Influence of in vitro gastrointestinal digestion on the bioavailability and antioxidant activity of polyphenols from Ipomoea batatas leaves

2017 ◽  
Vol 52 (5) ◽  
pp. 1131-1137 ◽  
Author(s):  
Yuan Chen ◽  
Zhi-feng Fu ◽  
Zong-Cai Tu ◽  
Hui Wang ◽  
Lu Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ipomoea Batatas ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

RSC Advances ◽  
2015 ◽  
Vol 5 (112) ◽  
pp. 92089-92095 ◽  
Author(s):  
Zhengmei Wu ◽  
Jianwen Teng ◽  
Li Huang ◽  
Ning Xia ◽  
Baoyao Wei
Keyword(s):  
Antioxidant Activity ◽  
Bile Acid ◽  
Phenolic Compounds ◽  
Binding Activity ◽  
Tea Polyphenols ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Bile Acid Binding ◽  
The Stability

The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.

scholarly journals Effect of In vitro Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Manuka Honey

eFood ◽  
2019 ◽  
Vol 1 (1) ◽  
pp. 85 ◽  
Author(s):  
Danila Cianciosi ◽  
Tamara Yuliett Forbes-Hernández ◽  
Francesca Giampieri ◽  
Jiaojiao Zhang ◽  
Johura Ansary ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Manuka Honey ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Antioxidant activity of different cheese-honey combinations before and after in vitro gastrointestinal digestion

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109725
Author(s):  
Amalia Simonetti ◽  
Annamaria Perna ◽  
Giulia Grassi ◽  
Emilio Gambacorta
Keyword(s):  
Antioxidant Activity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Before And After

Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion

2015 ◽  
Vol 6 (5) ◽  
pp. 1611-1619 ◽  
Author(s):  
Ana Oliveira ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

The aim of this research was to evaluate the influence ofin vitrogastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt.

scholarly journals In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)

2021 ◽  
Author(s):  
Oscar Abel Sánchez-Velázquez ◽  
Miquel Mulero ◽  
Edith Oliva Cuevas-Rodríguez ◽  
Martin Mondor ◽  
Yves Arcand ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physiological Process ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.).

scholarly journals The Influence of in Vitro Gastrointestinal Digestion of Brassica oleracea Florets on the Antioxidant Activity and Chlorophyll, Carotenoid and Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 212 ◽  
Author(s):  
Teodora Scrob ◽  
Anamaria Hosu ◽  
Claudia Cimpoiu
Keyword(s):  
Antioxidant Activity ◽  
Kinetic Model ◽  
Brassica Oleracea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Intestinal Digestion

Brassica oleracea L. var. Italica is known to contain a wide variety of antioxidants and due to the protection against various diseases its consumption has been increasing over the years. Thus, knowledge of the changes that occur during the digestion process is of great interest. The aim of this study was to investigate the influence of in vitro gastrointestinal digestion of broccoli on antioxidant activity and on the chlorophyll, carotenoid and phenolic content. First, the ultrasound-assisted extraction of bioactive compounds was optimized and the kinetic model was evaluated. Then, the broccoli was subjected to a static simulated digestion. The antioxidant activity was monitored by ABTS [2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate)] assay and the contents of target compounds were investigated by UV-Vis spectrophotometry and thin-layer chromatography. The optimum conditions were: solvent—ethanol; time—20 min and temperature—30 °C, and a second order kinetic model was found to describe the mechanism of extraction. The antioxidant activity and carotenoid, chlorophyll and total phenolic content was significantly decreased after simulated gastric and intestinal digestion. The gastric digestion considerably decreased carotenoid and chlorophyll content, meanwhile the intestinal digestion significantly decreased the total phenolic content (TPC). The antioxidant activity was equally affected by both gastric and intestinal digestion.

scholarly journals Phytochemical content, cellular antioxidant activity and antiproliferative activity of Adinandra nitida tea (Shiyacha) infusion subjected to in vitro gastrointestinal digestion

RSC Advances ◽  
2017 ◽  
Vol 7 (80) ◽  
pp. 50430-50440 ◽  
Author(s):  
Yongsheng Chen ◽  
Xiang Ma ◽  
Xiong Fu ◽  
Rian Yan
Keyword(s):  
Antioxidant Activity ◽  
Southeast Asia ◽  
Antiproliferative Activity ◽  
Gastrointestinal Digestion ◽  
Cellular Antioxidant Activity ◽  
Phytochemical Content ◽  
In Vitro Gastrointestinal Digestion

Adinandra nitida tea (Shiyacha) is a traditional eminent and flourishing tea with a long history in Southeast Asia.

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