Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota-Reference-Cited by-同舟云学术

Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota

Published:2021 Issue:5 Volume:12 Page:1996-2011
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Domínguez-Fernández Maite¹²³⁴⁵^ORCID,Ludwig Iziar A.⁶⁷⁸⁹¹⁰^ORCID,De Peña María-Paz¹²³⁴⁵^ORCID,Cid Concepción¹²³⁴⁵

Affiliation:

1. Universidad de Navarra

2. Facultad de Farmacia y Nutrición

3. Departamento de Ciencias de la Alimentación y Fisiología

4. E-31008 Pamplona

5. Spain

6. Departament de Tecnologia d'Aliments

7. XaRTA-TPV

8. Agrotecnio Center

9. Escola Tècnica Superior d'Enginyeria Agrària

10. University of Lleida

Abstract

Heat treatment exerts a positive effect on the bioaccessibility of artichoke (poly)phenols after gastrointestinal digestion. In the first 2 h of fermentation, native (poly)phenols were readily degraded by an important microbial catabolic activity.

Funder

Ministerio de Ciencia e Innovación

Universidad de Navarra

Departamento de Educación, Gobierno de Navarra

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03119D

Reference66 articles.

1. FAO , Crop Statistics, http://www.fao.org/faostat/en/#data/QC