Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies

Blackcurrant pomace, rich in fiber and polyphenols, can be used as added-value ingredient for food formulation. However, the bounding of polyphenols to pomace and the interactions that take place with food nutrients modify polyphenol bioaccessibility. This work studied the interactions between polyp...

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Detalles Bibliográficos
Autores principales: Diez-Sánchez, Elena, Quiles, Amparo, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070145/
https://www.ncbi.nlm.nih.gov/pubmed/33924602
http://dx.doi.org/10.3390/foods10040847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070145/
https://www.ncbi.nlm.nih.gov/pubmed/33924602
http://dx.doi.org/10.3390/foods10040847

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