PMID:
Food Chem. 2019 Nov 15 ;298:125040. Epub 2019 Jun 18. PMID: 31261008
Abstract Title:
Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion.
Abstract:
The effects of co-digestion of red cabbage with carrot, baby spinach and/or cherry tomato on the bioaccessibility of anthocyanins and carotenoids such asα-carotene, β-carotene, lutein and lycopene were examined using a simulated in vitro gastro-intestinal digestion model. The individual vegetables and their mixtures were digested with and without added a standardised salad dressing. Bioaccessibility of total anthocyanins was enhanced by 10-15% (p
Health Time 