Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate the bioaccessibility, bioactivity, and genopr...

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Bibliographic Details
Main Authors: Virginia Temiño, Gisela Gerardi, Monica Cavia-Saiz, Noelia Diaz-Morales, Pilar Muñiz, Gonzalo Salazar
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
melanoidins
bioaccessible fractions
membrane permeability
transepithelial transport
genoprotective effect
Online Access:https://www.mdpi.com/2304-8158/12/17/3193

Internet

https://www.mdpi.com/2304-8158/12/17/3193

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