In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts

Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bio...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ángel Abellán, Raúl Domínguez-Perles, Cristina García-Viguera, Diego A. Moreno
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Brassica</i> edible sprouts hydroxycinnamic acids flavonols bioaccessibility simulated in vitro digestion Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/cc69c420cd4f4fa29ac5984e7556c9ee
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:cc69c420cd4f4fa29ac5984e7556c9ee
record_format	dspace
spelling	oai:doaj.org-article:cc69c420cd4f4fa29ac5984e7556c9ee2021-11-25T18:37:03ZIn Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts10.3390/nu131141402072-6643https://doaj.org/article/cc69c420cd4f4fa29ac5984e7556c9ee2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/4140https://doaj.org/toc/2072-6643Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.Ángel AbellánRaúl Domínguez-PerlesCristina García-VigueraDiego A. MorenoMDPI AGarticle<i>Brassica</i>edible sproutshydroxycinnamic acidsflavonolsbioaccessibilitysimulated in vitro digestionNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 4140, p 4140 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Brassica</i> edible sprouts hydroxycinnamic acids flavonols bioaccessibility simulated in vitro digestion Nutrition. Foods and food supply TX341-641
spellingShingle	<i>Brassica</i> edible sprouts hydroxycinnamic acids flavonols bioaccessibility simulated in vitro digestion Nutrition. Foods and food supply TX341-641 Ángel Abellán Raúl Domínguez-Perles Cristina García-Viguera Diego A. Moreno In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
description	Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.
format	article
author	Ángel Abellán Raúl Domínguez-Perles Cristina García-Viguera Diego A. Moreno
author_facet	Ángel Abellán Raúl Domínguez-Perles Cristina García-Viguera Diego A. Moreno
author_sort	Ángel Abellán
title	In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
title_short	In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
title_full	In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
title_fullStr	In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
title_full_unstemmed	In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts
title_sort	in vitro evidence on bioaccessibility of flavonols and cinnamoyl derivatives of cruciferous sprouts
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/cc69c420cd4f4fa29ac5984e7556c9ee
work_keys_str_mv	AT angelabellan invitroevidenceonbioaccessibilityofflavonolsandcinnamoylderivativesofcruciferoussprouts AT rauldominguezperles invitroevidenceonbioaccessibilityofflavonolsandcinnamoylderivativesofcruciferoussprouts AT cristinagarciaviguera invitroevidenceonbioaccessibilityofflavonolsandcinnamoylderivativesofcruciferoussprouts AT diegoamoreno invitroevidenceonbioaccessibilityofflavonolsandcinnamoylderivativesofcruciferoussprouts
_version_	1718410920733966336

In Vitro Evidence on Bioaccessibility of Flavonols and Cinnamoyl Derivatives of Cruciferous Sprouts

Ejemplares similares