Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity
Keywords:
Cynara
Heat treatment
Gastrointestinal diegestion
(Poly)phenols
Cytokines
Gut microbiota
Publisher:
American Chemical Society
Citation:
Huarte, E. (Estibaliz); Serra, G. (Gessica); Monteagudo-Mera, A. (Andrea); et al. "Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity". Journal of Agricultural and Food Chemistry. (69), 2021, 9270 - 9286
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