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In Vitro Gastrointestinal Bioaccessibility, Bioactivities and Colonic Fermentation of Phenolic Compounds in Different Vigna Beans

Beans are widely consumed throughout the world, rich in non-nutrient phenolic compounds and other bioactive constituents, including alkaloids, lectins, and others. However, research about in vitro digestion impacts on the changes of bioactive compounds’ release and related antioxidant potential in d...

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Detalles Bibliográficos
Autores principales:	Li, Minhao, Bai, Qian, Zhou, Jiajing, de Souza, Thaiza Serrano Pinheiro, Suleria, Hafiz Ansar Rasul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736425/ https://www.ncbi.nlm.nih.gov/pubmed/36496693 http://dx.doi.org/10.3390/foods11233884

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