Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion

• Main Authors: Silvia Cañas (Author), Miguel Rebollo-Hernanz (Author), Patricia Bermúdez-Gómez (Author), Pilar Rodríguez-Rodríguez (Author), Cheyenne Braojos (Author), Alicia Gil-Ramírez (Author), Vanesa Benítez (Author), Yolanda Aguilera (Author), María A. Martín-Cabrejas (Author)
• Format: Book
• Published: MDPI AG, 2023-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds' bioaccessibility, bioavailability, and bioactivity as a consequence of their...