Potential bioaccessibility and bioavailability of polyphenols and functional properties of tiger nut beverage and its by-product during <i>in vitro</i> digestion-Reference-Cited by-同舟云学术

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Potential bioaccessibility and bioavailability of polyphenols and functional properties of tiger nut beverage and its by-product during in vitro digestion

Published:2024 Issue:15 Volume:15 Page:8143-8152
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Llorens Paula¹,Chiacchio Manuela Flavia²,Tagliamonte Silvia²,Juan-García Ana¹,Pallarés Noelia¹,Moltó Juan Carlos¹,Vitaglione Paola²^ORCID,Juan Cristina¹

Affiliation:

1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain

2. Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy

Abstract

Tiger nut by-product may be a valuable ingredient for functional food development owing to the high antioxidant capacity and bioavailable polyphenols.

Funder

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Ministero dell'Università e della Ricerca

European Commission

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO01537A

Reference44 articles.

1. R.Zamora-Ros and P.Cervera , Tablas de composición de alimentos del CESNID = taules de composició d'aliments Del CESNID , McGraw-Hill-Interamericana , Madrid , 2010

2. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

3. Tigernut Processing: Its Food uses and Health Benefits

4. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

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