Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited...

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Detalles Bibliográficos
Autores principales: Cañas, Silvia, Rebollo-Hernanz, Miguel, Braojos, Cheyenne, Benítez, Vanesa, Ferreras-Charro, Rebeca, Dueñas, Montserrat, Aguilera, Yolanda, Martín-Cabrejas, María A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9495553/
https://www.ncbi.nlm.nih.gov/pubmed/36139892
http://dx.doi.org/10.3390/antiox11091818

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9495553/
https://www.ncbi.nlm.nih.gov/pubmed/36139892
http://dx.doi.org/10.3390/antiox11091818

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