Evaluation of the stability of tyrosol esters during in vitro gastrointestinal digestion

2018 ◽  
Vol 9 (7) ◽  
pp. 3610-3616 ◽  
Author(s):  
Fa-Wen Yin ◽  
Xiao-Pei Hu ◽  
Da-Yong Zhou ◽  
Xiao-Chi Ma ◽  
Xiang-Ge Tian ◽  
...  
Keyword(s):  
Food Additives ◽  
Tea Polyphenols ◽  
Protective Effects ◽  
Tea Polyphenol ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Food Matrices ◽  
The Stability ◽  
Toxic Food

Lipophenols such as tea polyphenol palmitate derivatives (palmitoyl esters of tea polyphenols) have been classified as non-toxic food additives due to their better protective effects on lipidic food matrices from oxidation, but their digestion and absorption have remained unexplored.

Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion

RSC Advances ◽  
2015 ◽  
Vol 5 (112) ◽  
pp. 92089-92095 ◽  
Author(s):  
Zhengmei Wu ◽  
Jianwen Teng ◽  
Li Huang ◽  
Ning Xia ◽  
Baoyao Wei
Keyword(s):  
Antioxidant Activity ◽  
Bile Acid ◽  
Phenolic Compounds ◽  
Binding Activity ◽  
Tea Polyphenols ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Bile Acid Binding ◽  
The Stability

The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.

Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion

2015 ◽  
Vol 6 (5) ◽  
pp. 1611-1619 ◽  
Author(s):  
Ana Oliveira ◽  
Manuela Pintado
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

The aim of this research was to evaluate the influence ofin vitrogastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt.

scholarly journals In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)

2021 ◽  
Author(s):  
Oscar Abel Sánchez-Velázquez ◽  
Miquel Mulero ◽  
Edith Oliva Cuevas-Rodríguez ◽  
Martin Mondor ◽  
Yves Arcand ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physiological Process ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
The Stability

Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.).

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