Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model

BACKGROUND The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate t...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-02, Vol.104 (3), p.1833-1842
Hauptverfasser:	Abreu, Thaianaly Leite, Estévez, Mario, Carvalho, Leila Moreira, Medeiros, Lorena Lucena, Silva Ferreira, Valquíria Cardoso, Salu, Bruno Ramos, Oliva, Maria Luiza Vilela, Madruga, Marta Suely, Bezerra, Taliana Kênia Alencar
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids anticoagulant antioxidant Antioxidants Antioxidants - chemistry bioaccessibility Bioavailability Biological activity Caffeic acid Chlorogenic acid circular economy Coffea - metabolism Coffee Coffee industry Dietary supplements Digestion Digestive system Gallic acid Gastrointestinal tract Phenolic compounds Phenols Phenols - chemistry Plant Extracts - chemistry Polyphenols simulated digestion Sulfonic acid
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