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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%...
Autores principales: | Velasco-Ruiz, Isabel, De Santiago, Elsy, Ordóñez-Díaz, José Luis, Pereira-Caro, Gema, Moreno-Rojas, José Manuel |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |
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