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

• Hauptverfasser: Beatriz Navajas-Porras (Verfasst von), Sergio Pérez-Burillo (Verfasst von), Álvaro Jesús Valverde-Moya (Verfasst von), Daniel Hinojosa-Nogueira (Verfasst von), Silvia Pastoriza (Verfasst von), José Ángel Rufián-Henares (Verfasst von)
• Format: Buch
• Veröffentlicht: MDPI AG, 2020-12-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: Connect to this object online.

The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play...