Cargando…

In Vitro Digestion Assessment (Standard vs. Older Adult Model) on Antioxidant Properties and Mineral Bioaccessibility of Fermented Dried Lentils and Quinoa

The growing number of older adults necessitates tailored food options that accommodate the specific diseases and nutritional deficiencies linked with ageing. This study aims to investigate the influence of age-related digestive conditions in vitro on the phenolic profile, antioxidant activity, and b...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Tárrega, Amparo, Heredia, Ana, Andrés, Ana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649959/ https://www.ncbi.nlm.nih.gov/pubmed/37959717 http://dx.doi.org/10.3390/molecules28217298

Ejemplares similares

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour
por: Sánchez-García, Janaina, et al.
Publicado: (2023)

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
por: Castro‐Alba, Vanesa, et al.
Publicado: (2019)

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens
por: de la Fuente, Beatriz, et al.
Publicado: (2019)

The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion
por: Cele, Nobahle P., et al.
Publicado: (2022)

Development of a fermented quinoa‐based beverage
por: Ludena Urquizo, Fanny Emma, et al.
Publicado: (2016)

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
por: Castro‐Alba, Vanesa, et al.
Publicado: (2019)

Effect of the Concentration, pH, and Ca(2+) Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean
por: Quintero, Julián, et al.
Publicado: (2022)

Probiotic fermentation improves the bioactivities and bioaccessibility of polyphenols in Dendrobium officinale under in vitro simulated gastrointestinal digestion and fecal fermentation
por: Li, Rurui, et al.
Publicado: (2022)

Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices
por: Cuvas-Limon, Ruth B., et al.
Publicado: (2022)

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders
por: Hernández-Olivas, Ever, et al.
Publicado: (2021)

Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties
por: Hur, Jaewon, et al.
Publicado: (2018)

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2022)

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
por: Cizeikiene, Dalia, et al.
Publicado: (2021)

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
por: Mashitoa, Florence M., et al.
Publicado: (2021)

Effect of Fiber Fermentation and Protein Digestion Kinetics on Mineral Digestion in Pigs
por: Heyer, Charlotte M. E., et al.
Publicado: (2022)

Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
por: Odriozola-Serrano, Isabel, et al.
Publicado: (2023)

Potentially Bioaccessible Phenolic and Antioxidant Potential of Fresh and Stored Lentil Sprouts—Effect of Lactobacillus plantarum 299v Enrichment
por: Gawlik-Dziki, Urszula, et al.
Publicado: (2021)

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
por: Martínez-Martín, Iván, et al.
Publicado: (2023)

Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation
por: Rocchetti, Gabriele, et al.
Publicado: (2020)

Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties
por: Yang, Chao, et al.
Publicado: (2022)

Plant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
por: Holland, Claire, et al.
Publicado: (2020)

The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents
por: Igual, Marta, et al.
Publicado: (2023)

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
por: Franco, Wendy, et al.
Publicado: (2020)

Evidence on the Bioaccessibility of Glucosinolates and Breakdown Products of Cruciferous Sprouts by Simulated In Vitro Gastrointestinal Digestion
por: Abellán, Ángel, et al.
Publicado: (2021)

In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients
por: López-López, Antonio, et al.
Publicado: (2020)

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa
por: Navarro del Hierro, Joaquín, et al.
Publicado: (2020)

Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains
por: Llorens Castelló, Paula, et al.
Publicado: (2022)

Advanced Research in Food Digestion
por: Andrés, Ana, et al.
Publicado: (2021)

Design and Characterization of a Novel Fermented Beverage from Lentil Grains
por: Verni, Michela, et al.
Publicado: (2020)

Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
por: Tomé-Sánchez, Irene, et al.
Publicado: (2021)

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
por: Mhada, Manal, et al.
Publicado: (2020)

Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
por: Skalickova, Sylvie, et al.
Publicado: (2022)

Flow-Based Dynamic Approach to Assess Bioaccessible Zinc in Dry Dog Food Samples
por: Gregório, Bruno J. R., et al.
Publicado: (2020)

In vitro digestion method for estimation of copper bioaccessibility in Açaí berry
por: Ruzik, Lena, et al.
Publicado: (2016)

A review of the impact of processing on nutrient bioaccessibility and digestion of almonds
por: Grundy, Myriam Marie‐Louise, et al.
Publicado: (2016)

Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics
por: He, Xingfen, et al.
Publicado: (2022)

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity
por: Giaconia, Michele Amendoeira, et al.
Publicado: (2022)

Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals
por: Klepacka, Joanna, et al.
Publicado: (2020)

Bioaccessibility and Bioavailability of Minerals in Relation to a Healthy Gut Microbiome
por: Bielik, Viktor, et al.
Publicado: (2021)

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
por: Mousavi, Mir‐Hossein, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_66jqsm5cvkgf6e1h4p9fmslltu