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Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

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Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

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Martínez Las Heras, R.; Pinazo, A.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2017). Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion. FOOD CHEMISTRY. 214:478-485. doi:10.1016/j.foodchem.2016.07.104

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/89487

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Title: Evaluation studies of persimmon plant (Diospyros kaki) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Abstract:
[EN] This study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant ...[+]
Subjects: Persimmon , Fibres , Aqueous leaf extract , Antioxidant compounds , Gastro-intestinal digestion , Bioaccessibility
Copyrigths: Reserva de todos los derechos
Source:
FOOD CHEMISTRY. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2016.07.104
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2016.07.104
Thanks:
The authors thank the Universitat Politecnica de Valencia for the PhD scholarship given to Ruth Martinez-Las Heras.
Type: Artículo

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