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饮食中的多,食品加工和肠道微生物组:最近关于生物可用性,生物活性和肠道微生物组相互作用的发现

Monika Sejbuk1, Iwona Mirończuk-Chodakowska1, Sercan Karav2

  • 1Department of Food Biotechnology, Medical University of Bialystok, Szpitalna 37, 15-295 Bialystok, Poland.

Antioxidants (Basel, Switzerland)
|October 26, 2024
PubMed
概括

食品加工对植物多有影响,影响其健康益处. 优化加工方法是保持多数量,生物活性和生物可用性的关键,以获得最大的健康益处.

关键词:
生物活性生物活性生物可用性 生物可用性食品加工 食品加工 食品加工微生物组是一个微生物组.聚醇是一种多醇.

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