期刊
FOOD CHEMISTRY
卷 204, 期 -, 页码 453-462出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.02.140
关键词
Antioxidant capacity; Caffeic acid; Chlorogenic acid; Digestion; Ferulic acid; Rutin; Short chain fatty acids
资金
- Strategic Grant Program from the Natural Sciences and Engineering Council of Canada
- Discovery Grant Program from the Natural Sciences and Engineering Council of Canada
A multi-reactor gastrointestinal model was used to digest a mixture of pure polyphenol compounds, including non-flavonoid phenolic acids (chlorogenic acid, caffeic acid, ferulic acid) and a flavonoid (rutin) to identify phenolic metabolites and short chain fatty acids (SCFAs) and compare relative antioxidant capacities following a 24 h digestion. Biotransformation of these polyphenols occurred in the colonic compartments generating phenylpropionic, benzoic, phenylacetic and cinnamic acids. Total SCFAs increased in all colonic vessels with a rise in the proportion of propionic to acetic acid. Antioxidant capacity increased significantly in all compartments, but first in the stomach, small intestine and ascending colon. After 24 h, the colonic vessels without parent polyphenols, but containing new metabolites, had antioxidant capacities similar to the stomach and small intestine, containing parent compounds. Biotransformation of pure polyphenols resulted in different phenolic metabolite and SCFAs profiles in each colonic segment, with important health implications for these colonic compartments. (C) 2016 Elsevier Ltd. All rights reserved.
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