Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity

Moringa oleifera is a plant recognized for its compounds such as dietary fiber (oligosaccharides, amongst others) and polyphenols, with biological activities. These properties depend on bioactive compounds (BC) interactions with food matrix/digestion conditions, which have not been evaluated. Thus,...

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Veröffentlicht in:	Food research international 2019-06, Vol.120, p.631-642
Hauptverfasser:	Caicedo-Lopez, L.H., Luzardo-Ocampo, I., Cuellar-Nuñez, M.L., Campos-Vega, R., Mendoza, S., Loarca-Piña, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant capacity Bioaccessibility Free-phenolic compounds Gastrointestinal digestion Moringa oleifera Oligosaccharides Permeability
Online-Zugang:	Volltext
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