Industrial and culinary treatments applied to Piquillo pepper (<i>Capsicum annuum cv. Piquillo</i>) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism-Reference-Cited by-同舟云学术

Industrial and culinary treatments applied to Piquillo pepper (Capsicum annuum cv. Piquillo) impact positively on (poly)phenols’ bioaccessibility and gut microbiota catabolism

Published:2024 Issue:5 Volume:15 Page:2443-2458
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Del Burgo-Gutiérrez Cristina¹²^ORCID,Ludwig Iziar A.¹²³^ORCID,De Peña María-Paz¹²³^ORCID,Cid Concepción¹²³^ORCID

Affiliation:

1. University of Navarra, Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, 31008 Pamplona, Spain

2. University of Navarra, Center for Nutrition Research, c/Irunlarrea 1, 31008 Pamplona, Spain

3. IdiSNA, Navarra Institute for Health Research, Pamplona, Spain

Abstract

Thermal treatments applied to plant-based foods prior to consumption might influence (poly)phenols’ bioaccessibility and the metabolization of these compounds by the gut microbiota.

Funder

Universidad de Navarra

'la Caixa' Foundation

Asociación de Amigos de la Universidad de Navarra

Gobierno de Navarra

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04762H

Reference49 articles.

1. Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

2. The role of bioactive components found in peppers

3. LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)

4. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

5. Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit