In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour.

Int J Mol Sci · 2024 · PMC11121365 · PMID 38791442

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a decreasing trendno p-value reported

an increasing trendno p-value reported

The results indicate that the total polyphenol content (TPC), flavonoid content and radical scavenging activity exhibited an increasing trend following the initial digestion stage and a decreasing trend following the second stage.

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