Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a ro...

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Detalles Bibliográficos
Autores principales: Navajas-Porras, Beatriz, Pérez-Burillo, Sergio, Valverde-Moya, Álvaro Jesús, Hinojosa-Nogueira, Daniel, Pastoriza, Silvia, Rufián-Henares, José Ángel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767424/
https://www.ncbi.nlm.nih.gov/pubmed/33371445
http://dx.doi.org/10.3390/antiox9121312

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767424/
https://www.ncbi.nlm.nih.gov/pubmed/33371445
http://dx.doi.org/10.3390/antiox9121312

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