Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5743-5749

  Ortega, Nàdia ^a,b   Reguant, Jordi ^b   Romero, Maria Paz ^a   Macià, Alba ^a   Motilva, Maria Jose ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b La Morella Nuts   (Spain)

Author keywords

Bioaccesibility; Cocoa; Digestibility; Food matrix effect; In vitro digestion model; Phenols; Procyanidins

Indexed keywords

FLAVONOID; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ARTICLE; BIOAVAILABILITY; CACAO; CHEMISTRY; DIGESTION; DUODENUM; FAT INTAKE; FOOD HANDLING; IN VITRO STUDY; METABOLISM; METHODOLOGY; STOMACH;

BIOLOGICAL AVAILABILITY; CACAO; DIETARY FATS; DIGESTION; DUODENUM; FLAVONOIDS; FOOD HANDLING; PHENOLS; PROANTHOCYANIDINS; STOMACH;

THEOBROMA CACAO;

EID: 67649886708     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900591q     Document Type: Article

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