Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors
Eda Şensu, Kadriye Nur Kasapoğlu, Mine Gültekin‐Özgüven, Evren Demircan, Ayla Arslaner, Beraat Özçelik
Topics & Concepts
CarotenoidChemistryAntioxidantDigestion (alchemy)Orange (colour)Food scienceChlorogenic acidIn vitroFlavonoidBiochemistryChromatographyPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesBotanical Research and Applications