The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant p...

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Bibliographic Details
Main Authors: Xiao Dan Hui, Gang Wu, Duo Han, Xi Gong, Xi Yang Wu, Shu Ze Tang, Margaret A. Brennan, Charles S. Brennan
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Antioxidants
Subjects:
antioxidant
in vitro digestion
phenolic compounds
reactive oxygen species
macrophages
Online Access:https://www.mdpi.com/2076-3921/10/3/388

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