Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Abstract

Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfurcontaining compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.

Phenolic profile and antioxidant properties of sand rice (Agriophyllum squarrosum) as affected by cooking and in vitro digestion

“…However, gallic acid was the only component with higher release after the gastric phase. Such a difference could be related to differential stability and interactions with food matrices of these compounds identified during the digestion period . In oral digestion, the texture of solid food is considerably influenced by mastication, salivation, and amylase, which could result in particle size reduction, carbohydrate cleavage, and phytochemical release .…”

“…Such a difference could be related to differential stability and interactions with food matrices of these compounds identified during the digestion period. 34 In oral digestion, the texture of solid food is considerably influenced by mastication, salivation, and amylase, which could result in particle size reduction, carbohydrate cleavage, and phytochemical release. 35 Moreover, the combination of pH change and digestive enzymes in gastrointestinal digestion can also affect the release, partition, and stability of phenolic compounds.…”

Quantification of the Antioxidant Activity of Plant Extracts: Analysis of Sensitivity and Hierarchization Based on the Method Used

“…Due to the use of numerous plant species as a source of phytotherapeutic products, the study of their antioxidant activity has boomed in recent years [41][42][43]. In plants, the main compounds with antioxidant activity are phenols, as they have an aromatic ring that allows the stabilization and relocation of the unpaired electrons of their structure, thus facilitating the donation of hydrogen atoms and electrons from their hydroxyl groups [44,45]. The total phenol content varies depending on the plant species, plant tissue, developmental stage, and environmental factors, such as temperature, water stress, and light conditions [46,47].…”

Intestinal Mucosal Barrier Function Restoration in Mice by Maize Diet Containing Enriched Flavan-4-Ols

“…Insoluble bound phenolics in maize make up 85% of the total phenolics. Recent studies have revealed that compared to free soluble phenolics, bound phenolics displayed significantly higher antioxidant capacity and had a longer duration of their presence in the plasma [24][25][26][27]. With the help of maize NILs, our study is able to investigate the beneficial property of a specific class of flavonoid compound flavan-4-ol against colonic inflammation within a whole-food matrix.…”