Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

“…Similarly, observed that the bioaccessibility of phenolic acids in BS was highest in the stomach (63.74%), followed by oral (62.53%) and intestine (39.89%). In a previous study, the bioaccessibility of anthocyanins in BS was found to be 90% and 60% following in vitro gastrointestinal digestion (Ryu & Koh, 2022). However, compared to YS (P. Chen et al, 2022;M.-S. Kim et al, 2022;Navarro del Hierro et al, 2018), the bioaccessibility of saponins and isoflavones in BS is still scarce.…”

“…Furthermore, while there are no direct comparative studies between YS and BS regarding their anti‐diabetic effects, earlier studies have demonstrated higher anti‐diabetic effects in BS than in purple sweet potato. This difference may be attributed primarily to the presence of isoflavones and glycosylated anthocyanins with monosaccharides in BS and acylated anthocyanins bound to three sugars in purple sweet potato (Gofur et al., 2019; Ryu & Koh, 2022). Therefore, BS is suggested to be a functional food for the prevention or treatment of diabetes, and combining BS with other dietary ingredients is proposed to synergistically enhance insulin sensitivity, offering a potentially simple and cost‐effective alternative for T2DM treatment.…”