BIOACCESSIBILITY OF POLYPHENOLS AND ANTIOXIDANT CAPACITY IN FRUITS AND VEGETABLES: IN VITRO ENZYMATIC EVALUATION

被引：0
|
作者：
Alvarez, R. [1 ]
Araya, H. [1 ]
机构：
[1] Univ Chile, Fac Med, Dept Nutr, Santiago, Chile
来源：
ANNALS OF NUTRITION AND METABOLISM | 2013年 / 63卷
关键词：
Polyphenols; Antioxidant capacity; Enzimatic extraction; Bioaccessibility; Food matrix;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：1796 / 1796
页数：1
相关论文
共 50 条
  • [41] Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion
    Julieta Salazar-Lopez, Norma
    Gonzalez-Aguilar, Gustavo A.
    Rouzaud-Sandez, Ofelia
    Robles-Sanchez, Maribel
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (06): : 2021 - 2030
  • [42] Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
    Lafarga, Tomas
    Villaro, Silvia
    Rivera, Ana
    Bobo, Gloria
    Aguilo-Aguayo, Ingrid
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (02): : 754 - 763
  • [43] Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
    Tomás Lafarga
    Silvia Villaró
    Ana Rivera
    Gloria Bobo
    Ingrid Aguiló-Aguayo
    Journal of Food Science and Technology, 2020, 57 : 754 - 763
  • [44] In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
    Leal, Amanda Rodrigues
    Oliveira, Luciana de Siqueira
    da Costa, Juliana Nascimento
    Nascimento Alves, Carlos Artur
    Mata, Paulina
    Machado de Sousa, Paulo Henrique
    REVISTA CIENCIA AGRONOMICA, 2022, 53
  • [45] Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum
    Li, Ren
    Wang, Qi
    Peng, Hui
    Zhao, Guoliang
    Zhang, Dongjie
    Li, Zhijiang
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (04) : 2510 - 2522
  • [46] Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model
    Jeffery, Jennifer L.
    Turner, Nancy D.
    King, Stephen R.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2012, 92 (13) : 2603 - 2610
  • [47] Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts
    Diep, Tung Thanh
    Yoo, Michelle Ji Yeon
    Rush, Elaine
    INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2022, 23 (05)
  • [48] Determination of bioaccessibility of β-carotene in vegetables by in vitro methods
    Veda, Supriya
    Kamath, Akshaya
    Platel, Kalpana
    Begum, Khyrunnisa
    Srinivasan, Krishnapura
    MOLECULAR NUTRITION & FOOD RESEARCH, 2006, 50 (11) : 1047 - 1052
  • [49] Evaluation of phenolic acid, total phenolic content, antioxidant capacity and in-vitro simulated bioaccessibility of healthy snack: Aromatized pumpkin chips
    Aydin, Emine
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2022, 34 (02): : 98 - 106
  • [50] In vitro evaluation tools of the antioxidant capacity
    Laguerre, Mickael
    Lopez-Giraldo, Luis Javier
    Lecomte, Jerome
    Pina, Michel
    Villeneuve, Pierre
    OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2007, 14 (05) : 278 - 292
12345