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Copyright of Compendium of Veterinary Sciences / Compendio de Ciencias Veterinarias is the property of Facultad de Ciencias Veterinarias de la Universidad Nacional de Asuncion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The sauces in Mexican cuisine are considered as a fundamental complement for all dishes. In this work, four types of Mexican sauces (SM) were prepared: raw red sauce (SRCr), cooked red sauce (SRC), raw green sauce (SVCr), and cooked green sauce (SVC). The bioaccessibility percentage (% BA) and release rate of the phenolic compounds (CF) present in the SM was evaluated. CF released from the SM were identified and quantified by HPLC-MS in different stages of an in vitro digestion model. The % BA was ranged from 50% for the SRCr up to 62% for the SRC, similar values were obtained for SVC and SVCr. In the intestinal fraction, compounds such as, catechin and gallocatequin gallate were identified in the four types of SM. The highest PC release rate was 3.70 mg GAE/min in the SRC and 2.16 mg GAE/min in the SVC. These results suggest a rapid release of the CF in both red sauces, however, this does not affect the final CF release. Evaluation % BA of CF from different foods allows us to know how many and which are the PC that can be potentially bioavailable in the body. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: currently, the elderly population is increasing and with it, the presence of diseases. Phenolic compounds are substances that have antioxidant properties which can impact on the prevention of oxidative damage, closely related to the onset of various diseases. Most phenolic compounds are bioaccessible and bioavailable through mechanical, enzymatic and chemical routes. However, during aging these factors are modified, affecting the absorption of these compounds. Objective: to know the recent information related to the consumption of phenolic compounds and implications for health in the elderly. Methods: a search was made in different academic bases and/or search engines (EBSCOHOST, PubMed and Science Direct) about total phenol consumption in older adults. This information was analyzed and subclassified considering chronic diseases. Results: older adults have an intake of phenolic compounds ranging from 280 ± 130 to 2,771 ± 1,552 mg/day and the amount that reflects a benefit against cardiovascular diseases, metabolic syndrome and diabetes in older adults ranges from 322 ± 153 to 2,861 mg/day. Conclusion: in some cases, the consumption of polyphenols in the elderly is not enough to generate a prevention against different diseases, so increasing their quantity is recommended. There are different situations that modify bioaccessibility and bioavailability, including the deficiency of polyphenol transporters, so the amount needed is modified to carry out its action in the body. There are few studies of this type in this population, so more research is recommended. [ABSTRACT FROM AUTHOR]

Introduction: During the industrial processing of the mango is wasted close to 40 % of by-products (BP, peel and paste). These BP contain carotenoids that benefit to the consumer's health, such as, the carotenoids. Hence, it is a matter of interest to know if the carotenoids can be bioaccessible. Hence, ultrasound-assisted extraction (UAE) has proven to be a tool to increase their bioaccessibility of diverse bioactive compounds. In this sense, it is proposed to develop beverages where BP were used applying the UAE, evaluating in vitro the bioaccessibility of carotenoids. Method: Four beverages were developed, a control (CB), and three with UAE (B-UAE1: XET: 30 min, XSA: 30 %, XDC: 0.8; B-UAE2: XET: 15 min, XSA: 70 %, XDC: 0.4; B-UAE3: XET: 12 min, XSA: 100 % and XDC: 1). The carotenoids profile was analyzed by HPLC-DAD and in the in vitro bioaccessibility. The kinetics of the release of these compounds was evaluated in the gastric digestion (GD) and intestinal (ID), as well as, its retention in the soluble indigestible fraction (SIF) and insoluble indigestible fraction (IIF). In this way, it was determined the percentage of bioaccessibility (%BA) of carotenoids. Finally, it was determined the release kinetics during 180 min, estimating the kinetic parameters (final velocity and constant kinetic). Results: The carotenoids content were ranged from 0.01 to 3.29 μg/100 mL in the mango beverages. The xanthophylls showed significant differences in all beverages with UAE in the ID. The UAE had a negative effect on the β-cryptoxanthin, lutein, and β-carotene content in B-UAE2 and B-UAE3. On the other hand, the α-carotene content was similar in all beverages. During ID, the α-carotene and β-carotene content were higher in CB and lutein and zeaxanthin contents were higher in the B-UAE1. The %BA of lutein, zeaxanthin (Zea), α-carotene and β-carotene in the BUAE1 was 95.63, 56.88, 65.20, and 90.54%, respectively. Therefore, βCr and Zea were the most not bioaccessible in BC and B-EAU3, respectively. The B-UAE1 presented a greater rate of release of β-cryptoxanthin, lutein and β-carotene. Discussion or Conclusion: UAE caused a decrease in the carotenoids content due to isomerization reactions. The release of the xanthophylls and carotenes can be due to components of the food matrix, interactions of the carotenoids with other compounds, and the preparation of beverages. However, the UAE favors the release of these compounds. On the other hand, the presence of carotenoids in the SIF and IIF was due to dietary fiber of the peel, and the xanthan gum. In this way, UAE contributes to increase the %BA of carotenoids. Therefore, the release kinetic parameters show that there are diverse factors that influence this phenomenon such as the synergistic or antagonistic action between the carotenoids and other components. [ABSTRACT FROM AUTHOR]