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dc.contributor.authorNavajas Porras, Beatriz 
dc.contributor.authorPérez Burillo, Sergio 
dc.contributor.authorValverde Moya, Álvaro Jesús
dc.contributor.authorHinojosa Nogueira, Daniel José 
dc.contributor.authorPastoriza de la Cueva, Silvia 
dc.contributor.authorRufián Henares, José Ángel
dc.identifier.citationNavajas-Porras, B.; Pérez-Burillo, S.; Valverde-Moya, Á.; Hinojosa-Nogueira, D.; Pastoriza, S.; Rufián-Henares, J.A. Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation. Antioxidants 2021, 10, 445. 10.3390/antiox10030445es_ES
dc.description.abstractThe 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 bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.es_ES
dc.description.sponsorshipEuropean Research Commission (Research Executive Agency) - Research project Stance4Health (Grant contract Nº 816303)es_ES
dc.description.sponsorshipPlan propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B”.es_ES
dc.rightsAtribución 3.0 España*
dc.subjectAntioxidant capacityes_ES
dc.subjectThermal processinges_ES
dc.subjectAnimal origin foodes_ES
dc.subjectIn vitro digestion–fermentationes_ES
dc.subjectIn vitro fermentationes_ES
dc.subjectGut microbiotaes_ES
dc.titleEffect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentationes_ES

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Atribución 3.0 España
Except where otherwise noted, this item's license is described as Atribución 3.0 España