The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (<i>Sorghum bicolor</i> (L.) Moench) and Sorghum-Enriched Pasta

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (<i>Sorghum bicolor</i> (L.) Moench) and Sorghum-Enriched Pasta

The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the l...

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Bibliographic Details
Main Authors: Agnieszka Ziółkiewicz, Kamila Kasprzak-Drozd, Agnieszka Wójtowicz, Tomasz Oniszczuk, Marek Gancarz, Iwona Kowalska, Jarosław Mołdoch, Adrianna Kondracka, Anna Oniszczuk
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Molecules
Subjects:
in vitro digestion
sorghum
polyphenols
liquid chromatography
antioxidant activity
Online Access:https://www.mdpi.com/1420-3049/28/4/1706

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https://www.mdpi.com/1420-3049/28/4/1706

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