Biodisponibilidade de ácidos fenólicos

Oliveira, D. M.; Bastos, Deborah Helena Markowicz

doi:10.1590/s0100-40422011000600023

Cited by 59 publications

(32 citation statements)

References 42 publications

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“…In relating the results obtained in this study to physiological parameters and the PC bioavailability, we conclude, based on the low levels of adsorption observed, that adsorption of catechin, caffeic acid and ferulic acid by the DFs cellulose and xylan would not compromise their absorption by the intestinal epithelial cells, where most of the phenols are known to be absorbed, especially at a pH close to 7.0 (Dliveira & Bastos, 2011). However, more studies are necessary to confirm our conclusion, especially in relation to DFs, which are generally associated with polyphenols in the food matrix (Manach et al, 2004).…”

Section: Physiological Considerationsmentioning

confidence: 57%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact time ranging between 10 and 120 minutes at pH 2.0, 4.5, and 7.0. After the kinetics, isotherms were obtained using phenolic compounds concentration ranging between 10 and 80 mg/L during 60 minutes, at pH 2.0 and 7.0 and temperature of 36 °C. Results indicate that adsorbed quantities mainly changed in function of pH, however the maximum adsorption was only of 0.978 mg of caffeic acid/g of xylan at pH 2 and after 60 min. Redlich-Peterson model were able to predict the adsorption isotherms of all phenolic compounds onto cellulose, except for caffeic acid at pH 7.0. The low adsorption capacities observed suggest that both dietary fibres are unable to compromise the biodisponibility of phenolic compounds, especially in the small intestine, where they are partially absorbed.

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Section: Physiological Considerationsmentioning

confidence: 57%

Adsorption capacity of phenolic compounds onto cellulose and xylan

Costa¹,

Rogez²,

Pena³

2015

Food Sci. Technol (Campinas)

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“…Our results comparing the two groups were similar and this can be due to the fact that CGA present in the P. undulatum does not accumulate in BCG. The CGA metabolism, as well as, bioavailability in ruminants is still unknown; however, it is known that in monogastrics only a small proportion of CGA are absorbed without hydrolysis and approximately 1% of the ingested CGAs are found intact (Oliveira and Bastos, 2011). Given the particularities of bovine digestive physiology, we believe that the bioavailability of CGA is still lower and not enough to accumulate in the granulosa cells.…”

Section: Discussionmentioning

confidence: 90%

Effects of chlorogenic acid on the maturation and fertilisation of bovine oocytes and their embryonic development with a comparative bovine granulosa cell co-culture

Nunes¹,

Dinis²,

Borba³

et al. 2017

Anim Reprod

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Chlorogenic acid (CGA) plays several biological roles, but lacks studies that demonstrate how this phenolic compound affects animal reproduction. The aim of the present study was to evaluate the effects of different CGA concentrations on bovine oocyte maturation and embryo development in vitro. This study also evaluates co-culture systems involving bovine granulosa cells (BGC) from fed with CGA containing plant, Pittosporum Undulatum. The ovaries were recovered after slaughter and the oocytes were removed, maturated, in vitro fertilized and cultured in medium containing CGA in 5 different concentrations 1.25; 2.5; 5; 10; 20 µm and a control group (0 µm) for seven days. Selected oocytes (n = 1040) were maturated in any of the 5 treatment or control groups. Significantly lower (P < 0.05) maturation rates were observed for the highest CGA concentrations 10 µm, and 20 µm, compared to the control group (Control = 93.4 ± 2.1% vs. 10 µm = 80.9 ± 2.2%; 20 µm 77.9 ± 3.3%). We observed that the higher the concentration of CGA present, the lower the rate of cleavage and development after 3 and 7 days, respectively. It was observed that the significant difference recorded in regards to embryonic development were evident between control and group (20; 51.1 ±5.6 vs. 19.4 ± 2.2%). In respects to the study involving co-culture of embryos with BGC the only difference recorded involved the block rate. No differences (P > 0.05) were identified between control and experimental groups in relation to the progesterone production by BGC. These results suggest that CGA may affect oocyte maturation and inhibit the progression of meiosis and consequently the entire embryo development in vitro.

