Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation

The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Yanfang Yu [verfasserIn]

Bing Zhang [verfasserIn]

Yuhui Xia [verfasserIn]

Hongyan Li [verfasserIn]

Xuping Shi [verfasserIn]

Junwen Wang [verfasserIn]

Zeyuan Deng [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2019

Schlagwörter:

Mulberry leaves

Processing

Phenolics

Bioaccessibility

In vitro digestion

Faecal fermentation

Übergeordnetes Werk:

In: Journal of Functional Foods - Elsevier, 2021, 60(2019), Seite -

Übergeordnetes Werk:

volume:60 ; year:2019 ; pages:-

Links:

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Journal toc

DOI / URN:

10.1016/j.jff.2019.06.008

Katalog-ID:

DOAJ050097075

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