The Influence of <i>Hypericum perforatum</i> L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties
The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of <i>Hypericum perforatum</i> L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW wa...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/6/1379 |