Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds

Abstract

The health-promoting effects of phenolic compounds depend on their bioaccessibility from the food matrix and their consequent bioavailability. We carried out a randomized crossover pilot clinical trial to evaluate the matrix effect (raw flesh and juice) of ‘Ataulfo’ mango on the bioavailability of its phenolic compounds. Twelve healthy male subjects consumed a dose of mango flesh or juice. Blood was collected for six hours after consumption, and urine for 24 h. Plasma and urine phenolics were analyzed by electrochemical detection coupled to high performance liquid chromatography (HPLC-ECD). Five compounds were identified and quantified in plasma. Six phenolic compounds, plus a microbial metabolite (pyrogallol) were quantified in urine, suggesting colonic metabolism. The maximum plasma concentration (Cmax) occurred 2–4 h after consumption; excretion rates were maximum at 8–24 h. Mango flesh contributed to greater protocatechuic acid absorption (49%), mango juice contributed to higher chlorogenic acid absorption (62%). Our data suggests that the bioavailability and antioxidant capacity of mango phenolics is preserved, and may be increased when the flesh is processed into juice.

Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion

“…Interestingly, proline was not detected in any of the samples, which can be explained by the lack of specificity of the human gastrointestinal enzymes for this AA. Known antioxidant AA, such as tryptophan, phenylalanine, tyrosine, cysteine, and histidine (Hernández-Ledesma et al, 2005;Power-Grant et al, 2016), were present at relatively high concentrations in all SGID samples compared with other AA. Interestingly, α-LA released the highest amount of tryptophan (6.955 μmol/g of powder).…”

“…In particular, products derived from bovine whey, such as whey protein isolate (WPI) and whey protein concentrate (WPC), have been extensively tested for antioxidant potential in vitro (O'Keeffe and FitzGerald, 2014;Önay-Ucar et al, 2014;Torkova et al, 2016). Indeed, recent human intervention studies with whey product supplementation have reported increased levels of different antioxidant biomarkers in plasma, such as glutathione (de Aguilar-Nascimento et al, 2011;Power-Grant et al, 2016).…”

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

“…As described in Figure S1, appetite is largely modulated by the gut microbiota–brain axis, and dietary cholesterol by itself is capable of modifying the rat gut microbiota (Bo et al, ; Charytoniuk et al, ; Enright et al, ; Zhong et al, ), whereas hypercholesterolemia induces adipose dysfunction that alters the secretion of neurohormones that regulate appetite and satiety (Aguilar & Fernandez, ). As to the effect of MF (mainly pectin) and MP (mainly phenolic acids; Quiros‐Sauceda et al, ), both are capable of inducing satiety by different mechanisms, accentuating the anorexic signals promoted by HCC. Natal et al (Natal et al, ) reported a similar anorexic effect on weaning Wistar rats (21 days, 69 g) fed normal chow (AIN 93 M) or a high fat/low cholesterol (HFD; 21/0.15% w/w) with water (ad libitum) or with two cv.…”

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…Research has shown that the impact of processing on the bioaccessibility and bioavailability of nutraceuticals is dependent on the type of nutraceuticals, the structure and composition of the food matrix as well as the processing technique (Evrendilek, 2018; Gharehbeglou & Jafari, 2019). For example, chopping plant‐based foods (vegetables, fruits, seeds, nuts, and berries) can improve the nutraceutical bioavailability by breaking the cell walls of chloroplasts or chromoplasts making the nutraceutical more accessible (Quiros‐Sauceda et al., 2017). Also, both mild thermal pasteurization and mild high‐pressure pasteurization (HPPA) increased the bioaccessibility of ω‐carotene due to a reduction in firmness of carrot tissue, but the mild HPPA caused a greater increase in the bioavailability because of different physical effects on the cell structure (Knockaert, De Roeck, Lemmens, Van Buggenhout, & Hendrickx, 2011).…”