Obayiuwana, OA, Behrends, Volker ORCID: https://orcid.org/0000-0003-4855-5497, Calle-Patino, Y, Costabile, A and Corona, G (2021) The impact of cooking and digestion on the phenolic acid content of selected Nigerian and UK grown wholegrains. Proceedings of the Nutrition Society, 80 (OCE1). E39.

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Abstract

Wholegrains are a good source of phenolic acids (PAs), which can significantly contribute to their beneficial health properties. Thus, their bioactivity will depend on their bioaccessibility and bioavailability, which in turn can be significantly affected by cooking and digestion processes.

Item Type:	Article
Identifier:	10.1017/S0029665121000409
Subjects:	Medicine and health > Nutrition
Depositing User:	Marc Forster
Date Deposited:	12 Apr 2024 08:45
Last Modified:	12 Apr 2024 08:45
URI:	https://repository.uwl.ac.uk/id/eprint/11484

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