong Yan.

Afiliación

Li CX; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Wang FR; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Zhang B; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Deng ZY; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Li HY; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.

J Food Sci ; 88(2): 696-716, 2023 Feb.

Article en En | MEDLINE | ID: mdl-36617678

Asunto(s)

Antioxidantes; Flavanonas; Humanos; Antioxidantes/química; Fenoles/química; Flavonoides/química; Especies Reactivas de Oxígeno; Flavonoles; Digestión

Palabras clave

antioxidant activities; bioaccessibility; in vitro digestion; phenolic compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Flavanonas / Antioxidantes Límite: Humans Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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