11 research outputs found
Origin of Solvent Dependence of Photosensitized Splitting of a Cyclobutane Pyrimidine Dimer by a Covalently Linked Chromophore
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An AIMD Study of the CPD Repair Mechanism in Water: Reaction Free Energy Surface and Mechanistic Implications
No full textAntioxidant and antimicrobial activity of Agave angustifolia extract on overall quality and shelf life of pork patties stored under refrigeration
No full textModel Studies of the (6â4) Photoproduct Photolyase Enzyme: Laser Flash Photolysis Experiments Confirm Radical Ion Intermediates in the Sensitized Repair of Thymine Oxetane Adducts
No full textAnalysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art
No full textMore than 500 phenolic compounds have been reported as present in foodstuffs, and their intake has been related to the prevention of several chronic diseases. Most of the literature on phenolic compounds focuses on those present in the supernatant of aqueousâorganic extractions: extractable phenolics. Nevertheless, significant amounts of phenolic compounds remain in the solid residues after such extractions. These nonextractable phenolics are mostly proanthocyanidins, phenolic acids, and hydrolyzable tannins that are closely associated with the food matrix. Studies of this fraction of dietary phenolic compounds are scarce, and the few there are usually refer to particular types of phenolics rather than to the fraction as a whole. The present review reports the state-of-the-art methods that currently exist for analyzing nonextractable phenolic compounds in foods.Peer reviewe
Phenolic compounds from âHassâ avocado peel are retained in the indigestible fraction after an in vitro gastrointestinal digestion
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