Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions

Cömert, Ezgi Doğan; Gökmen, Vural

doi:10.1016/j.crfs.2022.02.008

Cited by 12 publications

(8 citation statements)

References 46 publications

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“…FRAP assay showed the most positive antioxidant interactions, while ABTS demonstrated neutral or antagonistic effects. Comparing the obtained values (Table 1 ), spirulina and apple juice showed significant antagonism in antiradical activity for the ABTS method—SC was 0.60, while the most profound antagonism effect described in 23 was for milk with breakfast cereal (SC ABTS 0.35), chia seed (0.44) and flaxseed (0.55) (see Fig. 4 ).…”

Section: Discussionmentioning

confidence: 86%

“…Similar effects were found in other studies. The analysis of SC calculated data in 23 showed that when using water as a solvent, the ABTS results of mixtures can give up to 3 times lower or higher antioxidant activity than the sum of both ingredients. The highest synergy was observed for wine with black grapes, followed by milk with black tea.…”

Section: Discussionmentioning

confidence: 99%

“…In food mixtures, the antioxidant potential is not always an additive value of all the antioxidants present in them 15 . Cömert et al 23 studied binary combinations of 20 foods selected from different food categories—berries, vegetables, dairy products, etc.—reporting minor to significant synergy and antagonism between those. Shi et al 24 mentioned that the synergistic effect of antioxidants depends on the type of antioxidants.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Stunda-Zujeva

Berele

Lece

et al. 2023

Sci Rep

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Spirulina is a popular food supplement known for its high antioxidant activity. Several studies have shown that antioxidant activity fluctuates depending on the combination of ingredients in the food. Fresh spirulina is a growing market trend; however, pure spirulina short shelf life is a strong limitation. This study aims to investigate antioxidant activity of various novel commercial fresh spirulina-containing products and the factors affecting it. Antioxidant activity and total phenolic content of each ingredient and binary combinations of spirulina and apple juices, Japanese quince syrup, or cranberry syrup were measured. Synergic, antagonistic, and additive interactions between samples were determined and expressed using the synergy coefficient. FRAP assay showed apparent synergism of spirulina and all the studied ingredients whereas ABTS and Folin–Ciocalteu methods revealed an antagonistic interaction between spirulina and apple juice. Despite the antagonistic interactions, all the products demonstrated at least the same antioxidant activity as pure fresh spirulina and had longer shelf life than, pointing to their commercial potential.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Stunda-Zujeva

Berele

Lece

et al. 2023

Sci Rep

View full text Add to dashboard Cite

show abstract

“…In addition, most studies focus on the antioxidant properties of foods or some of their constituents before they enter the GIT than on gastric or gastrointestinal digestion food products. Recently, some studies have been published to monitor antioxidant capacity during gastrointestinal digestion of raw and thermally processed complex plant foods rich in proteins [ 20 , 21 ]. However, there is no paralleled research assessing foods’ antioxidant and allergenic potential during digestion in such complete food matrices.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

2023

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Thermally processed peanuts are ideal plant models for studying the relationship between allergenicity and antioxidant capacity of protein-rich foods, besides lipids, carbohydrates and phytochemicals. Peanut is highly praised in the human diet; however, it is rich in allergens (>75% of total proteins). One-third of peanut allergens belong to the products of genes responsible for the defence of plants against stress conditions. The proximate composition of major peanut macromolecules and polyphenols is reviewed, focusing on the identity and relative abundance of all peanut proteins derived from recent proteomic studies. The importance of thermal processing, gastrointestinal digestion (performed by INFOGEST protocol) and their influence on allergenicity and antioxidant properties of protein-rich plant food matrices is elaborated. Antioxidant properties of bioactive peptides from nuts were also considered. Moreover, there are no studies dealing simultaneously with the antioxidant and allergenic properties of protein- and polyphenol-rich foods, considering all the molecules that can significantly contribute to the antioxidant capacity during and after gastrointestinal digestion. In summary, proteins and carbohydrates are underappreciated sources of antioxidant power released during the gastrointestinal digestion of protein-rich plant foods, and it is crucial to decipher their antioxidant contribution in addition to polyphenols and vitamins before and after gastrointestinal digestion.

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“…Alternative sweeteners, such as sucralose and stevia, improve the bioavailability of anthocyanins in beverages [ 18 ]. The effect of combining different food ingredients in the simulated gastrointestinal digestion on TAC of combined foods is given for the most commonly consumed foods in the study of Comert and Gokmen [ 19 ]. The bioavailability of a particular antioxidant is antioxidant-, matrix- and food processing-specific (such as cooking and fermentation).…”

Section: Food Antioxidants Their Stability and Availability Under Phy...mentioning

confidence: 99%

Food Antioxidants and Their Interaction with Human Proteins

et al. 2023

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Common to all biological systems and living organisms are molecular interactions, which may lead to specific physiological events. Most often, a cascade of events occurs, establishing an equilibrium between possibly competing and/or synergistic processes. Biochemical pathways that sustain life depend on multiple intrinsic and extrinsic factors contributing to aging and/or diseases. This article deals with food antioxidants and human proteins from the circulation, their interaction, their effect on the structure, properties, and function of antioxidant-bound proteins, and the possible impact of complex formation on antioxidants. An overview of studies examining interactions between individual antioxidant compounds and major blood proteins is presented with findings. Investigating antioxidant/protein interactions at the level of the human organism and determining antioxidant distribution between proteins and involvement in the particular physiological role is a very complex and challenging task. However, by knowing the role of a particular protein in certain pathology or aging, and the effect exerted by a particular antioxidant bound to it, it is possible to recommend specific food intake or resistance to it to improve the condition or slow down the process.

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Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions

Cited by 12 publications

References 46 publications

Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Comparison of antioxidant activity in various spirulina containing products and factors affecting it

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

Food Antioxidants and Their Interaction with Human Proteins

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