IN VITRO BIOACESSIBILITY OF POLYPHENOLS NATURALLY PRESENT IN FRUITS
DOI:
https://doi.org/10.70151/atscb465Keywords:
bioaccessibility, polyphenols, fruitsAbstract
Bioaccessibility is the fraction of a particular nutrient that is released from its food matrix during the digestive process, making it available for absorption by the body. Determination of the bioaccessibility of the polyphenols is an important step in the verification of the maintenance of the bioactive properties verified in vitro for in vivo reality. This work aimed to evaluate the stability of the polyphenols present in some fruit species after the in vitro simulated digestion process. An integrative review of the literature was carried out. The inclusion criteria were: in vitro bioaccessibility of phenolic compounds in some plant species. We searched the indexed publications in the following databases: Web of Science, Science Direct, Pubmed, Scopus and SciELO. The following keywords were used: bioacessibility, polyphenols and fruits. From the studies found, 14 articles were selected. It was observed that, among the fruit species studied, cocoa, mango, pomegranate and red grape showed the highest percentage of bioaccessibility of polyphenols. It is suggested that in in vitro digestion studies, different phytochemicals of fruits undergo structural modifications and even degradation during the digestive process. Further studies are needed to try to explain the interfering factors in the bioaccessibility of phenolic compounds of fruits and other vegetables, as they are considered beneficial to human health, as they act as potent antioxidants.
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