Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells

Comparison of the Antioxidant Activity of Commercial Honeys, Before and After In-Vitro Digestion

“…There was no signifi cant change in TPC of honey samples following digestion ( Figure 1A) however, DPPH was significantly (P<0.05) decreased in all honey samples ( Figure 1C) and FRAP was signifi cantly decreased in Tesco and Manuka honey ( Figure 1B). The effect of an in-vitro digestion on antioxidant capacity varies depending on a number of factors including the food matrix, a decrease in antioxidant activity has been observed for fruit juices [Cilla et al, 2009] and herbal teas [Gião et al, 2012]. However, Chohan et al [2012] found a signifi cant increase in the TPC and radical scavenging activity of cooked herbs following digestion.…”

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

“…In humans, the digestive process starts in the mouth where the initial degradation of polysaccharides and triglycerides takes place due to mastication and the action of salivary enzymes (a-amylase and lipase) (Hinsberger & Sandhu, 2004;Pedersen et al, 2002) digestive enzymes of the stomach and the small intestine, and colonic fermentative bacteria in the large intestine, are decisive for making nutrients and bioactive compounds available for the absorption through the intestinal wall (Hinsberger & Sandhu, 2004;Pedersen et al, 2002). These physiological conditions may result in structural changes that affect the stability, bioavailability and bioactivity of food constituents (Cilla, González-Sarrías, Tomás-Barberán, Espín, & Barberá, 2009). It has been demonstrated that digestion decreases the phenolic content by at least 47% in fruit beverages compared with pre-digestion (Cilla et al, 2009).…”

In vitro bioaccessibility, bioavailability and plasma protein interaction of polyphenols from Annurca apple (M. pumila Miller cv Annurca)

“…Bioavailability is a term used to describe the proportion of the ingested compound that reaches the systemic circulation (Manach, Scalbert, Morand, Rémésy, & Jiménez, 2004). Nevertheless, gastrointestinal (GI) digestion conditions may result in even drastic structural changes that could affect the stability, bioavailability and bioactivity of food constituents (Cilla, González-Sarrías, Tomás-Barberán, Espín, & Barberá, 2009). It has been demonstrated that the digestion process decreased the phenolic content by at least 47% in digested fruit beverages compared to undigested ones (Cilla et al, 2009).…”

“…Nevertheless, gastrointestinal (GI) digestion conditions may result in even drastic structural changes that could affect the stability, bioavailability and bioactivity of food constituents (Cilla, González-Sarrías, Tomás-Barberán, Espín, & Barberá, 2009). It has been demonstrated that the digestion process decreased the phenolic content by at least 47% in digested fruit beverages compared to undigested ones (Cilla et al, 2009). Tagliazucchi et al (2010), found that only 62% of originally present polyphenols in grapes were bioaccessible after GI digestion, and that radical-scavenging activities of polyphenols may be pH-dependent, suggesting greater scavenging capacity in the intestine than in the stomach.…”