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. 2020 Dec 9;9(12):1831. doi: 10.3390/foods9121831

Figure 2.

Figure 2

Impact of different foods on relative bioaccessibility* of total polyphenols (a), HTS) (b) and TS (c) from OPE. * Relative bioaccessibility was calculated in relation to in vitro bioaccessibility of total phenols, HTS, and TS from OPE obtained after simulation of gastrointestinal digestion using FaSSIF/FeSSIF. Columns marked with * differ significantly from OPE (p ≤ 0.05). OPE—olive pomace extract; FaSSGF—fasted state simulated gastric fluid; FaSSIF—fasted state simulated intestinal fluid; HTS—hydroxytyrosol; TS—tyrosol.