Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

Abstract

Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.

Antioxidant Capacity of Anthocyanin Pigments

“…However, the persistence of anthocyanin metabolites, phenolic acid breakdown products (which could be responsible for the health benefits associated with anthocyanins) suggests enterohepatic recycling, leading to prolonged residence time, and supports the notion that anthocyanins are far more bioavailability than previously suggested [81,88,92]. However, the compounds as well as the molecular mechanisms involving all those biological events [83] still remain under exploited.…”

“…The existing knowledge concerning with the absorption, distribution, metabolism and excretion (ADME) of anthocyanin compounds (including their decomposition within the gastrointestinal lumen) has been the subjects of several recent reviews [81][82][83][84][85][86][87][88][89][90][91][92][93][94][95]. In general, few Flavonoids -From Biosynthesis to Human Healthcomparative studies have been undertaken about their metabolism, physiological availability or biotransformation after intake in comparison with the number of studied devoted to absorption and distribution.…”

Chemical composition, antioxidant activity and bioaccessibility studies in phenolic extracts of two Hericium wild edible species

“…Once ingested, these bioactive compounds have to be released from the matrix and modified in the gastrointestinal tract so that they become accessible to be absorbed in the intestine (Bouayed, Hoffmann & Bohn, 2011;Rodríguez-Roque, Rojas-Graü, ElezMartínez & Martín-Belloso, 2013;Carbonell-Capella, Buniowska, Barba, Esteve & Frígola, 2014).…”

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

“…Bioavailability of a certain compound is affected by different factors such as processing technology, storage conditions or food matrix and most importantly by heat processing as degradation, decomposition or structural changes occurred by processing that can change the bioavailability of a certain compound. Thus effects of non-thermal technologies such as PEF and High Pressure Processing (HPP) are on search as it is predicted that these technologies can positively affect or develop the bioavailability of bioactive compounds [57,58].…”

“…Impact of PEF on bioavailability of vitamin C in a healthy human population consumed PEF treated fruit and vegetable products were also investigated [57,58,62,65]. Orange juice and a vegetable soup "gazpacho" were the treated by PEF (35 kV/cm, bipolar 4 μs pulse width at 800 Hz frequency, for 750 μs treatment time) and their bioavailability were tested on healthy human subjects.…”