Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity-Reference-Cited by-同舟云学术

Raw and Sous-Vide-Cooked Red Cardoon Stalks (Cynara cardunculus L. var. altilis DC): (Poly)phenol Bioaccessibility, Anti-inflammatory Activity in the Gastrointestinal Tract, and Prebiotic Activity

Published:2021-08-04 Issue:32 Volume:69 Page:9270-9286
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huarte Estíbaliz¹^ORCID,Serra Gessica²,Monteagudo-Mera Andrea²,Spencer Jeremy²,Cid Concepción¹³^ORCID,de Peña María-Paz¹³^ORCID

Affiliation:

1. Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia y Nutrición, Universidad de Navarra, C/ Irunlarrea 1, 31008 Pamplona, Spain

2. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, RG6 6AP Reading, U.K.

3. IdiSNA, Navarra Institute for Health Research, C/ Irunlarrea 1, 31008 Pamplona, Spain

Funder

Departamento de EducaciÃ³n, Gobierno de Navarra

Ministerio de Ciencia e InnovaciÃ³n

Banco Santander

Plan de InvestigaciÃ³n de la Universidad de Navarra

AsociaciÃ³n de Amigos de la Universidad de Navarra

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry