Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds

International Journal of Food Sciences and Nutrition
Serena MartiniDavide Tagliazucchi

Abstract

In this study, the bioaccessibility of phenolic compounds after in vitro gastrointestinal digestion of two cherry cultivars was assessed. The phenolic profile was modified during in vitro digestion, with a considerable decrease of total and individual phenolic compounds. Hydroxycinnamic acids and especially coumaroylquinic acids showed the highest bioaccessibility. Isomerisation of caffeoylquinic and coumaroylquinic acids was observed after in vitro digestion. Modification of the phenolic profile after digestion resulted in an increased or decreased scavenging activity depending on the assay. In vitro digested phenolic-rich fractions also showed antiproliferative activity against SW480 but no effect against Caco-2 cell lines. Both Caco-2 and SW480 cell lines were able to metabolise cherry phenolic compounds with remarkable differences. An accumulation of glycosylated flavonols was observed in SW480 medium. In conclusion, phenolic compounds from cherries and especially hydroxycinnamic acids were efficiently released and remained bioaccessible after in vitro digestion, resulting in antioxidant and antiproliferative activities.

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Citations

Oct 16, 2019·International Journal of Food Sciences and Nutrition·Serena MartiniDavide Tagliazucchi
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lara R S FonsecaSílvia Socorro
Jun 3, 2021·Foods·Alice CattivelliDavide Tagliazucchi
Aug 7, 2021·Pharmaceuticals·Ana C GonçalvesLuís R Silva
Mar 21, 2019·Journal of Agricultural and Food Chemistry·Serena MartiniDavide Tagliazucchi

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