Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an In Vitro Digestion Model.
Thaianaly Leite AbreuMarta Suely MadrugaLeila Moreira de CarvalhoLorena Lucena de MedeirosValquíria Cardoso da Silva PereiraBruno Ramos SaluMaria Luiza Vilela OlivaMarta Suely MadrugaTaliana Kênia Alencar BezerraPublished in: Journal of the science of food and agriculture (2023)
These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. This article is protected by copyright. All rights reserved.