Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of <i>Fucus vesiculosus</i>

Effect of Food Preparations on In Vitro Bioactivities and Chemical Components of <i>Fucus vesiculosus</i>

<i>Fucus vesiculosus</i> is a brown macroalgae used in food and generally considered safe to be consumed, according to EU Directive (EC 258/97). The aim of this study is to analyze the effect of food preparation on <i>F.vesiculosus</i> of different origins on what concerns it...

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Détails bibliographiques
Auteurs principaux: Rebeca André, Laura Guedes, Ricardo Melo, Lia Ascensão, Rita Pacheco, Pedro D. Vaz, Maria Luísa Serralheiro
Format: Article
Langue:English
Publié: MDPI AG 2020-07-01
Collection:Foods
Sujets:
<i>Fucus vesiculosus</i>
phlorotannins
peptides
acetylcholinesterase
HMG-CoA reductase
cholesterol
Accès en ligne:https://www.mdpi.com/2304-8158/9/7/955

Internet

https://www.mdpi.com/2304-8158/9/7/955

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