Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion

Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric aci...

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Bibliographic Details
Main Authors: Agustin Lucini Mas, María Eugenia Sabatino, Martin Gustavo Theumer, Daniel Alberto Wunderlin, María Verónica Baroni
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Heliyon
Subjects:
Polyphenols
Vegetal ingredients
Biological activity
Antioxidant enzymes
Reactive oxygen species
Reduced glutathione
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024001567

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http://www.sciencedirect.com/science/article/pii/S2405844024001567

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