Influence of <i>in vitro</i> gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa-Reference-Cited by-同舟云学术

Influence of in vitro gastrointestinal digestion and colonic fermentation on carbonyl scavenging capacity of fiber-bound polyphenols from quinoa

Published:2023 Issue:23 Volume:14 Page:10581-10590
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Jinxin¹,Zhang Hao²,Zhu Ling¹,Wu Gangcheng¹^ORCID,Zhang Hui¹^ORCID

Affiliation:

1. National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2. Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

Abstract

The fiber-bound polyphenols from quinoa retained considerable carbonyl scavenging capacity during colonic fermentation, and the residual fiber-bound polyphenols in the fermented residues significantly contributed to the scavenging capacity.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO03000H

Reference46 articles.

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4. The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

5. Food lipid oxidation under gastrointestinal digestion conditions: A review