2017
DOI: 10.20944/preprints201703.0123.v1
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Structural Changes and Digestibility of Onion Quercetin and Grape Resveratrol during <em>In Vitro</em>&nbsp;Human Digestion

Abstract: This study was conducted to investigate the effects of in vitro human digestion on digestibility and structural changes of onion quercetin and grape resveratrol that simulates the composition of saliva, gastric, duodenal, and bile juice. We observed that the change the content of resveratrol and quercetin in grapes and onion were 52.45 ± 0.32, 46.48 ± 0.32% in small intestine of in vitro human digestion system. In LC-MS analysis, we found that the structure of grape resveratrol was influenced in vitro human di… Show more

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