Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica
Filipa B. Pimentel, María Cermeño, Thanyaporn Kleekayai, Pádraigín A. Harnedy, Richard J. Fitzgerald, Rita C. Alves, M. Beatriz P.P. Oliveira
Topics & Concepts
ABTSDPPHAntioxidantFood scienceChemistryDigestion (alchemy)HydrolysatePorphyraUrtica dioicaBiochemistryBotanyAlgaeBiologyChromatographyHydrolysisProtein Hydrolysis and Bioactive PeptidesSeaweed-derived Bioactive CompoundsMoringa oleifera research and applications