TY  - JOUR
AU  - Navajas-Porras, Beatriz
AU  - Pérez-Burillo, Sergio
AU  - Valverde-Moya, Álvaro
AU  - Hinojosa-Nogueira, Daniel
AU  - Pastoriza, Silvia
AU  - Rufián-Henares, José Ángel
PY  - 2021
DO  - 10.3390/antiox10030445
UR  - http://hdl.handle.net/10668/3461
T2  - Antioxidants
AB  - The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different...
LA  - en
PB  - MDPI AG
KW  - Animal origin food
KW  - Antioxidant capacity
KW  - Gut microbiota
KW  - In vitro digestion
KW  - In vitro fermentation
KW  - Thermal processing
KW  - Microbioma gastrointestinal
KW  - Fertilización in vitro
KW  - Medical Subject Headings::Chemicals and Drugs::Chemical Actions and Uses::Pharmacologic Actions::Molecular Mechanisms of Pharmacological Action::Antioxidants
KW  - Medical Subject Headings::Phenomena and Processes::Metabolic Phenomena::Metabolism::Carbohydrate Metabolism::Fermentation
KW  - Medical Subject Headings::Phenomena and Processes::Digestive System and Oral Physiological Phenomena::Digestive System Physiological Phenomena::Digestive System Processes::Digestion
KW  - Medical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Diet
KW  - Medical Subject Headings::Technology and Food and Beverages::Food and Beverages::Food::Dairy Products
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
TY  - research article
ER  -