The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
In vitro bio-accessibility and antioxidant activity of grape polyphenols
Open accessAbstract
The bio-accessibility (the release of compounds from solid food matrices) of grape polyphenols using an in vitro model simulating gastro-intestinal conditions has been investigated. In vitro studies are needed to unravel factors affecting the release of antioxidants during digestion. The amount of bio-accessible polyphenols, flavonoids and anthocyanins increases during gastric digestion. The transition in the intestinal environment causes a decrease in all the analyzed classes of polyphenols followed by a renewal in the extraction of polyphenols and flavonoids but not of anthocyanins. The stability under gastro-intestinal conditions of pure phenolic acids, flavonoids and resveratrol has been analysed. Gastric digestion had no effect on any phenolic tested. Phenolic acids and resveratrol were degraded under pancreatic conditions whereas catechin and quercetin were not. Changes in antioxidant activity during digestion were correlated to the changes in polyphenols concentration as well as to the pH. Our results suggest that the gastro-intestinal tract may act as an extractor where polyphenols are progressively released from solid matrix and made available for the absorption or to exert their biological effects in the gastro-intestinal tract.
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Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219
Cited by
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
Dangles, O., & Fenger, J.-A. (2018) · Molecules · doi:10.3390/molecules23081970 · Cited by 319
Overview of metabolism and bioavailability enhancement of polyphenols
Lewandowska, U., Szewczyk, K., Hrabec, E., Janecka, A., & Gorlach, S. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf404439b · Cited by 196
Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients
Santos, D. I., Saraiva, J. M. A., Vicente, A. A., & Moldão-Martins, M. (2019) · Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds · doi:10.1016/b978-0-12-814174-8.00002-0 · Cited by 153
Bioactive compounds in microalgae and their potential health benefits
Zhou, L., Li, K., Duan, X., Hill, D., Barrow, C., Dunshea, F., Martin, G., & Suleria, H. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101932 · Cited by 150
Metadata
- Authors
- Tagliazucchi, D., Verzelloni, E., Bertolini, D., & Conte, A.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2010-05
- Volume
- 120
- Issue
- 2
- Pages
- 599-606
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1997053426
- Cited by
- 681
- References
- 2
- FWCI
- 5.42
- Type
- journal article
- Language
- en
- Open access
- green
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- Tagliazucchi, D., Verzelloni, E., Bertolini, D., & Conte, A. (2010). In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry. https://doi.org/10.1016/j.foodchem.2009.10.030
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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