Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion.
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DOI: 10.1016/j.foodchem.2020.127526
Abstract: Blueberry anthocyanins are well-known for their diverse biological functions. However, the instability during digestion results in their weak bioavailability. The current study aimed to investigate the alteration in the stability, antioxidant capacity and bioaccessibility of… read more here.
Keywords: blueberry anthocyanins; casein casein; blueberry; digestion ... See more keywords