engleski

Effect of proteins, carbohydrates and oils on phytochemical bioavailability and bioactivities of ginkgo leaf extract

The main goal of our study was to evaluate the effect of proteins (40 g/L casein), carbohydrates (25 g/L glucose) and oils (5% olive oil) on phytochemical bioavailability, antioxidant, antidiabetic and weight loss activity of gingko leaves standardized extracts after in vitro gastrointestinal digestion. Spectrophotometric methods were used to determine the concentration of total phytochemicals (TP: total phenols, TF: total flavonoids, TPA: total phenolic acids, TFLA: total flavanols, TFLO: total flavonols, TPAN: total proanthocyanidins and TTL: total triterpene lactones), antioxidant (DPPH and FRAP), antidiabetic (inhibition of α-glucosidase and BSA glycation) and weight loss (inhibition of lipase) activity. Ginkgo olive oil formulation had the highest TFLO, TFLA, TPAN and TTL bioavailability after in vitro gastrointestinal digestion. The highest TF and TPA bioavailability had gingko casein formulation. In the gingko water formulations, the highest TP bioavailability was detected. All gingko formulations had high (>70%) antioxidant activity (DPPH and FRAP), high (>70%) enzyme (α-glucosidase and lipase) inhibitory activity and high (>70%) inhibition of BSA glycation after in vitro digestion. According to our results, ginkgo formulation with olive oil has proved to be the formulation with the highest bioavailability of polyphenolic groups and terpene lactones after in vitro gastrointestinal digestion.

antidiabetic activity, antioxidant activity, bioactive compounds, Ginkgo biloba L., weight loss

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