Back to Search Start Over

Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants.

Authors :
Vitali Čepo, Dubravka
Radić, Kristina
Turčić, Petra
Anić, Dora
Komar, Barbara
Šalov, Mirela
Source :
Foods; Dec2020, Vol. 9 Issue 12, p1831, 1p
Publication Year :
2020

Abstract

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
9
Issue :
12
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
147802668
Full Text :
https://doi.org/10.3390/foods9121831