Effect of Cooking and <i>in vitro</i> Digestion on the Polyphenols and Antioxidant Properties of <i>Asparagus officinalis</i> L. cultivars

Effect of Cooking and <i>in vitro</i> Digestion on the Polyphenols and Antioxidant Properties of <i>Asparagus officinalis</i> L. cultivars

Asparagus (<i>Asparagus officinalis</i> L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and...

Full description

Saved in:
Bibliographic Details
Main Authors: Angela Di Matteo, Antonio Paolillo, Lidia Ciriaco, Juliane Lima da Silva, Stefania De Pascale, Luana Izzo
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
asparagus
bioactive compounds
UHPLC-Q-Orbitrap HRMS
cooking
bioaccessibility
Online Access:https://www.mdpi.com/2304-8158/14/13/2367
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/13/2367

Similar Items