Change of phenolics, carotenoids, and antioxidant capacity following simulated gastrointestinal digestion and dialysis of selected edible green leaves

•Antioxidant activities of green leafy vegetables.•Simulated In vitro digestion of green leafy vegetables.•In vitro bioavailability of polyphenolics and carotenoids.•In vitro bioaccessibility of polyphenolics and carotenoids.•Dialysis of polyphenolics and carotenoids. The bio-accessibility of phenol...

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Veröffentlicht in:	Food chemistry 2018-04, Vol.245, p.371-379
Hauptverfasser:	Gunathilake, K.D.P.P., Ranaweera, K.K.D.S., Rupasinghe, H.P.V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioavailability Carotenoids Green leafy vegetables Polyphenols Simulating gastro-intestinal conditions
Online-Zugang:	Volltext
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