Simulated intestinal digestion of green and black teas

Record, Ian R.; Lane, Joanne M.

doi:10.1016/s0308-8146(01)00131-5

Cited by 119 publications

(95 citation statements)

References 17 publications

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“…The increase of total phenolics and flavonoids in the intestinal phase could be explained by the additional time of digestion (plus 2 h) as well as the effect of the intestinal enzymes and bile salts, which migh be facilated the release of phenolics bound to the matrix. Record & Lane (2001) and Green, Murphy, Schulz, Watkins & Ferruzzi (2007) reported losses of around 80% of different catechins in different types of tea at the end of digestion, which is therefore higher than those recorded in the infusion of persimmon leaf. Likewise, Cilla, González-Sarrías, Tomás-Barberán, Espín & Barberá, (2009) obtained losses of between 64.5 and 70.1% in the content of flanan-3-oles in grape, orange and peach juices.…”

Section: Changes Experimented By Total Phenolic Content and Flavonoidmentioning

confidence: 76%

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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III.5. EVALUATION STUDIES OF PERSIMMON PLANT (DIOSPYROS KAKI) FOR PHYSIOLOGICAL BENEFITS AND BIOACCESSIBILITY OF ANTIOXIDANTS BY IN VITRO SIMULATED GASTROINTESTINAL DIGESTIONMartínez-Las Heras, R., Pinazo, A., Heredia, A., Andrés, A. Food Chemistry 214: 478-485 (2017) ABSTRACTThis study aims to analyze the antioxidant benefits from persimmon leaf tea, fruit and fibres taking into account their changes along gastrointestinal digestion. The evolution of polyphenols, flavonoids and antioxidant capacity was studied using the recent harmonized in vitro protocol published by Minekus et al. (2014). The digestion was performed with and without digestive enzymes. Results showed aqueous leaf extract was richer in antioxidants than the fruit or the extracted fibres. Nevertheless, persimmon-leaf antioxidants were more sensitive to the digestive environment. In general, the oral conditions greatly affected the antioxidants, while gastric digestion led to slight additional losses. The intestinal step enhanced polyphenols and flavonoids solubility coming from the fruit and fibres. Additionally, the presence of digestive enzymes positively contributed to antioxidant release throughout digestion. Finally, the bioaccesibility of polyphenols, flavonoids and antioxidant activity of persimmon fruit were 1.4, 1.0 and 3.8 times higher than in aqueous leaf extract.

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Section: Changes Experimented By Total Phenolic Content and Flavonoidmentioning

confidence: 76%

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

et al. 2017

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“…A modification of the method described by Record and Lane 22) was used. Green tea leaves were coarsely ground in a mortar.…”

Section: Methodsmentioning

confidence: 99%

Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts

Hong

Jung

Park

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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“…Furthermore, recent findings have suggested that flavonoids were unstable under a mildly alkaline condition. 5) Typical pH values for human plasma, bile, intestinal juice and pancreatic juice are 7.4, 7.1-8.5, 8.3 and 7.0-8.5, respectively, and unstable flavonoids may be degraded in a mildly alkaline biological milieu. 6) Myricitrin is a rhamnose glycoside of myricetin contained in various plants.…”

mentioning

confidence: 99%

Myricitrin Degraded by Simulated Digestion Inhibits Oxidation of Human Low-Density Lipoprotein

Yokomizo

Moriwaki

2005

Bioscience, Biotechnology, and Biochemistry

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Simulated intestinal digestion of green and black teas

Cited by 119 publications

References 17 publications

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Evaluation studies of persimmon plant ( Diospyros kaki ) for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion

Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts

Myricitrin Degraded by Simulated Digestion Inhibits Oxidation of Human Low-Density Lipoprotein

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