Neuroactive compounds in tomatoes: metabolic fate during in vitro digestion and colonic fermentation

Abstract

Neurodegenerative diseases are hard to treat, and their progression is linked to diet and the gut microbiota. Tomatoes contain potentially neuroactive compounds, but their fate during digestion and colonic fermentation remains unclear. This study tracked neuroactive compounds and fecal fatty acids (50%, 24 h) or increased, whereas others (e.g., caffeic acid, rutin) degraded rapidly (80%, 24 h). Digested tomato enhanced acetic and propionic acid production, though attenuated by neuro-disruptors. The study clarifies colonic bioaccessibility of neuroactive compounds and their potential influence on the gut–brain axi