Effects of colonic fermentation on the stability of fresh and black onion bioactives-Reference-Cited by-同舟云学术

Effects of colonic fermentation on the stability of fresh and black onion bioactives

Published:2022 Issue:8 Volume:13 Page:4432-4444
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Moreno-Ortega Alicia¹²,Di Pede Giuseppe³,Mena Pedro³⁴^ORCID,Calani Luca³,Del Rio Daniele³⁴^ORCID,Moreno-Rojas José Manuel²⁵^ORCID,Pereira-Caro Gema²⁵^ORCID

Affiliation:

1. Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-anexo Universidad de Córdoba, 14071 Córdoba, Spain

2. Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain

3. Department of Food and Drugs, University of Parma, 43124 Parma, Italy

4. Microbiome Research Hub, University of Parma, 43124 Parma, Italy

5. Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain

Abstract

The health properties related to onion intake are attributed mainly to the presence of bioactive compounds, particularly phenolic and organosulfur compounds (OSCs).

Funder

Ministerio de Educación, Cultura y Deporte

Ministerio de Asuntos Económicos y Transformación Digital, Gobierno de España

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO04240H

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