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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis. Processes (Basel) 2022. [DOI: 10.3390/pr10040759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.
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Parilli-Moser I, Domínguez-López I, Arancibia-Riveros C, Marhuenda-Muñoz M, Vallverdú-Queralt A, Hurtado-Barroso S, Lamuela-Raventós RM. Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study. Antioxidants (Basel) 2022; 11:antiox11020423. [PMID: 35204306 PMCID: PMC8869195 DOI: 10.3390/antiox11020423] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/15/2022] [Accepted: 02/17/2022] [Indexed: 02/01/2023] Open
Abstract
Background: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy adults. Methods: 44 participants from the ARISTOTLE study consumed 25 g/day of whole peanuts (WP) or 32 g/day of peanut butter (PB) for 6 months. Fatty acids and phenolic compounds in peanut products and biological samples were assessed by gas chromatography coupled to flame ionization detection and liquid chromatography coupled to high resolution mass spectrometry, respectively. Results: Plasma concentrations of very long chain saturated fatty acids (VLCSFAs) increased significantly after 6 months of WP or PB intake (p < 0.001 in both cases). Participants in the WP group excreted twice as many VLCSFAs in feces as those in the PB group (p = 0.012). The most abundant polyphenols found in WP and PB were p-coumaric and isoferulic acids. Urinary excretion of isoferulic acid increased after the intake of WP and PB (p = 0.032 and p = 0.048, respectively), with no significant difference observed between interventions. Conclusion: The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds.
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Affiliation(s)
- Isabella Parilli-Moser
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Inés Domínguez-López
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Camila Arancibia-Riveros
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
| | - María Marhuenda-Muñoz
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Rosa M. Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, School of Pharmacy and Food Sciences XIA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain; (I.P.-M.); (I.D.-L.); (C.A.-R.); (M.M.-M.); (A.V.-Q.); (S.H.-B.)
- CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
- Correspondence: ; Tel.: +34-934034843
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Yamasaki M, Yamasaki Y, Furusho R, Kimura H, Kamei I, Sonoda H, Ikeda M, Oshima T, Ogawa K, Nishiyama K. Onion ( Allium cepa L.)-Derived Nanoparticles Inhibited LPS-Induced Nitrate Production, However, Their Intracellular Incorporation by Endocytosis Was Not Involved in This Effect on RAW264 Cells. Molecules 2021; 26:molecules26092763. [PMID: 34067155 PMCID: PMC8124543 DOI: 10.3390/molecules26092763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to evaluate the involvement of nanoparticles prepared from Allium cepa L. as anti-inflammatory agents. In the present study, we identified nanoparticles from Allium cepa L. using the ultracentrifugation exosome purification method. The nanoparticles were referred to as 17,000× g and 200,000× g precipitates, and they contained quercetins, proteins, lipids, and small-sized RNA. The nanoparticles inhibited nitric oxide production from lipopolysaccharide (LPS)-stimulated RAW264 cells without cytotoxic properties. Cellular incorporation was confirmed by laser microscopic observation after PKH26 staining. The inhibition of caveolae-dependent endocytosis and macropinocytosis significantly prevented the incorporation of the nanoparticles but had no effect on the inhibition of nitric oxide in RAW264 cells. Collectively, the identified nanoparticles were capable of inhibiting the LPS response via extracellular mechanisms. Taken together, the way of consuming Allium cepa L. without collapsing the nanoparticles is expected to provide an efficient anti-inflammatory effect.
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Affiliation(s)
- Masao Yamasaki
- Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (R.F.); (K.N.)
- Correspondence: ; Tel.: +81-985-58-7209
| | - Yumi Yamasaki
- Faculty of Regional Innovation, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (Y.Y.); (H.K.)
| | - Rina Furusho
- Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (R.F.); (K.N.)
| | - Hayaka Kimura
- Faculty of Regional Innovation, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (Y.Y.); (H.K.)
| | - Ichiro Kamei
- Department of Forest and Environmental Sciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan;
| | - Hiroko Sonoda
- Department of Veterinary Science, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (H.S.); (M.I.)
| | - Masahiro Ikeda
- Department of Veterinary Science, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (H.S.); (M.I.)
| | - Tatsuya Oshima
- Department of Applied Chemistry, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan;
| | - Kenjiro Ogawa
- Organization for Promotion of Tenure Track, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan;
| | - Kazuo Nishiyama
- Department of Biochemistry and Applied Biosciences, University of Miyazaki, 1-1 Gakuenkibanadai-nishi, Miyazaki 889-2192, Japan; (R.F.); (K.N.)
