1. Cardoon stalks and sweet pepper fruits: in vitro approach to their potential genoprotective, anti-inflammatory and prebiotic activity in the gastrointestinal tract, before and after culinary treatment
- Author
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Huarte, E. (Estibaliz) and Peña, M.P. (María Paz) de
- Subjects
Ciencias de la vida::Citología, biología celular [Materias Investigacion] ,Cultivo celular ,Digestión ,food and beverages ,Antioxidantes ,Ciencias de la Salud::Nutrición y dietética [Materias Investigacion] ,Propiedades de los alimnetos - Abstract
Polyphenols have shown ability to modulate DNA damage, inflammation, and the gut microbiota. Cardoon stalks (Cynara cardunculus var. L. altilis DC) and sweet Italian green peppers fruits (Capsicum annuum L.) are vegetables with different polyphenolic profile (chlorogenic acids vs flavonoids respectively). Thus, the main aim of this project was to evaluate the potential genoprotective and/or anti-inflammatory and prebiotic activity of cardoon stalks and sweet Italian green pepper fruits in the gastrointestinal (GI) tract, by simulating an intake situation. A total of 30 polyphenols were identified and quantified by HPLC-MS/MS in white and red cardoon stalks. Red cardoon almost doubled the polyphenol content of white cardoon, and was therefore selected for the assessment of its biological activity. Besides, the impact of 4 heat treatments (i.e., blanching, different frying conditions, traditional boiling and sous-vide cooking) on the antioxidant capacity and/or the polyphenol profile and content of cardoon stalks, was evaluated. Then, sous-vide cooking was selected for red cardoon, and griddling for green pepper, as they favour a high polyphenol bioaccessibility after GI digestion. Bioaccessible polyphenols of GI-digested green pepper did not show genoprotection against oxidatively generated damage in HT-29 cells, regardless of the application of a heat treatment (griddling). Besides, high polyphenol concentrations caused a slight pro-oxidant effect on DNA. GI-digested raw red cardoon and raw green pepper had
- Published
- 2020