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Fig. 10 | Food Production, Processing and Nutrition

Fig. 10

From: In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

Fig. 10

Overall result of gastrointestinal simulation study which was based on three different parameters performed with five ethnic beverage samples [Tongba (TNB), chhyang (CHN), nigar (NGR), khokim raksi (KKR) and chimphing raksi (CKR)], the pictorial version of Table 5. The change in the shade of colour down the GI tract of each illustration depicts the digestion and bioaccessibility of each composition. [Colour scales were chosen as following, Yellow (RGB: 255, 255, 0) – Dark Purple (125, 0, 146) for antioxidant assay results, Dark Blue (RGB: 18, 3, 55) – White (RGB: 255, 255, 255) for total phenol content results and Red (RGB: 255, 0, 0) – White (RGB: 255, 255, 255) for lipid composition]

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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