The Nutraceutical Properties of "Pizza Napoletana Marinara TSG" a Traditional Food Rich in Bioaccessible Antioxidants.

ABSTRACT: Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the "Pizza Napoletana marinara" included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphe

SUBMITTER: Dini I 

PROVIDER: S-EPMC8004925 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature