Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

• المؤلفون الرئيسيون: Silvia Cañas (مؤلف), Miguel Rebollo-Hernanz (مؤلف), Cheyenne Braojos (مؤلف), Vanesa Benítez (مؤلف), Rebeca Ferreras-Charro (مؤلف), Montserrat Dueñas (مؤلف), Yolanda Aguilera (مؤلف), María A. Martín-Cabrejas (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2022-09-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited...