The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by...

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Detalles Bibliográficos
Autores principales: Jakubczyk, Anna, Kiersnowska, Kaja, Ömeroğlu, Begümhan, Gawlik-Dziki, Urszula, Tutaj, Krzysztof, Rybczyńska-Tkaczyk, Kamila, Szydłowska-Tutaj, Magdalena, Złotek, Urszula, Baraniak, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232325/
https://www.ncbi.nlm.nih.gov/pubmed/34203621
http://dx.doi.org/10.3390/foods10061379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232325/
https://www.ncbi.nlm.nih.gov/pubmed/34203621
http://dx.doi.org/10.3390/foods10061379

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