Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461930324X |