Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually othe...

Descripción completa

Detalles Bibliográficos
Autores principales: Navajas-Porras, Beatriz, Pérez-Burillo, Sergio, Valverde-Moya, Álvaro, Hinojosa-Nogueira, Daniel, Pastoriza, Silvia, Rufián-Henares, José Ángel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999583/
https://www.ncbi.nlm.nih.gov/pubmed/33805746
http://dx.doi.org/10.3390/antiox10030445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999583/
https://www.ncbi.nlm.nih.gov/pubmed/33805746
http://dx.doi.org/10.3390/antiox10030445

Ejemplares similares