The preventive effect of strawberries against the onset of common human diseases induced by oxidative stress

Cianciosi, Danila; Ansary, Johura; Regolo, Lucia; Giampieri, Francesca; Forbes‐Hernández, Tamara Y.

doi:10.17660/actahortic.2021.1309.131

Cited by 2 publications

(2 citation statements)

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“…This difference in adsorption suggests that, in addition to cellulose and pectin, there were other macromolecular substances and trace elements with an adsorption capacity for CA present in natural dietary fiber. 15 3.1.2. Microstructural Analysis of BDF.…”

Section: Characterization Of the Bdf 311 Ca Content In The Bdfmentioning

confidence: 99%

“…During human digestion, the combination of CA and polysaccharides affects the release of phenolic acids, antienzymatic hydrolysis, gastrointestinal transport, and absorption, 3,14 thereby affecting the antioxidative stress of phenolic acids. 15,16 And some studies have shown that polysaccharides and phenolic acids may have synergistic antioxidant effects. This synergistic effect may be related to reducing the loss of antioxidant activity of phenolic acids, 17 prolonging the residence time of intestinal adhesion, promoting the absorption of active molecules, and promoting the targeted organ delivery of polyphenols.…”

Section: Introductionmentioning

confidence: 99%

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Study on the Digestive Behavior of Chlorogenic Acid in Biomimetic Dietary Fiber and the Antioxidative Synergistic Effect of Polysaccharides and Chlorogenic Acid

Zhang,

et al. 2024

J. Agric. Food Chem.

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Chlorogenic acid (CA) is often combined with dietary fiber polysaccharides in plant foods, which may affect its digestive behavior and antioxidant activity. This study constructed a biomimetic dietary fiber (BDF) model by combining bacterial cellulose (BC) and pectin with CA and investigated the digestive behavior of CA in BDF. Additionally, the study examined the interaction and synergistic effects of polysaccharides and CA against oxidation. Results showed that BDF and natural dietary fiber had similar microstructures, group properties, and crystallization properties, and polysaccharides in BDF were bound to CA. After simulated gastrointestinal digestion, 41.03% of the CA existed in a conjugated form, and it was possibly influenced by the interaction between polysaccharides and CA. And the release of CA during simulated digestion potentially involved four mechanisms, including the disintegration of polysaccharide−CA complex, the dissolution of pectin, escape from BC−pectin (BCP) network structure, and diffusion release. And polysaccharides and CA may be combined through noncovalent interactions such as hydrogen bonding, van der Waals force, or electrostatic interaction force. Meanwhile, polysaccharides−CA combination had a synergistic antioxidant effect by the results of free-radical scavenging experiments, it was probably related to the interaction between polysaccharides and CA. The completion of this work has a positive significance for the development of dietary intervention strategies for oxidative damage.

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Section: Characterization Of the Bdf 311 Ca Content In The Bdfmentioning

confidence: 99%