In vitro bioaccessibility and gut biotransformation of polyphenols present in the water-insoluble cocoa fraction.
Mol Nutr Food Res (2011) PMID 21294250
Cocoa, especially the water-insoluble cocoa fraction (WICF), is a rich source of polyphenols. In this study, sequential in vitro digestion of the WICF with gastrointestinal enzymes as well as its bacterial fermentation in a human colonic model system were carried out to investigate bioaccessibility and biotransformation of WICF polyphenols, respectively.
DOI: 10.1002/mnfr.201000360
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