Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

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 s...

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Bibliographic Details
Published in:	Foods Vol. 9; no. 12; p. 1831
Main Authors:	Vitali Čepo, Dubravka, Radić, Kristina, Turčić, Petra, Anić, Dora, Komar, Barbara, Šalov, Mirela
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 09-12-2020 MDPI
Subjects:	Antioxidants Bile Bioavailability Biological activity Caco-2 monolayer Casein Dietary fiber Dietary supplements Digestibility Disease Food Food matrix Food science Functional foods & nutraceuticals Health promotion hydroxytyrosol in vitro digestion In vitro methods and tests Intestine Investigations Membrane permeability Monolayers Nutrients Oils & fats Olive oil olive pomace Permeability Phenolic compounds Phenols Physiology polyphenol-food interaction Polyphenols Sodium Tyrosol Vegetable oils United States > US Germany Croatia Caco-2 monolayer polyphenol-food interaction tyrosol olive pomace hydroxytyrosol in vitro digestion
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Summary:	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. 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. 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. 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.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2304-8158 2304-8158
DOI:	10.3390/foods9121831