Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.

ABSTRACT: The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products pote

SUBMITTER: Navajas-Porras B 

PROVIDER: S-EPMC7999583 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature