Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (<i>Allium ursinum</i> L.) Leaves

Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (<i>Allium ursinum</i> L.) Leaves

A new type of corn snack has been created containing additions of wild garlic (<i>Allium ursinum</i> L.). This medicinal and dietary plant has a long tradition of use in folk medicine. However, studies on wild garlic composition and activity are fairly recent and scarce. This research ai...

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Bibliographic Details
Main Authors: Kamila Kasprzak-Drozd, Tomasz Oniszczuk, Iwona Kowalska, Jarosław Mołdoch, Maciej Combrzyński, Marek Gancarz, Bohdan Dobrzański, Adrianna Kondracka, Anna Oniszczuk
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:International Journal of Molecular Sciences
Subjects:
dietary polyphenols
high performance liquid chromatography
functional food
in vitro two-stage simulated gastrointestinal digestion
wild garlic
antioxidant activity
Online Access:https://www.mdpi.com/1422-0067/23/22/14458

Internet

https://www.mdpi.com/1422-0067/23/22/14458

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