Background Polyphenolic compounds have shown many potentially positive bioactivities.
But these beneficial effects depend on the amount of polyphenols accessible for absorption …

The food industry has been extremely successful in creating a broad range of delicious,
affordable, convenient, and safe food and beverage products. However, many of these …

Anthocyanins are water-soluble pigments present in fruits and vegetables, which render
them an extensive range of colors. They have a wide distribution in the human diet, are …

Colour changes during storage are an important quality defect of fruit-based products.
Therefore, this work investigated the effect of storage time, storage temperature and oxygen …

Phenolic compounds (PC) and carotenoids from carrots are bound to dietary fibre or stored
in vacuoles and chromoplasts, respectively. To exert their antioxidant effects these …

The effect of high pressure homogenization (HPH) processing combined with juice ratio on
overall quality attributes of carrot, apple and peach mixed juices were investigated …

In vitro digestion methods are routinely used to assess the bioaccessibility of carotenoids
and other dietary lipophilic compounds. Here, we compared the recovery of carotenoids and …

There is a growing body of evidence supporting the role that phytochemicals play in
reducing the risk of various chronic diseases. Although there has been a rise in health …

Abstract Eight anthocyanidin derivatives (1–8) were evaluated as potential inhibitors of the
catalysis of α-glucosidase. Among them, compounds 4 and 8 had the highest levels of …

The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to
food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been …