The by-products generated from the processing of fruits and vegetables (F&V) largely are
underutilized and discarded as organic waste. These organic wastes that include seeds …

Proanthocyanidins, as the oligomers or polymers of flavan‐3‐ol, are widely discovered in
plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary …

This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba
peel and seed after simulated gastrointestinal digestion and gut fermentation. Following …

The aim of this study was to evaluate the effect of the food matrix on polyphenol
bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg …

The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant
activity of different white winemaking byproducts extracts (grape pomace and its parts …

The aim of this study was to evaluate the effect of the simulated gastro-intestinal (GI)
digestion on the phenolic profile and the antioxidant capacity (AC) of grapes and red wines …

Proanthocyanidins (PAs) from the skins and seeds of País grapes were obtained by
enzymatic extraction by using three enzymes (pectinase, cellulase and tannase) and an …

Cocoa beans and their co-products are a rich source of beneficial compounds for health
promotion, including polyphenols and methylxanthines. Knowledge of bioavailability and in …

Golden root (Rhodiola rosea L., Crassulaceae) is a famous medical plant with a one-sided
history of scientific interest in the roots and rhizomes as sources of bioactive compounds …

Proanthocyanidins (PACs), which are oligomers or polymers of flavan-3ols with potent
antioxidative activity, are well known to exert a variety of beneficial health effects …