. 2014 Jan 19;2014:365738. doi: 10.1155/2014/365738

Table 1.

Total phenolics and anthocyanins content in different digestion phases of red cabbage and anthocyanin-rich extract. Data are means ± SD (n = 3).

Digestion phase	Total phenolics¹	Anthocyanins²
Raw red cabbage (mg/100 g of cabbage)
Initial	108.78 ± 7.61^a	34.28 ± 1.60^a
Pepsin digestion	136.04 ± 7.71^a	55.77 ± 1.19^b
Pancreatin-bile digestion	126.60 ± 18.25^a	23.21 ± 1.52^c

Anthocyanin-rich extract (mg/100 mL of extract)
Initial	36.04 ± 1.24^a	30.15 ± 1.24^a
Pepsin digestion	42.12 ± 3.98^a	30.13 ± 4.89^a
Pancreatin-bile digestion	54.73 ± 3.56^b	3.99 ± 0.08^b

¹Expressed as gallic acid equivalents; ²expressed as cyanidin 3-glucoside equivalents; superscript letters within the same column indicate significant differences among the phenolics and anthocyanins content, P ≤ 0.05.