In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2016 Italy English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 7, pages 4,247-4,258 (issn: 2042-6496, eissn: 2042-650X,

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Authors: COLANTUONO, ANTONIO; FERRACANE, ROSALIA; VITAGLIONE, PAOLA;

doi: 10.1039/c6fo00942e

pmid: 27722370

handle: 11588/648448

In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies

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Abstract

Pomegranate peels (PPe) were proposed as a functional ingredient with a high potential to reduce oxidative processes along the gastro-intestinal tract and to modulate carbohydrate and lipid metabolism.

Country

Italy

Related Organizations

Russian Academy of Sciences
Russian Federation
University Federico II of Naples
Italy
Department of Agricultural Sciences
Russian Federation

Keywords

Dietary Fiber, Lythraceae, Food Science, Nutrition, bioavailability, functional food, Plant Extracts, Biological Availability, Polyphenols, alpha-Glucosidases, Antioxidants, functional food, Food, Fruit, Humans, Glycoside Hydrolase Inhibitors, alpha-Amylases, bioavailability, Food Science, Nutrition

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