Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts

Pascual García-Pérez, Gabriele Rocchetti*, Gianluca Giuberti, Franco Lucchini, Luigi Lucini

*Corresponding author

Research output: Contribution to journalArticle

Abstract

Polyphenols are multifaceted bioactive compounds, but little is known about their real impact on human health after consumption. In this work, the phenolic profiling of quebracho, yellow maize, and violet rice extracts was comprehensively investigated, together with the impact of in vitro digestion and colonic fermentation on the bioaccessibility and bioavailability of these phytochemicals. The different matrices showed distinct profiles, potentially influencing in vitro starch digestion under cooking conditions. Furthermore, after the extracts underwent in vitro gastrointestinal digestion and faecal fermentation, phenolics exhibited a differential bioaccessibility trend at every digestion level, with matrix-dependent behaviour. The bioavailability results suggest that polyphenols are metabolised during colonic fermentation, mainly into tyrosols, phenolic acids, and lignans, which are partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut, yielding comprehensive data on their consumption in food matrices.
Original languageEnglish
Pages (from-to)135549-N/A
JournalFood Chemistry
Volume412
DOIs
Publication statusPublished - 2023

Keywords

  • Bioaccessibility
  • Caco-2 cells
  • Polyphenols
  • Quebracho
  • Violet Rice
  • Yellow Maize

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