Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste

In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and...

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Detalles Bibliográficos
Autores principales: Vulić, Jelena, Šeregelj, Vanja, Kalušević, Ana, Lević, Steva, Nedović, Viktor, Tumbas Šaponjac, Vesna, Čanadanović-Brunet, Jasna, Ćetković, Gordana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6695755/
https://www.ncbi.nlm.nih.gov/pubmed/31387219
http://dx.doi.org/10.3390/molecules24152837

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6695755/
https://www.ncbi.nlm.nih.gov/pubmed/31387219
http://dx.doi.org/10.3390/molecules24152837

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