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An in vitro digestion/Caco-2 cell culture model was used to assess the stability and bioavailability of phenolic compounds in aqueous extracts of four herbal infusions, traditionally used as functional drinks in Portugal. Alterations in antioxidant power were monitored by ABTS + , whereas the profile of phenolic compounds was ascertained by HPLC-DAD. The bioavailability of rutin – an important...
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