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

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:
mango
pharmacokinetics
phenolic acids
human
food matrix
antioxidant
Online Access:https://www.mdpi.com/2072-6643/9/10/1082

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