Chromium and manganese levels in convenience and fast foods: In vitro study of the dialyzable fraction

Bioaccessibility of trace elements and chromium speciation in commonly consumed cereals and pulses

“…These findings are in agreement with those of Mateos et al [30] who concluded that the Cr dialysability was independent of the total amount of this mineral in the breakfast cereals. A study, [31] have reported that Cr absorption was higher for low levels of daily dietary intake (>40 µg) than for levels of 40-80 µg; for high levels (>80 µg) there was an increase in the dialyzable fraction. Anderson [4] has reported that iron deficiency stimulates the net absorption and bioavailability of Cr, which could be due to competition between both minerals at the same intestine absorption sites.…”

Persimmon peel deastringency by CO2 and ethanol combination: Product quality and polyphenols bioavailability

“…In vitro method is a good choice to assess the bioavailable, and generally, it consists of a simulation of gastrointestinal digestion before analyte determination. This method has been widely used to assess mineral bioaccessibility (Cabrera-Vique & Bouzas, 2009;Seiquer, Delgado-Andrade, Haro, & Navarro, 2010), bioactive compounds such as polyphenols (Jailani & Williamson, 2014), and antioxidant properties of different foods after the simulated digestion process (Chen et al, 2014;Pastoriza, Delgado-Andrade, Haro, & Rufi an-Henares, 2011). However, no statistics on polyphenols bioavailability determination in persimmon peels could be checked.…”

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

“…In vitro methods are a good alternative and generally consist of a simulation of gastrointestinal digestion prior to analyte determination. This method has been widely used to evaluate mineral bioaccessibility (Cabrera-Vique & Bouzas, 2009;Seiquer, Delgado-Andrade, Haro, & Navarro, 2010) and bioactive compounds such as polyphenols (Jailani & Williamson, 2014), and also in testing the antioxidant properties of different http://dx.doi.org/10.1016/j.foodchem.2015.05.006 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved. foods after the simulated digestion process (Chen et al, 2014;Dinnela, Minichino, D'Andrea, & Monteleone, 2007;Pastoriza, Delgado-Andrade, Haro, & Rufián-Henares, 2011).…”