Pasta Enriched with Carrot and Olive Leaf Flour Retains High Levels of Accessible Bioactives after In Vitro Digestion

The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and olive leaf flours (15% and 6% of the total mixture,...

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Detalles Bibliográficos
Autores principales: Conti, Veronica, Piccini, Chiara, Romi, Marco, Salusti, Patrizia, Cai, Giampiero, Cantini, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572326/
https://www.ncbi.nlm.nih.gov/pubmed/37835193
http://dx.doi.org/10.3390/foods12193540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572326/
https://www.ncbi.nlm.nih.gov/pubmed/37835193
http://dx.doi.org/10.3390/foods12193540

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