In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phen...

Full description

Bibliographic Details
Main Authors: Margherita Dall’Asta, Letizia Bresciani, Luca Calani, Marta Cossu, Daniela Martini, Camilla Melegari, Daniele Del Rio, Nicoletta Pellegrini, Furio Brighenti, Francesca Scazzina
Format: Article
Language:English
Published: MDPI AG 2016-01-01
Series:Nutrients
Subjects:
ferulic acid
whole grain bread
aleurone
bioaccessibility
Online Access:http://www.mdpi.com/2072-6643/8/1/42

Internet

http://www.mdpi.com/2072-6643/8/1/42

Similar Items