Phytochemistry and Healthy Foods Lab (LabFAS), Food Science and Technology Department (CEBAS-CSIC), University Campus of Espinardo, 30100 Murcia, Spain.
Nutrients. 2021 Nov 19;13(11):4140. doi: 10.3390/nu13114140.
Cruciferous sprouts are rising in popularity as a hallmark of healthy diets, partially because of their phytochemical composition, characterized by the presence of flavonols and cinnamates. However, to shed light on their biological activity, the ability to assimilate (poly)phenols from sprouts (bioaccessible fraction) during gastrointestinal digestion needs to be studied. In this frame, the present work studies the effect of the physicochemical and enzymatic characteristics of gastrointestinal digestion on flavonols and cinnamoyl derivatives, by a simulated static in vitro model, on different cruciferous (red radish, red cabbage, broccoli, and white mustard) sprouts. The results indicate that, although the initial concentrations of phenolic acids in red radish (64.25 mg/g fresh weight (fw)) are lower than in the other sprouts studied, their bioaccessibility after digestion is higher (90.40 mg/g fw), followed by red cabbage (72.52 mg/g fw), white mustard (58.72 mg/g fw), and broccoli (35.59 mg/g fw). These results indicate that the bioaccessibility of (poly)phenols is not exclusively associated with the initial concentration in the raw material, but that the physico-chemical properties of the food matrix, the presence of other additional molecules, and the specific characteristics of digestion are relevant factors in their assimilation.
十字花科芽菜作为健康饮食的标志越来越受欢迎，部分原因是其植物化学成分，其特征在于类黄酮和肉桂酸酯的存在。然而，为了阐明其生物活性，需要研究芽菜在胃肠道消化过程中同化（多）酚类物质的能力（生物可及分数）。在这种情况下，本工作通过模拟静态体外模型，研究了胃肠道消化的物理化学和酶特性对不同十字花科（红萝卜、红甘蓝、西兰花和白芥末）芽菜中类黄酮和肉桂酰衍生物的影响。结果表明，尽管红萝卜中酚酸的初始浓度（64.25mg/g 鲜重（fw））低于研究中的其他芽菜，但消化后的生物可及性更高（90.40mg/g fw），其次是红甘蓝（72.52mg/g fw）、白芥末（58.72mg/g fw）和西兰花（35.59mg/g fw）。这些结果表明，（多）酚类物质的生物可及性不仅仅与原料中的初始浓度有关，而且与食品基质的物理化学性质、其他附加分子的存在以及消化的特定特征有关。
