在静态体外消化过程中,加工和布鲁塞尔菜中存在的微量营养素和植物化学品的稳定性和生物可访问性

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Flore Vancoillie1, Sarah H E Verkempinck1, Lili Sluys1

  • 1KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

Food chemistry
|February 14, 2024
PubMed
概括

植物化合物如维生素C和葡萄糖酸盐在消化过程中发生变化. 虽然水溶性营养物质被完全吸收,但脂溶性化合物在体外消化后显示出有限的生物利用性.

关键词:
胡卜素是一种胡卜素.葡萄糖酸盐是什么 葡萄糖酸盐硫化 (S-alk) (en) (yl-l-cysteine) 硫氧化物维生素C 维生素C是一种维生素K1 维生素K1

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