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Han H, Choi JK, Park J, Im HC, Han JH, Huh MH, Lee YB. Recent innovations in processing technologies for improvement of nutritional quality of soymilk. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893824] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hwana Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Kwon Choi
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Joheun Park
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Hae Cheon Im
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Heum Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Moon Haeng Huh
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020; 19:3574-3617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022]
Abstract
Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France
| | | | - Catherine M G C Renard
- INRAE, Avignon University, UMR SQPOV, F-84000, Avignon, France.,INRAE, TRANSFORM, F-44000, Nantes, France
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Liu D, Dhital S, Wu P, Chen XD, Gidley MJ. In Vitro Digestion of Apple Tissue Using a Dynamic Stomach Model: Grinding and Crushing Effects on Polyphenol Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:574-583. [PMID: 31820633 DOI: 10.1021/acs.jafc.9b05649] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Food structure is a key determinant for the release of phenolic compounds during gastric and intestinal digestion. We evaluated the bioaccessibility of polyphenols from apple tissue during gastric digestion in vitro from bio-mechanical perspectives including the effects of gastric juice and mucin on the apple tissue matrix under simulated stomach peristalsis. The gastric model system was effective in releasing polyphenols because of simultaneous compression and extrusion, with 3 times higher release from coarse than from fine particles. However, bioaccessibility of polyphenols was reduced up to 44% in the presence of both cell walls and gastric mucin. Most individual phenolic molecules were gradually released and were stable in the gastric environment, except for procyanidin B2. The study suggests that the bioaccessibility of polyphenols from apples in the upper digestive tract is dependent on mechanical disintegration and the residual matrix present in the swallowed bolus.
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Affiliation(s)
- Dongjie Liu
- Key Laboratory of Plant Cell Walls & Plant Resistance, Molecular Analysis & Genetic Improvement Center, South China Botanical Garden , Chinese Academy of Sciences , Guangzhou 510650 , China
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , St Lucia , Queensland 4072 , Australia
| | - Sushil Dhital
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , St Lucia , Queensland 4072 , Australia
- Department of Chemical Engineering , Monash University , Clayton , Victoria 3800 , Australia
| | - Peng Wu
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou 215123 , China
| | - Xiao-Dong Chen
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science , Soochow University , Suzhou 215123 , China
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , St Lucia , Queensland 4072 , Australia
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Stevens-Barrón JC, de la Rosa LA, Wall-Medrano A, Álvarez-Parrilla E, Rodríguez-Ramirez R, Robles-Zepeda RE, Astiazaran-García H. Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts. Nutrients 2019; 11:E2303. [PMID: 31569705 PMCID: PMC6836022 DOI: 10.3390/nu11102303] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/20/2019] [Accepted: 09/25/2019] [Indexed: 12/27/2022] Open
Abstract
The ultimate health benefits of peanuts and tree nuts partially depend on the effective gastrointestinal delivery of their phytochemicals. The chemical composition and in vitro bioaccessibility of tocopherols, tocotrienols and phenolic compounds from peanuts and seven tree nuts were evaluated by analytical and chemometric methods. Total fat and dietary fiber (g 100 g-1) ranged from 34.2 (Emory oak acorn) to 72.5 (pink pine nut; PPN) and from 1.2 (PPN) to 22.5 (pistachio). Samples were rich in oleic and linoleic acids (56-87 g 100 g-1 oil). Tocopherols and tocotrienols (mg·kg-1) ranged from 48.1 (peanut) to 156.3 (almond) and 0 (almond, pecan) to 22.1 (PPN) and hydrophilic phenolics from 533 (PPN) to 12,896 (Emory oak acorn); flavonoids and condensed tannins (mg CE.100 g-1) ranged from 142 (white pine nut) to 1833 (Emory oak acorn) and 14 (PPN) to 460 (Emory oak acorn). Three principal components explained 90% of the variance associated with the diversity of antioxidant phytochemicals in samples. In vitro bioaccessibility of tocopherols, tocotrienols, hydrophilic phenolics, flavonoids, and condensed tannins ranged from 11-51%, 16-79%, 25-55%, 0-100%, and 0-94%, respectively. Multiple regression analyses revealed a potential influence of dietary fiber, fats and/or unsaturated fatty acids on phytochemical bioaccessibility, in a structure-specific manner.
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Affiliation(s)
- Jazmín C Stevens-Barrón
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, 32310 Ciudad Juárez, Mexico.
| | - Laura A de la Rosa
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, 32310 Ciudad Juárez, Mexico.
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, 32310 Ciudad Juárez, Mexico.
| | - Emilio Álvarez-Parrilla
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, 32310 Ciudad Juárez, Mexico.
| | - Roberto Rodríguez-Ramirez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 85000 Ciudad Obregón, Mexico.
| | - Ramón E Robles-Zepeda
- Departamento de Ciencias Químico-Biológicas, Universidad de Sonora, 83000 Hermosillo, Mexico.
| | - Humberto Astiazaran-García
- Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, 83304 A.C. Hermosillo, Mexico.
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