Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing c...
| Main Authors: | , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/4437 https://www.sciencedirect.com/science/article/pii/S1756464618304110?via%3Dihub https://doi.org/10.1016/j.jff.2018.07.056 |
Similar Items: Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation
- Impact of chestnut and quebracho tannins on rumen microbiota of bovines
- Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction
- Effect of quebracho-chestnut tannin extracts at 2 dietary crude protein levels on performance, rumen fermentation, and nitrogen partitioning in dairy cows
- Chestnut (Castanea sativa)
- Relationships between bioactive compound content and the antiplatelet and antioxidant activities of six allium vegetable species
- Contenido de antioxidantes de variedades de pera no tradicionales del Alto Valle de Río Negro y Neuquén