Ontology highlight
ABSTRACT: Background
olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices.Methods
in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer.Results
HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer.Conclusions
obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.
SUBMITTER: Vitali Cepo D
PROVIDER: S-EPMC7764665 | biostudies-literature | 2020 Dec
REPOSITORIES: biostudies-literature
Vitali Čepo Dubravka D Radić Kristina K Turčić Petra P Anić Dora D Komar Barbara B Šalov Mirela M
Foods (Basel, Switzerland) 20201209 12
<h4>Background</h4>olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices.<h4>Methods</h4>in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with diffe ...[more]