Bioaccessibility of phenolic compounds in common beans ( Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures
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DOI: 10.1002/cche.10283
Abstract: Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean… read more here.
Keywords: bioaccessibility phenolic; bioaccessibility; phaseolus vulgaris; beans phaseolus ... See more keywords
Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
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DOI: 10.3390/antiox12051035
Abstract: Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the… read more here.
Keywords: bioaccessibility phenolic; stability bioaccessibility; digestion; rosehip extracts ... See more keywords