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

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

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...

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Main Authors: Silvia Cañas (Author), Miguel Rebollo-Hernanz (Author), Cheyenne Braojos (Author), Vanesa Benítez (Author), Rebeca Ferreras-Charro (Author), Montserrat Dueñas (Author), Yolanda Aguilera (Author), María A. Martín-Cabrejas (Author)
Format: Book
Published: MDPI AG, 2022-09-01T00:00:00Z.
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