Intestinal release and uptake of phenolic antioxidant diferulic acids

Andreasen, Mette Findal; Kroon, Paul A.; Williamson, Gary; Garcı́a-Conesa, María Teresa

doi:10.1016/s0891-5849(01)00585-8

Cited by 249 publications

(209 citation statements)

References 41 publications

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“…Polyphenols constitute together with carotenoids the only dietary antioxidants present in the colon in valuable concentrations (Scalbert & Williamson, 2000;Manach et al, 2004). The release of phenolics in the colon may explain the inverse association between whole-grain consumption and incidence of certain chronic diseases (Andreasen et al, 2001;Kern et al, 2003). Moreover, an apparent increase of antioxidant release during enzymatic incubation was found in in vitro studies (Pérez-Jiménez & Saura-Calixto, 2005;Nagah & Seal, 2005;Menga et al, 2010).…”

Section: Phytochemicals In Barleymentioning

confidence: 97%

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

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Section: Phytochemicals In Barleymentioning

confidence: 97%

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Siebenhandl-Ehn¹,

Kinner²,

Leopold³

et al. 2011

Phytochemicals - Bioactivities and Impact on Health

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“…The absorption of ferulic acid and also free cinnamic acid are controlled by the Na + /dependent carrier-mediated transport process in rat jejunal segments 53 . Some food products also contain oxidatively coupled product of the ferulic acid, the diferulic acid 54 . Coumaric acid is a hydroxy derivative of cinnamic acid.…”

Section: Phenolic Acidsmentioning

confidence: 99%

Berry Fruits as a Source of Biologically Active Compounds: The Case of Lonicera Caerulea

Švarcová

Heinrich²,

Valentová³

2007

BIOMED PAP

102

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“…In barley, this acid is concentrated mainly in the aleuronic grain-hull layer in the amount of 75% (Adom & Liu 2002), whereas in the endosperm it achieves only the amount of 10% . Biologically accessible can be also diferulic acids present in cereal brans and built into the cellular walls of polysaccharides because the intestinal microflora exhibits an esterase activity able to release diferulic acid from the bound form (Andreasen et al 2001).…”

mentioning

confidence: 99%

Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

Kováčová¹,

Malinova²

2007

Czech J. Food Sci.

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Kováčová M., Malinová E. (2007): Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes. Czech j. Food Sci., 25: 325-332.Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar jakub) to 149.36 mg/100 g of grain (cultivar Izak). The content of coumaric acid ranged between 8.05 mg/100 g (cultivar Detvan) and 210.27 mg/100 g of grain (cultivar Izak). The fact that the samples were grown in the same year (2003) in one locality (Vígľaš-Pstruša, Slovak Republic) minimises the influence of soil and climatic conditions and proves that remarkable differences between the content of ferulic and coumaric acids and the total content of phenolic compounds were caused by the genetic outfit of oats. A high correlation was found between the contents of the total phenolic compounds, ferulic acid, coumaric acid and their sum. The corresponding correlation coefficients R had the values of 0.9229, 0.9141, and 0.9211, respectively. This correlation enables one to employ a simple and inexpensive method for the determination of the total phenolic compounds using Folin-Ciocalteu reagent for a rapid assessment of differences detectable in the content of the sum of ferulic and coumaric acids in oat samples in view of the selection of genotypes suitable for the preparation of functional foods.

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Intestinal release and uptake of phenolic antioxidant diferulic acids

Cited by 249 publications

References 41 publications

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties

Berry Fruits as a Source of Biologically Active Compounds: The Case of Lonicera Caerulea

Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

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