Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

Oracz, Joanna; Nebesny, Ewa; Żyżelewicz, Dorota; Budryn, Grażyna; Luzak, Bogusława

doi:10.1080/10408398.2019.1619160

Cited by 60 publications

(43 citation statements)

References 213 publications

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“…Moreover, differences in the glycosylation pattern have been related to differences in the bioavailability of these compounds. 3 The effect of inoculation is different under saline conditions because, in this case, the concentration of flavonols is significantly higher in the inoculated samples compared to the controls. Thus, the inoculated samples under saline conditions can accumulate higher levels of flavonols, which have been related to antioxidant and enzyme inhibitory activities in humans.…”

Section: Discussionmentioning

confidence: 98%

“…This could be important because it might indicate that the inoculation could affect the biosynthetic routes of flavonols. Moreover, differences in the glycosylation pattern have been related to differences in the bioavailability of these compounds . The effect of inoculation is different under saline conditions because, in this case, the concentration of flavonols is significantly higher in the inoculated samples compared to the controls.…”

Section: Discussionmentioning

confidence: 99%

“…The presence of the glycosylation has an important impact on both the flavonol biological activity and its bioavailability. Free forms have shown lower bioavailability than the corresponding glycosylated forms and the type of sugar moiety linked to the quercetin molecule plays an important role in its absorption …”

Section: Introductionmentioning

confidence: 99%

“…Free forms have shown lower bioavailability than the corresponding glycosylated forms and the type of sugar moiety linked to the quercetin molecule plays an important role in its absorption. 3 Nowadays, vegetables with high antioxidant potential such as coriander are in high demand by consumers, as a result of the beneficial effects for human health. Coriander (Coriandrum sativum L.) is currently one of the most economically important aromatic crops.…”

Section: Introductionmentioning

confidence: 99%

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Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

et al. 2020

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BACKGROUND There is an urgent need for a new sustainable way of satisfying the increasing demand for food worldwide. One of the main challenges is replacing chemical fertilizers with biofertilizers, which include plant root‐associated beneficial microorganisms. The present study reports, for the first time, the effects of SCCPVE07 bacterial strain with respect to improving not only plant development, but also the nutritional content and bioactive compounds content of Coriandrum sativum L., one of the most economically important crops, even for plant growth under salinity stress. RESULTS Innoculated coriander plants (C. sativum L.) showed an increase in potassium, carbon, calcium and iron content. A significant improvement in phenolic compounds contents was also observed. The contents of 5‐O‐caffeoylquinic acid, cinnamic acid, 4‐methoxy‐cinnamic acid hexoside, K‐3‐O rutinoside, Q‐3‐O‐rutinoside, Q‐3‐O‐glucoside and Q‐3‐O‐glucuronide were significantly enhanced. Moreover, an efficient bacterial root colonization and a noted growth promotion were demonstrated. Bacterial genome was sequenced and analysed. Gene coding related to Plant growth promotion (PGP) mechanisms and proteins involved in plant defence from salinity or in the metabolism of phenolic compounds, such as quercetin 2,3‐dioxygenase and phenolic acid decarboxylase, were identified. CONCLUSION The results obtained in the present study show, for the first time, the beneficial effects of the inoculation of a bacterial Bacillus halotolerans biofertilizer on coriander crops with respect to increasing the content in bioactive compounds and plant development. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

et al. 2020

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“…Cocoa beans due to the presence of polyphenols exhibit diverse biological activities, such as antioxidant, antiradical, antimicrobial, anti-inflammatory, antithrombotic, antihypertensive, anticarcinogenic, antiallergic, immunomodulatory, and cardioprotective, resulting in the protection against diseases such as cardiovascular diseases, cancer or neurodegenerative disorders among others [7][8][9][10][11][12][13][14][15]. Cocoa flavan-3-ols, mostly (+)-catechin and (-)-epicatechin, are easily absorbed by the intestinal walls and brought to the bloodstream after being rapidly and extensively metabolized into numerous structurally related metabolites, thus presenting a great potential for action in the human organism [7,16] On the other hand cocoa beans mainly contains polymeric forms of flavan-3-ols that are poorly absorbed in the small intestine, and the majority of those compounds reach the colon where are extensively metabolized by colon microflora into a wide range of low molecular weight phenolic acids [7,16].…”

Section: Introductionmentioning

confidence: 99%

Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet

et al. 2020

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The aim of the study was to analyze the influence of diet containing the polyphenol-rich material on intestinal enzyme activity, oxidative stress markers, lipid metabolism and antioxidant status of laboratory rats. The animals were fed high-fat diet supplemented with freeze-dried water extracts of raw and roasted cocoa beans of Forastero variety. The observed changes indicated the biological activity of polyphenols and other components of the prepared cocoa beans extracts (CBEs). The presence of raw and roasted CBEs in the diets diversified the activity of the enzymes of the cecal microflora of rats. Both CBEs beneficially affect the antioxidant status of the serum, even in relation to the control standard group. The experimental cocoa bean preparations showed no significant effect on the mass of rats’ liver, heart, and kidneys, but varied some parameters of the antioxidant status of their organisms. The raw CBE in rats fed with the high-fat diet shows a high ability to inhibit lipid peroxidation in heart and more effectively increases hepatic reduced glutathione (GSH) concentrations compared to the roasted CBE, which did not show any significant effect. Moreover, supplementation with both CBEs significantly affects the volatile fatty acids concentration in the rats’ cecum. Results of this study contribute to the evidence that dietary supplementation with raw and roasted CBEs can exert health-promoting effects, however further studies are necessary.

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Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota

et al. 2020

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Interactions between polyphenols and gut microbiota are indeed a major issue of current interest in food science research. Knowledge in this subject is progressing as the experimental procedures and analysis techniques do. The aim of this article is to critically review the more leading‐edge approaches that have been applied so far in the study of the interactions between grape/wine polyphenols and gut microbiota. This is the case of in vitro dynamic gastrointestinal simulation models that try to mitigate the limitations of simple static models (batch culture fermentations). More complex approaches include the experimentation with animals (mice, rats, pigs, lambs and chicks) and nutritional intervention studies in humans. Main advantages and limitations as well as the most relevant findings achieved by each approach in the study of how grape/wine polyphenols can modulate the composition and/or functionality of gut microbiota, are detailed. Also, common findings obtained by the three approaches (in vitro, animal models and human nutritional interventions) such as the fact that the Firmicutes/Bacteroidetes ratio tends to decrease after the feed/intake/consumption of grape/wine polyphenols are highlighted. Additionally, a nematode (Caenorhabditis elegans) model, previously used for investigating the mechanisms of processes such as aging, neurodegeneration, oxidative stress and inflammation, is presented as an emerging approach for the study of polyphenols interacting gut microbiota. © 2020 Society of Chemical Industry

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Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

Cited by 60 publications

References 213 publications

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

Increase in phenolic compounds of Coriandrum sativum L. after the application of a Bacillus halotolerans biofertilizer

Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet

Current and future experimental approaches in the study of grape and wine polyphenols interacting gut microbiota

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