Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability

Food & Function
Isabella D'AntuonoAngela Cardinali

Abstract

Artichoke is a rich source of health promoting compounds such as polyphenols, important for their pharmaceutical and nutritional properties. In this study, the potential for bioavailability of the artichoke polyphenols was estimated by using both in vitro digestion and Caco-2 human intestinal cell models. In vitro digestive recoveries (bio-accessibility) were found to be 55.8% for total artichoke phenolics and in particular, 70.0% for chlorogenic acid, 41.3% for 3,5-O-dicaffeoylquinic acid, and 50.3% for 1,5-O-dicaffeoylquinic acid, highlighting potential sensitivity of these compounds to gastric and small intestinal digestive conditions. Uptake of artichoke polyphenols was rapid with peak accumulation occurring after 30 min with an efficiency of 0.16%, according to the poor uptake of dietary polyphenols. Some compounds, such as coumaric acid, caffeic acid and caffeic acid derivatives, were also detected in the basolateral side assuming extra and intracellular esterase activities on chlorogenic acid. Only apigenin-7-O-glucoside was transported through the Caco-2 monolayer demonstrating its bioavailability to the extent of 1.15% at 60 min. In addition, permeability coefficient (Papp = 2.29 × 10(-5) cm s(-1)), involving apical to...Continue Reading

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Citations

Jun 30, 2016·Journal of Agricultural and Food Chemistry·Isabella D'AntuonoAngela Cardinali
Oct 5, 2016·In Vitro Cellular & Developmental Biology. Animal·Massimiliano D'ImperioFiorenza Minervini
Oct 23, 2018·Phytotherapy Research : PTR·Shabnam SalekzamaniKhatereh Rezazadeh
May 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Spyridon A PetropoulosIsabel C F R Ferreira
Oct 27, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Isabella D'AntuonoFabio Apone
Jan 27, 2021·International Journal of Molecular Sciences·Lineth Juliana Vega-RojasTeresa García-Gasca
Mar 9, 2021·Journal of Food Science and Technology·Valeria MarinelliAmalia Conte
Aug 3, 2021·ACS Omega·Zhi-Bin WangZhao-Qian Liu
Aug 4, 2021·Food Chemistry·Maite Domínguez-FernándezAna Rodriguez-Mateos
Sep 30, 2017·Journal of Agricultural and Food Chemistry·Alejandra Martínez-EspláPedro Javier Zapata
Aug 25, 2021·International Journal of Food Sciences and Nutrition·Estíbaliz HuarteConcepción Cid
May 18, 2018·Journal of Agricultural and Food Chemistry·Elsy De SantiagoMaría-Paz De Peña

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