Pregled bibliografske jedinice broj: 1096709
Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants
Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants // Foods, 9 (2020), 12; 1831, 17 doi:10.3390/foods9121831 (međunarodna recenzija, članak, znanstveni)
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Naslov
Food (Matrix) Effects on Bioaccessibility and
Intestinal Permeability of Major Olive Antioxidants
Autori
Vitali Čepo, Dubravka ; Radić, Kristina ; Turčić, Petra ; Anić, Dora ; Komar, Barbara ; Šalov, Mirela
Izvornik
Foods (2304-8158) 9
(2020), 12;
1831, 17
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
olive pomace ; hydroxytyrosol ; tyrosol ; polyphenol-food interaction ; Caco-2 monolayer ; in vitro digestion
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Farmacija
POVEZANOST RADA
Projekti:
HRZZ-UIP-2014-09-9143 - Održivi razvoj inovacije u hrani - valorizacija otpada masline (NutriOliWa) (Vitali Čepo, Dubravka, HRZZ - 2014-09) ( CroRIS)
Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus