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Occurrence of tocopheryl fatty acid esters in vegetables and their non-digestibility by artificial digestion juices
Tocopheryl fatty acid esters (TFAE) consist of tocopherols esterified to fatty acids, but only little is known about this substance class. In this study, twelve vegetable groups were screened on TFAE and contents of (free) tocopherols and TFAE were determined in red bell pepper, red chili pepper, cu...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5955885/ https://www.ncbi.nlm.nih.gov/pubmed/29769635 http://dx.doi.org/10.1038/s41598-018-25997-2 |