Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity

[Image: see text] The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon aft...

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Detalles Bibliográficos
Autores principales: Huarte, Estíbaliz, Serra, Gessica, Monteagudo-Mera, Andrea, Spencer, Jeremy, Cid, Concepción, de Peña, María-Paz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389834/
https://www.ncbi.nlm.nih.gov/pubmed/34347467
http://dx.doi.org/10.1021/acs.jafc.1c03014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389834/
https://www.ncbi.nlm.nih.gov/pubmed/34347467
http://dx.doi.org/10.1021/acs.jafc.1c03014

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