Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes-Reference-Cited by-同舟云学术

Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes

Published:2023 Issue:8 Volume:14 Page:3509-3525
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cattivelli Alice¹^ORCID,Nissen Lorenzo²³⁴^ORCID,Casciano Flavia²^ORCID,Tagliazucchi Davide¹,Gianotti Andrea²³⁴^ORCID

Affiliation:

1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 – Pad. Besta, 42100 Reggio Emilia, Italy

2. Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum – University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy

3. Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum – University of Bologna, Piazza G. Goidanich 60, 47521 Cesena (FC), Italy

4. Centre for Applied Biomedical Research – CRBA, Alma Mater Studiorum – Università di Bologna, Policlinico di Sant'Orsola, Via Massarenti 9, 40138 Bologna, Italy

Abstract

Herein, we investigated the stability and bioaccessibility of phenolics in differently cooked red-skinned onion (RSO) and consequently their impact on the gut microbiota and metabolism of phenolics.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO00085K

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