Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association

Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association

Fruit and vegetable polyphenols are associated with health benefits, and those not absorbed could be fermented by the gastro-intestinal tract microbiota. Many fermentation studies focus on “pure” polyphenols, rather than those associated with plant cell walls (PCW). Black carrots (BlkC), are an idea...

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Bibliographic Details
Main Authors: Gabriele Netzel, Deirdre Mikkelsen, Bernadine M. Flanagan, Michael E. Netzel, Michael J. Gidley, Barbara A. Williams
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
bacterial cellulose
in vitro fermentation
black carrot
polyphenols
anthocyanins
phenolic acids
Online Access:https://www.mdpi.com/2304-8158/9/12/1911

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