HIGHLIGHTS
- What: The aim of this study was to elucidate the content of polyphenols individual phenolic acids flavonoids and antiradical properties of and pasta enriched with before and after simulated in vitro gastrointestinal digestion. 3 of 15 This study showed a high content of carbohydrates (45.41%), including starch.
- Who: Kamila Kasprzak-Drozd et al. from the Department of Inorganic Chemistry, Medical University of Lublin, Chodźki, a, Lublin, Poland have published the paper: In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour, in the Journal . . .
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