HIGHLIGHTS
- who: Lanqi Li and collaborators from the Department of Food Science and Technology, National University of, Science Drive , have published the article: Bioaccessibility and Bioavailability of (-)-Epigallocatechin Gallate in the Bread Matrix with Glycemic Reduction, in the Journal: Foods 2023, 12, 30. of /2023/
- what: In this study, the interaction of EGCG on u03b1-amylase and u03b1glucosidase was identified and verified using the method of molecular docking.
- how: In this study EGCG was added to the bread matrix for fortification to reduce its index compared to white bread. All the experiments were conducted . . .
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