Impact of phenolic compounds in the digestion and absorption of carotenoids

• Published in: Current opinion in food science Vol. 39; pp. 190 - 196
• Main Authors: Marques, Marcella Camargo, Hacke, Adriele, Neto, Celso Andrade Camargo, Mariutti, Lilian RB
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2021
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2021.03.006

•Flavonoids may promote, together with the matrix, protective effects to carotenoids.•Flavonoids inhibit digestive enzymes reducing micellization.•Micellization is a key step for absorption of carotenoids.•Glycosylated flavonoids enhance micellization and absorption of carotenoid by cells.
Carotenoids play several bioactive roles in humans, including as pro-vitamin A. However, after ingestion, they have to be released from the food matrix, survive the digestion process in the gastrointestinal tract, where they have to be incorporated into the mixed micelles before being absorbed and transported to the target tissues to exert their bioactive function. These compounds are only acquired through the diet, since humans cannot synthesize carotenoids, and their major natural sources are fruits and vegetables. In this sense, carotenoids are almost always co-consumed with phenolic compounds, which are secondary plant metabolites known to influence carotenoid absorption. Polyphenols may bind within the active site of digestive enzymes and change their secondary structure reducing the enzyme activity. They also inhibit the binding capacity of bile salts resulting in less mixed micelles formation. The protective effects of phenolic compounds to carotenoids against oxidative processes during digestion were noticed both in model systems and in association with the food matrix. Depending on the chemical structure, flavonoids can compete with carotenoids for the inclusion in the micelles. Flavonoids may improve the expression of transport proteins, such as SR-BI, and enhance the absorption of carotenoids by the enterocytes. This review presents the latest findings on the influence of phenolic compounds in the various phases of digestion and absorption of carotenoids, aiming at providing a deeper knowledge on the role of phenolic compounds on the key steps to the carotenoids’ absorption.