Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota
Abstract
This study identified 28 (poly)phenolic compounds (caffeoylquinic acids, luteolin/apigenin flavones, lignans) in artichoke (Cynara scolymus) and characterised their bioaccessibility after cooking and gastrointestinal digestion and their degradation by colonic microbiota, mapping the fate of the plant's antioxidant constituents.
Referenced for these plants
How to cite
Dominguez-Fernandez, M., Ludwig, I.A., De Pena, M.P. and Cid, C (2021) 'Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota', Food & Function, 12(5), pp. 1996-2011. doi:10.1039/d0fo03119d
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