Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
Author(s): HONAISER, T. C.; ARCARI, S. G.; FABIANE, K. C.; ROCHA, M. de M.; FEDRIGO, I. M. T.; ARISI, A. C. M.
Summary: Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co-digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed astrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set-up than the usual single-food models.
Publication year: 2022
Types of publication: Journal article
Unit: Embrapa Mid-North
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