Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited...

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Bibliographic Details
Main Authors: Silvia Cañas, Miguel Rebollo-Hernanz, Cheyenne Braojos, Vanesa Benítez, Rebeca Ferreras-Charro, Montserrat Dueñas, Yolanda Aguilera, María A. Martín-Cabrejas
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Antioxidants
Subjects:
coffee pulp
coffee by-products
phenolic compounds
caffeine
in vitro digestion
bioaccessibility
Online Access:https://www.mdpi.com/2076-3921/11/9/1818

Internet

https://www.mdpi.com/2076-3921/11/9/1818

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