Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices

In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.Peer reviewe

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol–gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health

Effects of honey addition on antioxidative properties of different herbal teas

Tea and herbal infusions are among the major contributors of phenolic compounds, specifically flavonoids, in our daily diet. Honey is another antioxidant-rich food that is widely used as a natural sweetener. In this work, the effects of honey addition on antioxidant properties of different herbal teas were investigated. For this purpose, 2 different types of honey (flower and pine honey) were added into 9 different herbal teas (melissa, green tea, rosehip, sage, echinacea, fennel, linden, daisy, and ginger) at 4 different temperatures (55°C, 65°C, 75°C, and 85°C), and the changes in the content of total pheolics, total flavonoids, and total antioxidant capacity were determined. The total phenolic content and the total antioxidant capacity of the honey-added-tea samples were found to be increased (up to 57% for both), especially with pine honey and at higher temperatures of honey addition. The findings of this study supported the use of honey as a natural sweetener in tea in order to be able to benefit from the health-enhancing antioxidative properties of these two promising food products

The effect of food processing on bioavailability of tomato antioxidants

The role of antioxidants in human nutrition has gained increased interest, especially due to their associated health-beneficial effects for a number of chronic diseases, including certain types of cancer and cardiovascular disease. There is a particular interest in tomato as it is a major component in the so-called “Mediterranean diet” which has been associated with a healthier lifestyle. Tomatoes are rich sources of key antioxidant components such as carotenoids and polyphenols. They are consumed both as fresh produce and after having been processed in a wide variety of ways. Many researches have been carried out on the biochemical composition of tomato and its processed forms. However, in order to measure the real impact of tomato processing, bioavailability (the proportion of an ingested nutrient that is available for its intended mode of action) is more relevant than the total amount of antioxidants present in the original tomato or tomato product. Processing of tomatoes into different end products includes mechanical treatments, several thermal treatment steps, and the addition of ingredients such as oil or salt, which may result in changes in bioavailability of tomato antioxidants. In this review, we critically discussed the findings on the effects of different food processing techniques on in vivo and in vitro bioavailability of tomato antioxidants

Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit

Potential Use of Turkish Medicinal Plants in the Treatment of Various Diseases

Medicinal plants are sources of health-promoting substances, including phytochemicals and phytoalexins that comprise polyphenols, flavonoids, carotenoids, vitamins A, C, E and several other constituents. Many studies have indicated that medicinal plants have been used to treat human diseases for thousands of years owing to their antimicrobial and antioxidant activities. Medicinal plants reduce the oxidative stress in cells and prevent cancer, cardiovascular and inflammatory diseases, neurodegenerative and digestive system disorders. These potential beneficial effects have been attributed to the presence of bioactive compounds that show antioxidant properties by acting as free radical scavengers or metal chelators, reducing the reactions that produce reactive oxygen and nitrogen species (ROS/RNS). Considering the importance of medicinal plants in terms of their beneficial health effects, some of the medicinally important plants grown in Turkey are covered in this review with respect to their antioxidant potential and phytochemical profile

Additional data on stability of black carrot extract-loaded liposomes during storage

The stability of black carrot extract-loaded liposomes (0.1% and 0.2% extract) was presented as additional data related to the research article entitled “Physical and Chemical Stability of Anthocyanin-rich Black Carrot Extract Loaded Liposomes During Storage” (Guldiken et al., 2018) [1]. This article provides further information and data on physical and chemical stability considering lower extract concentrations during storage of extract-loaded liposomes. The lower the amount of extract and higher the lecithin concentration the faster the loss of the red color is visible

Investigating the antioxidant potential of Turkish herbs and spices

Herbs and spices have been used for many purposes including medicine, flavorings, and preservatives, etc. Constituents of herbs and spices can function as natural antioxidants and thus improve human nutrition and health. The main objective of this study was to evaluate the total phenolic and flavonoid contents of 35 different Turkish herbs and spices and to determine their antioxidant activity. Total phenolics, flavonoids, and total antioxidant capacities by four different methods including ABTS, DPPH, FRAP and CUPRAC were analyzed. The correlation coefficients (R2) between spectrophotometric assays were calculated. Wide variation in total phenolics (TP: 0.36 to 104 mg GAE g−1), flavonoids (TF: 0.44 to 53.7 mg CE g−1) and antioxidant capacity (TAC: 0.88 to 1007 mg TE g−1) was observed. Clove (E. caryophyllata), yarrow (A. millefolium) and rosemary (R. officinalis) showed the highest TP, TF and TAC values respectively, whereas mahaleb (P. mahaleb) showed the lowest TP and TAC. The relationships between TP, TF and TAC generally indicated a weak correlation, ranging from R2=0.163 (between ABTS and CUPRAC) to R2=0.760 (between FRAP and CUPRAC). This study provides direct comparative data on TP, TF and TAC of the 35 commonly consumed herbs and spices in Turkey

Processing black mulberry into jam: Effects on antioxidant potential and in vitro bioaccessibility

Black mulberries (Morus nigra) were processed into jam on an industrialized scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurization. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, percent polymeric color, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples