The Influence of Food Formulation on Digestive Behavior and Bioavailability of Catechin Polyphenols

Ferruzzi, Mário G.; Green, R. J.; Peters, Catrina M.; Neilson, Andrew P.; Janle, Elsa M.

doi:10.17660/actahortic.2009.841.12

Cited by 6 publications

(3 citation statements)

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“…With Tea Increased recovery and absorption of catechins [257][258][259] Piperine to curcumin Curcumin Increased absorption of curcumin [260] Piperine Epigallocatechin gallate from tea 2 fold increase [261] Frequency More frequent versus single acute intake Grape seed polyphenol extract 2-3 fold increase in gallic acid, catechin and epicatechin absorption [85] a high content of polyphenols. Polyphenol content is very high in cocoa, tea and coffee and also in red wines but the bioavailability is considered very poor in these plant based products.…”

Section: Additivesmentioning

confidence: 99%

Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases

Shivashankara¹,

Acharya²

2010

TONUTRAJ

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Epidemiological studies indicate that the higher intake of fruits and vegetables may reduce the risks of many degenrative diseases like cancer, cardiovascular disease, cataract etc. This is attributed mainly to the intake of dietary polyphenols as seen in Mediterranean diets. However, the bioavailability of polyphenols is reported to be low due to poor absorption in the gut, intestine and colon and depends on the type of compounds, chemical structure, food matrix, extent of conjugation and individual colon microflora. In general, flavonoids, aglycones and pure compounds are absorbed more when compared to the glycosides. Diversity in intestinal mocroflora also contributes to a great extent for the variation in absorption of polyphenols as seen in a few studies for the absorption of isoflavones. Among the polyphenols, isoflavones are known to be more bioavailable followed by phenolic acids, flavanols, flavanones, flavonols and lowest bioavailability was seen for anthocyanins and proanthocyanidins.Many human and animal studies have shown that dietary polyphenols reduce the cardiovascular diseases by inhibiting LDL oxidation, promoting vasodilation and by antiplatelet properties. However, the relationship between the level of polyphenols in plasma and their in vivo cardioprotective effects are poor. It is clear that more studies with improved methods are needed to understand the involvement of polyphenols in reducing the risks of degenerative diseases. In order to translate the in vitro results to in vivo, bioavailability of dietary polyphenols have to be increased significantly. One way to achieve this would be to study food preparation methods that can increase the bioavailability of these compounds through the use of different additives, cooking methods, enzymes and microorganisms. Microorganisms appear to play an important role in increasing the bioavailability of polyphenols by removing the conjugation and by breaking polyphenols into simpler absorbable phenols. We feel more bacteria and fungi should be used in food preparations such as yeasts for bread and wine making; lactic acid bacteria for fermenting idlies, dosas, curds; and Bacillus strains for soy fermentation products to increase bioavalability of polyphenols. Enzyme treated or microbial digested food may become the future of food industry. This article was written with a view to supplement Dr. R. B. Singh's life long ambition to prevent cardiovascular diseases through the use of diet and discuss the above points in greater detail.

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Section: Additivesmentioning

confidence: 99%

Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases

Shivashankara¹,

Acharya²

2010

TONUTRAJ

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“…EC was found to be most stable, while EGC was least stable under digestive conditions. Polyphenol stability was enhanced by the addition of ascorbic acid and citric juices, which subsequently enhanced their bioavailability in both models [ 82 ]. In a pilot clinical trial, it was shown that milk protein had no significant effect on the bioavailability of catechin and EC present in cocoa butter after repeated co-administration at 8-h intervals [ 83 ].…”

Section: Bioavailability Studies Of the Major Classes Of Natural Amentioning

confidence: 99%

Bioavailability of Plant-Derived Antioxidants

Abourashed

2013

Antioxidants

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Natural products with antioxidant properties have been extensively utilized in the pharmaceutical and food industry and have also been very popular as health-promoting herbal products. This review provides a summary of the literature published around the first decade of the 21st century regarding the oral bioavailability of carotenoids, polyphenols and sulfur compounds as the three major classes of plant-derived antioxidants. The reviewed original research includes more than 40 compounds belonging to the above mentioned classes of natural antioxidants. In addition, related reviews published during the same period have been cited. A brief introduction to general bioavailability-related definitions, procedures and considerations is also included.

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“…However, tea catechins are unstable under neutral or alkaline condition (Su and others ; Li and others ), thus the bioavailability of tea catechins might be compromised as they pass through the human gastrointestinal tract (Benshitrit and others ; Rodrigues and others ). A severe degradation of EGCg, EGC, and ECg under simulated digestive conditions, with respective losses of 71% to 91%, 72% to 100%, and 60% to 61%, was reported (Ferruzzi and others ), which led to a low plasma bioavailability (Ullmann and others ). This possibly accounts for the discrepancy in bioactivities of tea catechins between epidemiological studies and in vitro and in vivo studies (Mereles and others ).…”

Section: Introductionmentioning

confidence: 97%

Using Defatted Rice Bran as a Bioadsorbent for Carrying Tea Catechins

Shi

Yang

Jin³

et al. 2015

Journal of Food Science

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Rice bran is regarded as a good fibre source that can be added to various food products and health supplements, which is a potential biocarrier for bioactives. Our study showed that defatted rice bran had a high affinity for tea catechins but caffeine, and provided a promising way for selective enrichment of catechins on defatted rice bran under practical condition. Protein and cellulose are the main contributors to the adsorption of tea catechins on defatted rice bran.

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The Influence of Food Formulation on Digestive Behavior and Bioavailability of Catechin Polyphenols

Cited by 6 publications

References 0 publications

Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases

Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases

Bioavailability of Plant-Derived Antioxidants

Using Defatted Rice Bran as a Bioadsorbent for Carrying Tea Catechins

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