Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds’ bioaccessibility, bioavailability, and bioactivity as a consequence of their trans...

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Bibliographic Details
Main Authors: Silvia Cañas, Miguel Rebollo-Hernanz, Patricia Bermúdez-Gómez, Pilar Rodríguez-Rodríguez, Cheyenne Braojos, Alicia Gil-Ramírez, Vanesa Benítez, Yolanda Aguilera, María A. Martín-Cabrejas
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Antioxidants
Subjects:
cocoa shell
cocoa by-products
in vitro digestion
phenolic compounds
oxidative stress
antioxidant capacity
Online Access:https://www.mdpi.com/2076-3921/12/5/1007

Internet

https://www.mdpi.com/2076-3921/12/5/1007

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