Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Biosorption of green and black tea polyphenols into Saccharomyces cerevisiae improves their bioaccessibility

Infusions of green tea (GT) and black tea (BT) and the use of Saccharomyces cerevisiae as a natural matrix were employed to check the impact of biosorption on the possible fate of tea polyphenols in the gastrointestinal tract in terms of bioaccessibility and total antioxidant capacity (TEAC and ORAC...

Full description

Bibliographic Details
Main Authors: Hanène Jilani, Antonio Cilla, Reyes Barberá, Moktar Hamdi
Format: Article
Language:English
Published: Elsevier 2015-08-01
Series:Journal of Functional Foods
Subjects:
Tea
Polyphenols
Biosorption
Saccharomyces cerevisiae
In vitro gastrointestinal digestion
Total antioxidant capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S175646461500242X

Similar Items

Similar Items