SINOPSIS DEL LIBRO

The Whole Jaboticaba Fruit Stood Out For Its High Levels Of Total Polyphenols Mainly Anthocyanins Cyanidin And Delphinidin Ellagic Acid Methylellagic Acid Gallic Acid Myricetin Quercetin Castalagin Pedunculagin And Vescalagin When Evaluating The Behavior Of These Compounds After In Vitro Digestion It Is Observed That Anthocyanins Did Not Suffer As Much In The Salivary And Gastric Stages But Showed A Significant Reduction After The Intestinal Stag...Seguir leyendo