Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley.

Zhu, Yulin; Yang, Shihua; Huang, Yonghua; Huang, Jiaqi; Li, Yongqiang

Zhu, Yulin; Yang, Shihua; Huang, Yonghua; Huang, Jiaqi; Li, Yongqiang.

Afiliación

Zhu Y; College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
Yang S; Library, Yunnan Agricultural University, Kunming, 650201, China.
Huang Y; College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
Huang J; College of Tea (Puer), West Yunnan University of Applied Sciences, Dali, 671000, China.
Li Y; College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.

J Food Sci ; 86(2): 628-634, 2021 Feb.

Article en En | MEDLINE | ID: mdl-33462857

Asunto(s)

Antioxidantes/farmacología; Fibras de la Dieta/farmacología; Hordeum/química; Fenoles/farmacología; Antioxidantes/química; Reactores Biológicos; Fibras de la Dieta/análisis; Digestión; Humanos; Fenoles/análisis; Extractos Vegetales/química

Palabras clave

antioxidant activity; bioaccessibility; dietary fiber; hulless barley; phenolic compounds

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fenoles / Hordeum / Fibras de la Dieta / Antioxidantes Tipo de estudio: Prognostic_studies Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article País de afiliación: China

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