Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03685-x
Abstract: Fruit ripening induces changes that strongly affect their matrices, and consequently, the bioaccessibility/bioavailability of its phenolic compounds. Flesh from ‘slightly’ (SR), ‘moderately’ (MR) and ‘fully’ (FR) ripe ‘Ataulfo’ mangoes were physicochemically characterized, and digested in… read more here.
Keywords: ripening vitro; mango; effects ripening; bioaccessibility ... See more keywords
In vitro bioaccessibility and bioavailability of iron from fenugreek, baobab and moringa.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127671
Abstract: Iron deficiency anaemia (IDA) is a common nutritional disorder worldwide. Sustainable food-based approaches are being advocated to use high and bioavailable dietary iron sources to prevent iron deficiency. The study investigated the bioaccessibility and bioavailability… read more here.
Keywords: bioavailability; bioavailability iron; bioaccessibility bioavailability; iron ... See more keywords
Bioaccessibility and bioavailability adjusted dietary exposure of cadmium for local residents from a high-level environmental cadmium region.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of hazardous materials"
DOI: 10.1016/j.jhazmat.2021.126550
Abstract: The critical health risks caused by cadmium (Cd) via dietary exposure are commonly assessed by detecting Cd concentrations in foods. Differently, in this study, the bioaccessibility and bioavailability of Cd in major local harvests were… read more here.
Keywords: bioaccessibility bioavailability; cadmium; bioaccessibility; dietary exposure ... See more keywords
Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2018.1477730
Abstract: ABSTRACT Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities… read more here.
Keywords: anti inflammatory; extraction; inflammatory antimicrobial; bioaccessibility bioavailability ... See more keywords
Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2018.1552243
Abstract: Abstract Plant-based foods gain more importance since they play a key role in sustainable, low-meat and healthy diets. In developing countries, these food products, especially legumes and cereals, are important staple foods. Nevertheless, the question… read more here.
Keywords: mineral bioaccessibility; based foods; bioaccessibility bioavailability; food ... See more keywords
Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13070
Abstract: Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of… read more here.
Keywords: food; anthocyanin; bioavailability; bioavailability anthocyanins ... See more keywords
Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction
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DOI: 10.3390/foods12010030
Abstract: Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that… read more here.
Keywords: bread; bread matrix; egcg; bioaccessibility bioavailability ... See more keywords
Bioaccessibility and Bioavailability of Diet Polyphenols and Their Modulation of Gut Microbiota
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24043813
Abstract: It is generally accepted that diet-derived polyphenols are bioactive compounds with several potentially beneficial effects on human health. In general, polyphenols have several chemical structures, and the most representative are flavonoids, phenolic acids, and stilbenes.… read more here.
Keywords: bioaccessibility bioavailability; microbiota; gut microbiota;
Bioaccessibility and Bioavailability of a Marine-Derived Multimineral, Aquamin-Magnesium
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DOI: 10.3390/nu10070912
Abstract: Introduction: Magnesium is an essential mineral involved in a range of key biochemical pathways. Several magnesium supplements are present on the market and their degree of bioavailability differs depending on the form of magnesium salt… read more here.
Keywords: bioavailability; aquamin magnesium; magnesium; bioaccessibility bioavailability ... See more keywords