Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

Bioaccessibility of (poly)phenolic compounds of raw and cooked cardoon (Cynara cardunculus L.) after simulated gastrointestinal digestion and fermentation by human colonic microbiota

A total of 17 (poly)phenolic compounds have been quantified in the free and bound fraction of raw, olive oil fried, sunflower oil fried and griddled cardoon (Cynara cardunculus L.). Caffeoylquinic acid derivatives (CQAs), particularly 5-CQA, were the major compounds. The bioaccessibility of (poly)ph...

Full description

Bibliographic Details
Main Authors: Isabel Juániz, Iziar A. Ludwig, Letizia Bresciani, Margherita Dall'Asta, Pedro Mena, Daniele Del Rio, Concepcion Cid, María-Paz de Peña
Format: Article
Language:English
Published: Elsevier 2017-05-01
Series:Journal of Functional Foods
Subjects:
Cynara
Polyphenols
In vitro bioaccessibility
In vitro gastrointestinal digestion
Colonic catabolism
Heat treatment
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301068

Internet

http://www.sciencedirect.com/science/article/pii/S1756464617301068

Similar Items