Corpus ID: 104183775

Impact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrence

@inproceedings{Zurbano2017ImpactOH,
  title={Impact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrence},
  author={Isabel Ju{\'a}niz Zurbano},
  year={2017}
}
Plant foods are the main source of dietary antioxidants, including (poly)phenolic compounds, with health properties. However, their bioaccessibility might be affected by culinary processes, as well as by gastrointestinal digestion and microbiota. Additionally, heat treatment induces the formation of volatile compounds, among them furan which has been classified as a possibly carcinogenic to humans (group 2B) by the International Agency for Research on Cancer. Therefore, the main aim of the… Expand

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