Bioaccessibility of Principal Health-Promoting Compounds inBroccoli ‘Parthenon’ and Savoy Cabbage ‘Dama’
- FERNANDEZ LEON, ANA MARIA
- GONZALEZ GOMEZ, DAVID
- María Concepción Ayuso Yuste
- María Josefa Bernalte García
- FERNÁNDEZ LEON, MARIA FERNANDA
ISSN: 2249-460X, 0975-587X
Año de publicación: 2023
Volumen: 23
Número: 2
Páginas: 1-12
Tipo: Artículo
Otras publicaciones en: Global Journal of Science Frontier Research: G Bio-Tech & Genetics
Resumen
Currently there is a general concern among consumers to purchase goods increasingly healthy that not only provide the necessary nutrients, but also beneficial compounds with functional properties and antioxidant activity. Because of this, there has been an increased consumption of vegetables of the Brassicaceae family, especially brassicas. Thus, in this research work, two types of brassicas (broccoli and Savoy cabbage) were evaluated and it was found that broccoli had a higher content of functional compounds.But functional compounds are absorbed and used in different ways when they are digested, so besides knowing the content of these compounds in foods it is necessary to know their bioavailability, which will help meet the health properties of food to optimize the diet and to establish nutritional recommendations.