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In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

Romy Gleyse Chagas Barros, Ubatã Corrêa Pereira, Julianna Karla Santana Andrade, Christean Santos de Oliveira, Stefanie Vieira Vasconcelos, Narendra Narain

2020Food Research International53 citationsDOI

Topics & Concepts

Food scienceChemistryPolyphenolDigestion (alchemy)FermentationAntioxidantResidue (chemistry)Health benefitsFunctional foodAntioxidant capacityTraditional medicineBiochemistryChromatographyMedicinePhytochemicals and Antioxidant ActivitiesSeed and Plant BiochemistryBiochemical Analysis and Sensing Techniques
In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects | Litcius