Bioaccessibility of bioactive compounds and associated compounds to the indigestible fraction after digestion of three dry varieties.

Mexico has a wide variety of dry chilies used in Mexican food preparation because they are spicy, a property related to the bioactive compound named capsaicin. Apart from capsaicin, dry chilies have compounds such as phenolic compounds and tocopherols. Except for phenolic compounds, capsaicin and tocopherol have not been totally assessed to measure their release from the food matrix (bioaccessibility) after digestion.