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Article

The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds

1
Faculty of Biotechnology, University of Agronomic Science and Veterinary Medicine, 59 Marasti blvd, 1 district, 011464 Bucharest, Romania
2
Department of Genetics, ICUB-Research Institute of the University of Bucharest, 36-46 Bd. M. Kogalniceanu, 5th District, 050107 Bucharest, Romania
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 953; https://doi.org/10.3390/foods9070953
Received: 2 July 2020 / Revised: 15 July 2020 / Accepted: 16 July 2020 / Published: 18 July 2020
The expression of bioactivity depends on the assimilation of different classes of natural substances (e.g., phenolic compounds) in vivo. Six functional extracts (Aspalathus linearis, leaves; Paullinia cupana, seeds; Aristotelia chilensis, berries; Ilex paraguariensis, leaves; Syzygium aromaticum, cloves, and wild berries) were analyzed in vitro and in vivo as an alternative to alleviating pathologies associated with oxidative stress (proliferation of cancer cells). The purpose of this research was to evaluate the in vitro and in vivo antioxidant and cytotoxic potential of hydroalcoholic solutions, in addition to the assimilation capacity of bioactive components in Saccharomyces boulardii cells. In vivo antioxidant capacity (critical point value) was correlated with the assimilation ratio of functional compounds. The results of in vitro antioxidant activities were correlated with the presence of quercetin (4.67 ± 0.27 mg/100 mL) and chlorogenic acid (14.38 ± 0.29 mg/100 mL) in I. paraguariensis. Bioassimilation of the main nutraceutical components depended on the individual sample. Phenolic acid levels revealed the poor assimilation of the main components, which could be associated with cell viability to oxidative stress. View Full-Text
Keywords: yeast; antioxidant; cytotoxicity; bioavailability; viability yeast; antioxidant; cytotoxicity; bioavailability; viability
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MDPI and ACS Style

Dabulici, C.M.; Sârbu, I.; Vamanu, E. The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds. Foods 2020, 9, 953. https://doi.org/10.3390/foods9070953

AMA Style

Dabulici CM, Sârbu I, Vamanu E. The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds. Foods. 2020; 9(7):953. https://doi.org/10.3390/foods9070953

Chicago/Turabian Style

Dabulici, Cristina M.; Sârbu, Ionela; Vamanu, Emanuel. 2020. "The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds" Foods 9, no. 7: 953. https://doi.org/10.3390/foods9070953

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