In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

The expanded bioaccessibility of rutin (Ru) and quercetin (Q) from buckwheat biscuits (BBs) formulated from liquid-state fermented flours by selected lactic acid bacteria (LAB) were determined after gastrointestinal digestion. Fermentation of buckwheat flours caused a LAB-dependent variation in Ru a...

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Detalles Bibliográficos
Autores principales: Zieliński, Henryk, Wiczkowski, Wiesław, Honke, Joanna, Piskuła, Mariusz Konrad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068175/
https://www.ncbi.nlm.nih.gov/pubmed/33917795
http://dx.doi.org/10.3390/antiox10040571

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068175/
https://www.ncbi.nlm.nih.gov/pubmed/33917795
http://dx.doi.org/10.3390/antiox10040571

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