The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the l...

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Detalles Bibliográficos
Autores principales: Ziółkiewicz, Agnieszka, Kasprzak-Drozd, Kamila, Wójtowicz, Agnieszka, Oniszczuk, Tomasz, Gancarz, Marek, Kowalska, Iwona, Mołdoch, Jarosław, Kondracka, Adrianna, Oniszczuk, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9962817/
https://www.ncbi.nlm.nih.gov/pubmed/36838694
http://dx.doi.org/10.3390/molecules28041706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9962817/
https://www.ncbi.nlm.nih.gov/pubmed/36838694
http://dx.doi.org/10.3390/molecules28041706

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