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

• 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.
• Subjects: article
• Online Access: 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...