抗氧化剂
消化(炼金术)
体外
食品科学
烹调方法
化学
生物
农学
生物化学
色谱法
作者
Bikram Upadhyaya,Régis Moreau,Kaustav Majumder
标识
DOI:10.1021/acs.jafc.4c02215
摘要
The present study delved into the chemical composition, antioxidant, and anti-inflammatory properties of three dry edible beans: Black (BL), Great Northern (GN), and Pinto (PN). The beans were soaked, cooked, and subjected to in vitro gastrointestinal (GI) digestion. BL bean exhibited significantly higher gastric (42%) and intestinal (8%) digestion rates. Comparative assessment of soluble GI-digested fractions (<3 kDa) revealed that the GN bean exhibited the highest abundance of dipeptides (
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