Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association

Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an idea...

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Detalles Bibliográficos
Autores principales: Netzel, Gabriele, Mikkelsen, Deirdre, Flanagan, Bernadine M., Netzel, Michael E., Gidley, Michael J., Williams, Barbara A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766557/
https://www.ncbi.nlm.nih.gov/pubmed/33371245
http://dx.doi.org/10.3390/foods9121911

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766557/
https://www.ncbi.nlm.nih.gov/pubmed/33371245
http://dx.doi.org/10.3390/foods9121911

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