Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100, Teramo, TE, Italy.
IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3,2., E-03312, Orihuela, Alicante, Spain.
Plant Foods Hum Nutr. 2018 Mar;73(1):47-53. doi: 10.1007/s11130-017-0649-7.
The aim of this work was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes and (ii) the antioxidant activity of both types of non-defatted and defatted chia seeds during the in vitro gastrointestinal digestion. The ground samples were subjected to in vitro simulated gastrointestinal digestion, and the resultant fractions were extracted and subjected to spectrophotometric assays. The results pointed to increasing concentrations of polyphenolic compounds during digestion, although only a low-medium percentage of phenols and a low percentage of flavonoids were available for absorption in the intestinal tract. In addition, the high level of fats seemed to have a negative effect on the bioaccessibility of flavonoids. Further studies should be undertaken to better understand the stabilization of the bioactive compounds of chia and to improve their bioaccessibility. Meanwhile, the present study represents a solid base for studying the bioavailability of bioactive compounds of chia seeds.
本研究旨在评估（i）非脱脂和脱脂奇亚籽在体外胃肠道消化过程中酚类和类黄酮的回收和生物利用度指数，以及（ii）抗氧化活性。将研磨后的样品进行体外模拟胃肠道消化，提取所得各部分并进行分光光度法测定。结果表明，在消化过程中多酚类化合物的浓度不断增加，尽管仅有中低比例的酚类和低比例的类黄酮可在肠道中被吸收。此外，高脂肪含量似乎对类黄酮的生物利用度有负面影响。应进一步开展研究，以更好地了解奇亚中生物活性化合物的稳定性并提高其生物利用度。同时，本研究为研究奇亚籽生物活性化合物的生物可利用性提供了坚实的基础。
