Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa

Polyphenol profiles and in vitro digestive enzyme inhibitory activities were compared between cocoa extracts from unfermented beans (UB), fermented beans (FB), unfermented liquor (UL), and fermented liquor (FL). Total polyphenols, total flavanols, and individual flavanols were significantly differen...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-05, Vol.64 (18), p.3616-3625
Hauptverfasser:	Ryan, Caroline M, Khoo, Weslie, Ye, Liyun, Lambert, Joshua D, O’Keefe, Sean F, Neilson, Andrew P
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Amylases - antagonists & inhibitors alpha-Amylases - chemistry alpha-Amylases - metabolism alpha-Glucosidases - chemistry alpha-Glucosidases - metabolism Bacteria - metabolism Cacao - chemistry Cacao - metabolism Cacao - microbiology Cooking Digestion Enzyme Inhibitors - chemistry Enzyme Inhibitors - metabolism Fermentation Flavonoids - chemistry Flavonoids - metabolism Glycoside Hydrolase Inhibitors - chemistry Glycoside Hydrolase Inhibitors - metabolism Hot Temperature Humans Kinetics Seeds - chemistry Seeds - metabolism Seeds - microbiology
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