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Título

In Vitro Gastrointestinal Digestion Study of Pomegranate Juice Phenolic Compounds, Anthocyanins, and Vitamin C

AutorPérez-Vicente, Antonio; Gil-Izquierdo, Ángel ; García-Viguera, Cristina
Palabras claveAvailability
Pomegranate
Juice
Vitamin C
Phenolic compounds
Anthocyanins
Fecha de publicación3-mar-2002
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 50(8): 2308-2312 (2002)
ResumenPomegranate is an important source of bioactive compounds, such as anthocyanins, other phenolic compounds, and ascorbic acid. In the present work an in vitro availability method has been used to assay the influence of the physiological conditions in the stomach and small intestine. This method enables the study of the release of anthocyanins, vitamin C, and total phenols from the pomegranate juice and their transformations during gastrointestinal digestion. Results have shown that pomegranate phenolic compounds are available during the digestion in a quite high amount (29%). Nevertheless, due to pH, anthocyanins are largely transformed into non-red forms and/or degraded (97%), and similar results are obtained for vitamin C (>95% degradation).
Descripción5 pages, 5 figures.
Versión del editorhttp://dx.doi.org/10.1021/jf0113833
URIhttp://hdl.handle.net/10261/18084
DOI10.1021/jf0113833
ISSN1520-5118 (Online)
0021-8561 (Print)
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