Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after <i>in vitro</i> gastrointestinal digestion of a novel lactofermented broccoli beverage
José Ángel Salas-Millán, Encarna Aguayo
Abstract
GID process, which affects the release and transformation of bioactive compounds, potentially increasing their bioaccessibility and the subsequent health benefits of the lactofermented beverage made from broccoli leaves.
Topics & Concepts
SulforaphaneBiotransformationPolyphenolChemistryDigestion (alchemy)Food scienceIn vitroTransformation (genetics)Health benefitsBiochemistryAntioxidantTraditional medicineChromatographyEnzymeMedicineGeneGenomics, phytochemicals, and oxidative stressBiochemical Analysis and Sensing TechniquesMicrobial Metabolites in Food Biotechnology