Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio (Pistacia Vera L.)

The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%...

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Detalles Bibliográficos
Autores principales: Velasco-Ruiz, Isabel, De Santiago, Elsy, Ordóñez-Díaz, José Luis, Pereira-Caro, Gema, Moreno-Rojas, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003603/
https://www.ncbi.nlm.nih.gov/pubmed/36902411
http://dx.doi.org/10.3390/ijms24054975

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003603/
https://www.ncbi.nlm.nih.gov/pubmed/36902411
http://dx.doi.org/10.3390/ijms24054975

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