Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition

The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance ((1)H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compa...

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Detalles Bibliográficos
Autores principales: Alberdi-Cedeño, Jon, Ibargoitia, María L., Guillén, María D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346224/
https://www.ncbi.nlm.nih.gov/pubmed/32575754
http://dx.doi.org/10.3390/antiox9060543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7346224/
https://www.ncbi.nlm.nih.gov/pubmed/32575754
http://dx.doi.org/10.3390/antiox9060543

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