Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice

Excess consumption of sweetened beverages is associated with a global rise in metabolic diseases. Tamarind and partially-hydrolyzed agave syrup have potential for developing healthier beverages. Our objective was to develop a functional beverage using these ingredients (PH-AS-B). We also evaluate sh...

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Veröffentlicht in:	Food chemistry 2024-07, Vol.447, p.138935-138935, Article 138935
Hauptverfasser:	Cardona-Herrera, Román, Quiñones-Muñoz, Tannia Alexandra, Franco-Robles, Elena, Ozuna, César
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant capacity Fructose Glucose Metabolism Non-volatile metabolites
Online-Zugang:	Volltext
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