Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS). This study aims to analyze the bioaccessibility of the bioactive compounds in fresh and black garlic after...

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Detalles Bibliográficos
Autores principales: Moreno-Ortega, Alicia, Pereira-Caro, Gema, Ordóñez, José Luis, Moreno-Rojas, Rafael, Ortíz-Somovilla, Víctor, Moreno-Rojas, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693347/
https://www.ncbi.nlm.nih.gov/pubmed/33142731
http://dx.doi.org/10.3390/foods9111582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693347/
https://www.ncbi.nlm.nih.gov/pubmed/33142731
http://dx.doi.org/10.3390/foods9111582

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