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“…It is known that many factors can interfere with the effect of the bioactive compounds of foods, such as complex food matrix, the chemical form of each substance, the structure and amount of other compounds present in the diet, the rate of gastric emptying and individual metabolism (Cifuentes‐Gomez, Rodriguez‐Mateos, Gonzalez‐Salvador, Alañon, & Spencer, ; Oliveira & Bastos, ). The cocoa drink in which UBF was added showed a higher fiber content, which may have reduced the gastric emptying rate, the slower access of cocoa flavonoids in the intestine and reduced absorption of epicatechin free.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, there was no potentiation of the effects with the addition of the UBF.It is known that many factors can interfere with the effect of the bioactive compounds of foods, such as complex food matrix, the chemical form of each substance, the structure and amount of other compounds present in the diet, the rate of gastric emptying and individual metabolism (Cifuentes-Gomez, Rodriguez-Mateos, Gonzalez-Salvador,FIG URE 2 Study consort flow diagram (n: volunteers number; SCFA: short chain fatty acids analysis; GSRS: Applied gastrointestinal Symptom Rating Scale questionnaire; CYT: cytokines analysis) RIBEIRO VIEIRA ET AL. | 5 of 11Alañon, & Spencer, 2015;Oliveira & Bastos, 2011). The cocoa drink in which UBF was added showed a higher fiber content, which may have reduced the gastric emptying rate, the slower access of cocoa flavonoids in the intestine and reduced absorption of epicatechin free.…”

mentioning

confidence: 99%

Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial

Vieira

Lomeu

Moreira

et al. 2017

Journal of Food Biochemistry

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Objective To assess the effect of a cocoa and unripe banana flour beverage (UBF) on fecal short‐chain fatty acids (SCFA), gastrointestinal symptoms, fecal characteristics and inflammation, in overweight women with abdominal adiposity. METHODS This prospective, double‐blinded, randomized clinical trial involved 60 female volunteers aged between 20 and 50 years. One group received a cocoa beverage (n = 30) and one group received a cocoa and UBF beverage (n = 30), for 6 weeks. Intestinal microbiota was indirectly assessed by consistency, shape, and color of feces, determination of fecal SCFA, and gastrointestinal symptoms. RESULTS Both beverages increased the production of propionic acid (p < .05) and decreased gastrointestinal symptoms (p < .05). The cocoa beverage decreased indigestion (p < .05) and the pro‐inflammatory cytokine, IL‐17. CONCLUSION Cocoa and cocoa with UBF beverages decreased the symptoms of dyspepsia, improved gastrointestinal symptoms, and increased production of propionic acid, favoring healthy intestinal microbiota. Only the cocoa beverage showed an anti‐inflammatory effect. Practical applications Unripe banana flour and cocoa have been widely used to decrease cardiovascular risk, by improving inflammatory parameters and gastrointestinal symptoms. However, the interaction between these two food ingredients and the implication of their interaction on human health remains unknown. Important health benefits may be achieved by assessing the synergism or antagonism of functional foods, particularly when they coexist in the same product. This study aims to attract the interest of the scientific community to conduct more studies on functional bioavailability. Both unripe banana flour and cocoa can have therapeutic potential but it may not be a good idea to associate them. This article provides relevant information to the scientific and broader community regarding the preparation of these foods, to maximize their health benefits on a daily basis, and, additionally, offers the food industry valuable knowledge that can be used to develop healthier food products.

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Biodisponibilidade de ácidos fenólicos

Cited by 59 publications

References 42 publications

Adsorption capacity of phenolic compounds onto cellulose and xylan

Adsorption capacity of phenolic compounds onto cellulose and xylan

Effects of chlorogenic acid on the maturation and fertilisation of bovine oocytes and their embryonic development with a comparative bovine granulosa cell co-culture

Clinical application of a cocoa and unripe banana flour beverage for overweight women with abdominal obesity: Prospective, double-blinded and randomized clinical trial

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