The impact of digestion and gut bioavailability, in vitro, on the polyphenolic associated activity of cooked culinary herbs
Culinary herbs, the use of which has increased significantly in the last decade, are known to possess health promoting properties, which are attributed mainly to their polyphenols. However, despite the fact that such herbs undergo some form of cooking prior to consumption, there is a paucity of data...
| Main Author: | |
|---|---|
| Published: |
Kingston University
2011
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.548197 |