Mawalagedera S M M R, Ou Zong-Quan, McDowell Arlene, Gould Kevin S
School of Biological Sciences, Victoria University of Wellington, P.O. Box 600, Wellington 6140, New Zealand.
School of Pharmacy, University of Otago, P.O. Box 913, Dunedin 9015, New Zealand.
Food Funct. 2016 Mar;7(3):1515-22. doi: 10.1039/c5fo01508a.
Leaves of Sonchus oleraceus L. are especially rich in phenolic compounds and have potent extractable antioxidants. However, it is not known how their antioxidant activity changes after cooking and gastrointestinal digestion. We recorded the profile of phenolics and their associated antioxidant activity in both raw and boiled S. oleraceus leaf extracts after in vitro gastric and intestinal digestion, and quantified their antioxidant potentials using Caco-2 and HepG2 cells. Boiling significantly diminished the oxygen radical absorbance capacity (ORAC) and concentrations of ascorbate and chicoric acid in the soluble fractions. In contrast, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and concentrations of caftaric and chlorogenic acids were unaffected. Phenolics in the soluble fraction were absorbed into cultured human cells and exerted antioxidant activity. Only chlorogenic acid content remained stable during gastrointestinal digestion. S. oleraceus appears to be an excellent dietary source of phenolic antioxidants.
苦苣菜的叶子富含酚类化合物，具有强大的可提取抗氧化剂。然而，尚不清楚烹饪和胃肠道消化后其抗氧化活性如何变化。我们记录了体外胃和肠道消化后生的和煮过的苦苣菜叶子提取物中酚类物质的概况及其相关的抗氧化活性，并使用Caco-2和HepG2细胞对其抗氧化潜力进行了量化。煮沸显著降低了可溶部分的氧自由基吸收能力（ORAC）以及抗坏血酸和菊苣酸的浓度。相比之下，2,2-二苯基-1-苦基肼（DPPH）自由基清除能力以及咖啡酸和绿原酸的浓度未受影响。可溶部分中的酚类物质被吸收到培养的人体细胞中并发挥抗氧化活性。只有绿原酸含量在胃肠道消化过程中保持稳定。苦苣菜似乎是酚类抗氧化剂的优质饮食来源。
