Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)

Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)

The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released...

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Bibliographic Details
Main Authors: Bing Zhang, Zeyuan Deng, Yao Tang, Peter X. Chen, Ronghua Liu, D. Dan Ramdath, Qiang Liu, Marta Hernandez, Rong Tsao
Format: Article
Language:English
Published: Elsevier 2017-05-01
Series:Journal of Functional Foods
Subjects:
Cooked lentil
Phenolics
Bioaccessibility
Antioxidant activity
Gastrointestinal digestion
Anti-inflammatory activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301202

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