Simulating human digestion: develo** our knowledge to create healthier and more sustainable foods

A Mackie, AI Mulet-Cabero, A Torcello-Gómez - Food & function, 2020 - pubs.rsc.org
The gold standard for nutrition studies is clinical trials but they are expensive and variable,
and do not always provide the mechanistic information required, hence the increased use of …

Gastrointestinal digestion assays for evaluating the bioaccessibility of phenolic compounds in fruits and their derivates: an overview

AM Dantas, FG Fernandes, M Magnani… - Food Research …, 2023 - Elsevier
Fruits and their derivatives are sources of phenolic compounds, which contribute to the
maintenance of health benefits. In order to exert such properties, these compounds must be …

In vitro anti-inflammatory properties of selected green leafy vegetables

K Gunathilake, K Ranaweera, HPV Rupasinghe - Biomedicines, 2018 - mdpi.com
The study investigated the anti-inflammatory activity of the hydro methanolic extract of six
leafy vegetables, namely Cassia auriculata, Passiflora edulis, Sesbania grandiflora, Olax …

Effect of different cooking methods on polyphenols, carotenoids and antioxidant activities of selected edible leaves

KDPP Gunathilake, KKDS Ranaweera… - Antioxidants, 2018 - mdpi.com
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on
polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total …

Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana (Musa acuminata, AAB) as affected by …

SDT Maduwanthi, R Marapana - Food Chemistry, 2021 - Elsevier
The present study was conducted to evaluate effect of ethephon and acetylene treatments
on phenolics, flavonoids and antioxidant activity of banana flesh and their bioaccessibility …

Influence of boiling, steaming and frying of selected leafy vegetables on the in vitro anti-inflammation associated biological activities

K Gunathilake, K Ranaweera, HPV Rupasinghe - Plants, 2018 - mdpi.com
The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and
frying) on anti-inflammation associated properties in vitro of six popularly consumed green …

Antioxidant activity and phenolic profile of a collection of medicinal plants from Tunisian arid and Saharan regions

MA Benabderrahim, Y Yahia, I Bettaieb… - Industrial Crops and …, 2019 - Elsevier
Desert plants are a potentially sustainable source of bioactive molecules. This paper
investigates phenolic profile, total polyphenols, flavonoids and condensed tannins in a …

Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame

Y Chen, H Lin, M Lin, Y Zheng, J Chen - Food and Chemical Toxicology, 2020 - Elsevier
The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid
content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six …

Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies

MG Managa, SA Akinola, F Remize, C Garcia… - Frontiers in …, 2021 - frontiersin.org
In this study, popularly consumed traditional chayote leaves and locally produced pineapple
fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains …

Encapsulation of phlorotannins from edible brown seaweed in chitosan: Effect of fortification on bioactivity and stability in functional foods

KGD Kaushalya, K Gunathilake - Food Chemistry, 2022 - Elsevier
Phlorotannins are a family of proven therapeutic agents. However, low stability disturbs their
full bioactivity expression in the human body. Hence, this study focused on preserving their …