Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds

The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of ‘Ataulfo’ mango on the bioavailability of i...

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Bibliographic Details
Main Authors: Ana Elena Quirós-Sauceda, C.-Y. Oliver Chen, Jeffrey B. Blumberg, Humberto Astiazaran-Garcia, Abraham Wall-Medrano, Gustavo A. González-Aguilar
Format: Article
Language:English
Published: MDPI AG 2017-09-01
Series:Nutrients
Subjects:
Online Access:https://www.mdpi.com/2072-6643/9/10/1082