1. Bioavailability of ferulic acid is determined by its bioaccessibility
- Author
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Rob Havenaar, Nuria Mateo Anson, Guido R.M.M. Haenen, Robin van den Berg, Aalt Bast, Farmacologie & Toxicologie, RS: NUTRIM - R3 - Chronic inflammatory disease and wasting, and TNO Kwaliteit van Leven more...
- Subjects
Bioavailability ,Triticum aestivum ,Bioaccessibility ,Polysaccharide ,Biochemistry ,Whole grains ,Ferulic acid ,chemistry.chemical_compound ,medicine ,Biomedical research ,Food science ,Biology ,Wheat fractions (Triticum aestivum L.) ,Analytical research ,chemistry.chemical_classification ,food and beverages ,Phenolic acid ,Ferulic acid (FA) ,Small intestine ,medicine.anatomical_structure ,chemistry ,In vitro system ,Digestion ,Food Science - Abstract
Epidemiological studies have linked whole grain consumption to prevention of several chronic diseases. Whole grain is a source of important phytochemicals, such as ferulic acid (FA). FA is the most abundant phenolic and major contributor to the in vitro antioxidant capacity of wheat grain. Several studies have reported highly variable results on FA bioavailability (0.4-98%). The binding of FA to polysaccharides may limit its bioavailability. Therefore, our study aimed at monitoring release features of FA during gastrointestinal (GI) transit. This was termed bioaccessibility. The bioaccessibility of FA was studied from different wheat fractions and breads with the use of a dynamic in vitro system that simulates the upper GI transit and digestion. The results showed low bioaccessibility of FA from the wheat fractions and breads ( more...
- Published
- 2009
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