Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

Food Research International

Volumn 100, Issue , 2017, Pages 304-311

  Luzardo Ocampo, I ^a   Campos Vega, R ^a   Gaytan Martinez M ^a   Preciado Ortiz, R ^b   Mendoza, S ^a   Loarca Pina G ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Antioxidant activity; Bioaccessibility; Chip; Common bean; Corn; In vitro gastrointestinal digestion; Nixtamalization

Indexed keywords

AGENTS; LINEAR TRANSFORMATIONS; OLIGOSACCHARIDES; PHENOLS;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; CHIP; COMMON BEANS; CORN; GASTROINTESTINAL DIGESTION; NIXTAMALIZATION;

ANTIOXIDANTS;

ANTIOXIDANT; OLIGOSACCHARIDE; PHENOL DERIVATIVE;

BIOLOGICAL MODEL; CHEMISTRY; COLON; DIGESTION; FERMENTATION; HUMAN; MAIZE; METABOLISM; PHASEOLUS; PHYSIOLOGY;

ANTIOXIDANTS; COLON; DIGESTION; FERMENTATION; HUMANS; MODELS, BIOLOGICAL; OLIGOSACCHARIDES; PHASEOLUS; PHENOLS; ZEA MAYS;

EID: 85023612846     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.018     Document Type: Article

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