Abstract
Studies were made on the influence of phenolic compounds on the nutritive value of casein by the nitrogen-balance technique with rats and by the chemical measurement of available lysine.
It was found that caseins allowed to react with caffeic, isochlorogenic acids and phenolic compounds of red clover leaves in the presence of o-diphenol oxidase were inferior to control casein in biological value, digestibility and available lysine content. In the absence of o-diphenol oxidase, caffeic acid showed none of these effects. p-Coumaric acid lowered the biological value of casein in the presence of o-diphenol oxidase but did not lowered its digestibility.
