Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Bioavailability"
Now showing items 1-5 of 5
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Bioavailability of phenols from a phenol-enriched olive oil
(Cambridge University Press, 2011)Phenolic compounds are one of the main reasons behind the healthy properties of virgin olive oil (VOO). However, their daily intake from VOO is low compared with that obtained from other phenolic sources. Therefore, the ... -
Effect of the co-occurring components from olive oil and thyme extracts on the antioxidant status and its bioavailability in an acute ingestion in rats
(Royal Society of Chemistry (Gran Bretanya), 2014-01-02)The aim of this work was to examine whether bioactives in thyme could enhance the antioxidant capacity of phenolics in virgin olive oil and their bioavailability in Wistar rats. After acute oral administration of extracts ... -
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
(Taylor & Francis, 2017-08-24)Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix ... -
Impact of Various Factors on Pharmacokinetics of Bioactive Polyphenols: An Overview.
(Bentham Science Publishers, 2014)Several epidemiological studies throughout the years have suggested that polyphenols from fruits and vegetables promote health and reduce the risk of certain chronic and neurodegenerative diseases. Yet, it has been proved ... -
Provitamin A carotenoids from an engineered high-carotenoid maize are bioavailable and zeaxanthin does not compromise β-carotene absorption in poultry
(Springer International Publishing, 2017)High-carotenoid (HC) maize, a biofortified staple crop which accumulates β-carotene, β-cryptoxanthin, lutein and zeaxanthin, was used as a feed component in a chicken feeding trial to assess the bioavailability of provitamin ...