Effect of in vitro digestion on bioactive compounds and antioxidant activity of common bean seed coats

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays

“…viridulum were the most and least affected by digestion–dialysis conditions, respectively. The decrease in phenolics, which occurred in 10 flowers, may be a consequence of high sensitivity of these compounds when exposed to the mild alkaline conditions in the small intestine, which promoted the transformation of a good proportion of them into other unknown and/or undetected structural forms with different chemical properties . Secondly, compared with TPC, higher losses of flavonoids were achieved in this study during the in vitro digestion–dialysis process.…”

Effect of in vitro‐simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

“…() found that phenolics of pomegranate were 14% available in IN, the result was in accord with our results. The decrease in phenols during intestinal digestion may be due to their instability when exposed to high pH under the intestinal environment (Soriano Sancho et al ., ). Conversely, previous research has shown that gastric digestion did not have a profound effect on anthocyanins (Toydemir et al ., ).…”

“…In order to achieve a beneficial health effect, ingested polyphenols should be absorbed and utilised; specifically, polyphenols reach the bloodstream through the intestinal wall after gastrointestinal digestion and then transported to various parts of the body. Many studies have shown that polyphenols are unstable in the gastrointestinal tract (Soriano Sancho et al, 2014). Many factors exist that may affect the bioaccessibility of polyphenols; for example, previous studies have indicated that heat treatment exerted a positive effect on the bioaccesssibility of (poly)phenols, because these compounds were strongly bound to the food matrix and were not easily extracted after heat treatment (Isabel et al,2017); the interaction between polyphenols and the food matrix may affect polyphenol bioaccessibility by reducing the metabolism and excretion of intestinal digestion (Bohn, 2014).…”

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

“…Proanthocyanidins mainly distribute in the common bean seed coats and are the main component of polyphenols in common beans. Black bean seed coats and small red bean seed coats were recorded to possess the highest level of proanthocyanidins (760 mg CE/g and 540 mg CE/g, respectively) (Sancho, Pavan, & Pastore, 2015) among common bean cultivars (Table 1). Our group has determined the TPAC of pigmented bean coats and discovered that four kidney bean seed coats were rich in proanthocyanidins with the range of 46.7 to 79.9 mg CE/g DW and small speckled kidney bean seed coats had the highest content .…”