Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage.

Autor: Ávila S; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil. suelenavila@ufpr.br., Zalamanski S; Graduate Program in Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Tanikawa LM; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Kruger CCH; Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2023 Mar; Vol. 78 (1), pp. 124-131. Date of Electronic Publication: 2022 Nov 10.