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Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review

1
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
2
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
3
Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland
4
Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
*
Authors to whom correspondence should be addressed.
Nutrients 2020, 12(5), 1401; https://doi.org/10.3390/nu12051401
Received: 1 April 2020 / Revised: 5 May 2020 / Accepted: 11 May 2020 / Published: 13 May 2020
(This article belongs to the Section Phytochemicals and Human Health)
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances. View Full-Text
Keywords: plant metabolites; polyphenols; antioxidants; gastrointenstinal digestion; bioaccessibility plant metabolites; polyphenols; antioxidants; gastrointenstinal digestion; bioaccessibility
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Wojtunik-Kulesza, K.; Oniszczuk, A.; Oniszczuk, T.; Combrzyński, M.; Nowakowska, D.; Matwijczuk, A. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review. Nutrients 2020, 12, 1401.

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