Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds
The biological activities of in vitro bioaccessible and bioavailable compounds of tomato, onion, garlic, and lettuce and their interactions in commonly consumed combinations were studied. The bioaccessibility of phenolic compounds (ACP), the potential bioavailability (AVP), the antioxidant bioaccess...
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| Format: | Article |
| Language: | English |
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Elsevier
2012-10-01
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| Series: | Journal of Functional Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612000990 |