Diversity and bioavailability of fruit polyphenols

作者：Tarko Tomasz^*; Duda Chodak Aleksandra; Sroka Pawel; Satora Pawel; Semik Szczurak Dorota; Wajda Lukasz

来源：Journal of Food and Nutrition Research, 2017, 56(2): 167-178.

• antioxidant activity
• polyphenolic compounds
• in vitro model
• digestion
• bioavailability
• fruits

The aim of the study was to evaluate changes of phenolic compounds of eight fruit types during digestion in the simulated human digestive tract. Significant differences in antioxidant activity and the content of polyphenols were found among species. All fractions obtained after in vitro digestion demonstrated lower content of polyphenols than in fruits. Antioxidant activity of supernatants after digestion was usually higher than antioxidant activity of the plant material before digestion. Moreover, migration rate of phenolic compounds through dialysis membrane depended on the fruit species. Chokeberry and elderberry are good sources of antioxidants. Polyphenols absorbed in the digestion tract after their consumption demonstrated high antioxidant potential. Biotransformation of phenolic compounds by the intestinal microbiota mostly depends on the content and profile of those compounds. Solid residues of bilberry fruit remaining after microbial fermentation showed the highest polyphenol content and antioxidant activity.

• 出版日期2017