Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion

Gu, C, Suleria, HAR, Dunshea, FR et al. (1 more author) (2020) Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion. Antioxidants, 9 (8). 762. ISSN 2076-3921

Abstract

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Authors/Creators:
  • Gu, C
  • Suleria, HAR
  • Dunshea, FR
  • Howell, K
Copyright, Publisher and Additional Information: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Keywords: anthocyanin; phenolic acid; antioxidant capacity; medium chain fatty acids; short chain fatty acids; gut microbiome
Dates:
  • Published: 17 August 2020
  • Accepted: 14 August 2020
  • Published (online): 17 August 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 14 Sep 2020 11:22
Last Modified: 14 Sep 2020 11:22
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/antiox9080762
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