Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

• Main Authors: Beatriz Navajas-Porras (Author), Sergio Pérez-Burillo (Author), Álvaro Valverde-Moya (Author), Daniel Hinojosa-Nogueira (Author), Silvia Pastoriza (Author), José Ángel Rufián-Henares (Author)
• Format: Book
• Published: MDPI AG, 2021-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually othe...