Catabolism of raw and cooked green pepper (Capsicum annuum) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

Journal of Functional Foods

Volumn 27, Issue , 2016, Pages 201-213

  Juániz, Isabel ^a   Ludwig, Iziar Amaia ^b   Bresciani, Letizia ^b   Dall'Asta, Margherita ^b   Mena, Pedro ^b   Del Rio, Daniele ^b,c   Cid, Concepcion ^a   de Peña, María Paz ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF PARMA   (Italy)

^c UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Colonic catabolism; Heat treatment; In vitro bioaccessibility; In vitro gastrointestinal digestion; Pepper; Polyphenols

Indexed keywords

EID: 84988464597     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2016.09.006     Document Type: Article

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