The Influence of <i>Hypericum perforatum</i> L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

The Influence of <i>Hypericum perforatum</i> L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of <i>Hypericum perforatum</i> L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW wa...

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Bibliographic Details
Main Authors: Anna Jakubczyk, Kaja Kiersnowska, Begümhan Ömeroğlu, Urszula Gawlik-Dziki, Krzysztof Tutaj, Kamila Rybczyńska-Tkaczyk, Magdalena Szydłowska-Tutaj, Urszula Złotek, Barbara Baraniak
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
<i>Hypericum perforatum</i> L.
antioxidants
metabolic syndrome
cookies
Online Access:https://www.mdpi.com/2304-8158/10/6/1379

Internet

https://www.mdpi.com/2304-8158/10/6/1379

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