Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic-Reference-Cited by-同舟云学术

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Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic

Published:2018-07 Issue: Volume:70 Page:49-53
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Torres-Palazzolo Carolina,Ramirez Daniela,Locatelli Daniela,Manucha Walter,Castro Claudia,Camargo Alejandra^ORCID

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT)

Universidad Nacional de Cuyo (UNCuyo)

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Claryfying the real bioactive constituens of garlic;Amagase;J. Nutr.,2006

2. Antioxidant activity of garlic using conventional extraction and in vitro gastrointestinal digestion;Bhatt;Free Radic. Antioxid.,2013

3. Garlic and Other Alliums: the Lore and the Science;Block,2010

4. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: a review;Carbonell-Capella;Compr. Rev. Food Sci. Food Saf.,2014

5. A review of the cardiovascular benefits and antioxidant properties of allicin;Chan;Phyther. Res.,2013

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4. A Review: The Potential Role of Garlic (Allium sativum L.) against Tuberculosis: Multi Drug-Resistance;Research Journal of Science and Technology;2024-03-08

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