Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of...

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Bibliographic Details
Main Authors: Sofía Vargha, Marta Igual, Marcelo Miraballes, Adriana Gámbaro, Purificación García-Segovia, Javier Martínez-Monzó
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Foods
Subjects:
in vitro digestion
bioaccessibility
bioactives
cooking methods
soup
Online Access:https://www.mdpi.com/2304-8158/13/15/2405

Internet

https://www.mdpi.com/2304-8158/13/15/2405

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