Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation

Castello, Fabio; Fernández-Pachón, María-Soledad; Cerrillo, Isabel; Escudero-López, Blanca; Ortega, Ángeles; Rosi, Alice; Bresciani, Letizia; Rio, Daniele Del; Mena, Pedro

doi:10.1016/j.abb.2020.108627

Cited by 26 publications

(28 citation statements)

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“… [ 102 ] Controlled alcoholic fermentation Orange juice A total of 24 (poly)phenol metabolites including both flavanone and phenolic acid derivatives In vivo human crossover study, 9 subjects Bioavailability of phenolic metabolites in urine in comparison with total intake of polyphenols was lower in fermented orange juice (around 46%) than in orange juice (59%). [ 134 ] Abbreviations: TPC—total phenolic content, TAC—total anthocyanin content, TPA—total phenolic acid content; TFC—total flavonoid content, RCT—randomized controlled trial, AUC—area under the ROC curve, M-3-G—malvidin-3-glucoside, FD—freeze-drying, TMAC—total monomeric anthocyanin content. …”

Section: Table A1mentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

150

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Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

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Section: Table A1mentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

150

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“…Chlorogenic acids PII/MM Plasma/urine [32,33] Phenolic acids [34] PI [35] PII Plasma [36] MM [37] Green tea Flavan-3-ols PII Urine [38] PII/MM [39] Black tea Hydroxybenzoic acids [40] Flavonoids and phenolic acids Plasma/urine [41] Yerba mate Flavonols and phenolic acids [42] Orange juice Flavonoids and phenolic acids PII Plasma/urine [43] Flavanones and flavonols Urine [44] Flavanoids PII/MM [45] Flavanones [46] Plasma/urine [47] Red wine…”

Section: Coffeementioning

confidence: 99%

“…Table 3 summarizes the main chromatographic and MS conditions employed in targeted studies of PCM in urine and plasma samples. It is well-known that due to the lack of bioanalytical standards for some PCM, various strategies have been used trying to solve this problem: (i) quantification of PCM using the calibration curves corresponding to their phenolic precursors or with the most structurally similar compound [42,43], (ii) expressing the concentration as equivalents of parent compounds [71,94], (iii) expressing the concentration as ratios [29,93,95,115], and (iv) the synthesis of the target metabolites [39]. In the case of the expression of the concentration as ratios, the peak abundance ratio (analyte/internal standard) and the concentration ratio (analyte/internal standard) are used [115].…”

Section: Targeted Approachesmentioning

confidence: 99%

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Metabolomics Technologies for the Identification and Quantification of Dietary Phenolic Compound Metabolites: An Overview

et al. 2021

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In the search for natural products with properties that may protect against or slow down chronic and degenerative diseases (e.g., cancer, and cardiovascular and neurodegenerative conditions), phenolic compounds (PC) with benefits for human health have been identified. The biological effects of PC in vivo depend on their bioavailability, intestinal absorption, metabolism, and interaction with target tissues. The identification of phenolic compounds metabolites (PCM), in biological samples, after food ingestion rich in PC is a first step to understand the overall effect on human health. However, their wide range of physicochemical properties, levels of abundance, and lack of reference standards, renders its identification and quantification a challenging task for existing analytical platforms. The most frequent approaches to metabolomics analysis combine mass spectrometry and NMR, parallel technologies that provide an overview of the metabolome and high-power compound elucidation. In this scenario, the aim of this review is to summarize the pre-analytical separation processes for plasma and urine samples and the technologies applied in quantitative and qualitative analysis of PCM. Additionally, a comparison of targeted and non-targeted approaches is presented, not available in previous reviews, which may be useful for future metabolomics studies of PCM.

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“…Nevertheless, the functionalization of the molecule with certain lipophilic groups may enhance its biochemical properties [100]. Furthermore, naringenin-glycosylated forms present in fermented orange juice increase this compound's absorption profile from the diet [75].…”

Section: Natural Compounds Against Staphylococcal Infectionsmentioning

confidence: 99%

Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

et al. 2021

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Staphylococcal infections are a widespread cause of disease in humans. In particular, S. aureus is a major causative agent of infection in clinical medicine. In addition, these bacteria can produce a high number of staphylococcal enterotoxins (SE) that may cause food intoxications. Apart from S. aureus, many coagulase-negative Staphylococcus spp. could be the source of food contamination. Thus, there is an active research work focused on developing novel preventative interventions based on food supplements to reduce the impact of staphylococcal food poisoning. Interestingly, many plant-derived compounds, such as polyphenols, flavonoids, or terpenoids, show significant antimicrobial activity against staphylococci, and therefore these compounds could be crucial to reduce the incidence of food intoxication in humans. Here, we reviewed the most promising strategies developed to prevent staphylococcal food poisoning.

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Absorption, metabolism, and excretion of orange juice (poly)phenols in humans: The effect of a controlled alcoholic fermentation

Cited by 26 publications

References 50 publications

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Metabolomics Technologies for the Identification and Quantification of Dietary Phenolic Compound Metabolites: An Overview

Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

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