Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the tota...

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Detalles Bibliográficos
Autores principales: Sollano-Mendieta, Xochitl Cruz, Meza-Márquez, Ofelia Gabriela, Osorio-Revilla, Guillermo, Téllez-Medina, Darío Iker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471911/
https://www.ncbi.nlm.nih.gov/pubmed/34574105
http://dx.doi.org/10.3390/foods10091995

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471911/
https://www.ncbi.nlm.nih.gov/pubmed/34574105
http://dx.doi.org/10.3390/foods10091995

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