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Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

Red cabbage is, among different vegetables, one of the major sources of anthocyanins. In the present study an in vitro digestion method has been used to assay the influence of the physiological conditions in the stomach and small intestine, as well as faecal microflora on anthocyanins stability in r...

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Detalles Bibliográficos
Autores principales:	Podsędek, Anna, Redzynia, Małgorzata, Klewicka, Elżbieta, Koziołkiewicz, Maria
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2014
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3915797/ https://www.ncbi.nlm.nih.gov/pubmed/24575407 http://dx.doi.org/10.1155/2014/365738

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