Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds’ bioaccessibility, bioavailability, and bioactivity as a consequence of their trans...

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Detalles Bibliográficos
Autores principales: Cañas, Silvia, Rebollo-Hernanz, Miguel, Bermúdez-Gómez, Patricia, Rodríguez-Rodríguez, Pilar, Braojos, Cheyenne, Gil-Ramírez, Alicia, Benítez, Vanesa, Aguilera, Yolanda, Martín-Cabrejas, María A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215648/
https://www.ncbi.nlm.nih.gov/pubmed/37237874
http://dx.doi.org/10.3390/antiox12051007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10215648/
https://www.ncbi.nlm.nih.gov/pubmed/37237874
http://dx.doi.org/10.3390/antiox12051007

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