Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.

doi:10.1016/J.FOODRES.2018.11.017

Paper

Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.

Published Jun 1, 2019 · L. H. Caicedo-Lopez, I. Luzardo-Ocampo, M. L. Cuellar-Nuñez

Food research international

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46

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1

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Abstract

Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

In Vitro Study

Study Snapshot

Key takeawayIn vitro gastrointestinal digestion of Moringa oleifera leaves alters bioaccessibility and antioxidant capacity of free-phenolic compounds and mono/oligosaccharides, with most not fully absorbed in the small intestine.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.

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