Recent updates on bioaccessibility of phytonutrients

Thakur, Nitasha; Raigond, Pinky; Singh, Yajuvendra; Mishra, Tanuja; Singh, Brajesh; Lal, Milan Kumar; Dutt, Som

doi:10.1016/j.tifs.2020.01.019

Cited by 139 publications

(99 citation statements)

References 87 publications

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“…Phenolics metabolization starts in the oral cavity, where glycosidase enzymes act on the linking of glycosylated molecules; in the stomach, a greater release of polyphenols from the food matrix occurs and some compounds may be hydrolysed due to the acid medium (pH 2–4) [ 100 , 101 , 103 ]. After this, the main biotransformation of these compounds occurs in the gastrointestinal tract (GI), determining their bioavailability prior to absorption and circulation in blood vessels [ 100 , 102 ]. Metabolization in GI is divided into phase I and II, which are carried out in gut and liver cells.…”

Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

“…Degradation by microflora can also occur at the colon level. In phase I, phenolic compounds undergo oxidation, reduction, and hydrolysis, which are responsible for changes in their structure, including amino, carboxyl, and hydroxyl groups [ 100 , 101 , 103 ]; whereas in phase II, enzymatic reactions are responsible for reducing the toxicity of the compounds and elimination via glucuronidation, sulfation, and methylation [ 100 , 102 ].…”

Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

“…The pH changes from gastric (pH 2) to intestinal phase (pH 6–7.5) influence flavonoid bioaccessibility since most of them are resistant to acid hydrolysis but are depredated in the alkaline condition [ 100 ]. Therefore, it is quite clear that expressing the amount of polyphenols ingested to exert their bioactivities in vivo is a complex process, which goes beyond the relationship between polyphenols ingested and eliminated in the urine as after several reactions, these compounds are converted into other metabolites or degraded along the way [ 100 , 102 ].…”

Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

See 2 more Smart Citations

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Câmara

Albuquerque

Aguiar

et al. 2020

Foods

131

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Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.

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Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

Section: Bioaccessibility and Bioavailability Of Polyphenolsmentioning

confidence: 99%

See 1 more Smart Citation

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

Câmara

Albuquerque

Aguiar

et al. 2020

Foods

131

View full text Add to dashboard Cite

show abstract

“…Bioavailability, in fact, includes two interconnected subsets: the bioaccessibility and the bioactivity. The concept of bioaccessibility is defined as the quantity or fraction that is released from the food matrix in the gastrointestinal tract being available for absorption (Thakur et al, 2020 ). It also describes the availability of compound for assimilation after digestive transformations, the absorption, and, finally, the presystemic intestinal and hepatic metabolism (Cardoso et al, 2015 ).…”

Section: Bioavailability Of Eosmentioning

confidence: 99%

“…), bile salts, and, sometimes involving fermentation reactions to reproduce the colon performance (Jones et al, 2019 ). Recent in vitro bioaccessibility/bioavailability studies include cell models, primarily Caco-2 cells isolated from the human colorectal adenocarcinoma, where absorbed target compound is collected on the basolateral side of the monolayer model cells (Jones et al, 2019 ; Thakur et al, 2020 ). Bioavailability studies have been also performed by in vivo animal and clinical studies.…”

Section: Bioavailability Of Eosmentioning

confidence: 99%

Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application

Stevanović

Sieniawska

Głowniak

et al. 2020

Front. Bioeng. Biotechnol.

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Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.

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