Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, Davide Tagliazucchi, Andrea Gianotti
Abstract
studies are necessary, this work is one of the first to explore how RSO processed with different cooking methods can differently impact the phenolic metabolism and microbiota composition in the large intestine of humans, fine-tuning the antioxidant nature of foods.
Topics & Concepts
Gut floraFood scienceTransformation (genetics)ChemistryBiologyBiochemistryGeneGarlic and Onion StudiesPhytochemicals and Antioxidant ActivitiesAgriculture and Biological Studies