Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion

Author:

Santos Y.J.S.,Facchinatto W.M.,Rochetti A.L.,Carvalho R.A.,Le Feunteun S.,Fukumasu H.,Morzel M.,Colnago L.A.,Vanin F.M.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems;Ahmed;Journal of Food Processing and Preservation,2021

2. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins;Alves;Food Chemistry,2015

3. Cytotoxicity of extracts from fruit plants against leukemic cell lines;Ampasavate;African Journal of Pharmacy and Pharmacology,2010

4. Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata);Andrade;Food Research International,2020

5. Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential;Andrade;Lwt,2022

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