2019•Food ChemistryRequires access

Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion

Minh Anh Thu Phan, Martin P. Bucknall, Jayashree Arcot

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Key concepts: Carotenoid, Food science, Digestion (alchemy), Ingestion, Chemistry, Red cabbage, Anthocyanin, Biochemistry

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Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion — Research Paper | ScholarLens