graduation at Nutrição from Universidade Estadual do Centro-Oeste (2005), master's at Agricultural Sciences from Universidade Estadual do Centro-Oeste (2016) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2022). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: estado nutricional, alimentação, alimentação escolar, alimentação complementar and suporte nutricional. (Source: Lattes Curriculum)
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Anthocyanins are polyphenolic compounds with potential beneficial properties for human health. However, they are bioactive compounds with high molecular instability due to environmental factors and those inherent in human intestinal digestion. In the gastrointestinal tract, anthocyanins undergo an intense process of structural biotransformation, reducing their functionalities, limiting th…
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