Publication | Open Access

Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model

BiologyNutritionDark Purple EggplantIn Vitro FermentationBiochemistryMedicineFood DigestionMicrobiologyColon MicrobiotaMetabolomicsMetabolismMicrobiomePublic HealthDigestive TractPhenolic ProfileGut Barrier