The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

<div><p>The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics.</p></div

Total Phenolic content and total antioxidant activity of raw (A, C) and processed (B, D) cereal grains.

<p>* Significantly (<i>p</i> < 0.05) different from raw cereals.</p

The content of bioaccessible phenolics and antioxidant compounds of raw and processed cereals.

<p>The content of bioaccessible phenolics and antioxidant compounds of raw and processed cereals.</p

A Ph-Sensitive Drug Carrier Based on Maleic Acid-Substituted Cyclotriphosphazene

<div><p>GRAPHICAL ABSTRACT</p><p></p></div

HPLC chromatogram of phenolic acid standards.

<p>1: <i>p</i>-hydroxybenzoic acid; 2: chlorogenic acid; 3: vanillic acid; 4: <i>trans</i>-caffeic acid; 5: syringic acid; 6: <i>trans</i>-<i>p</i>-coumaric acid; 7: <i>cis</i>-<i>p</i>-coumaric acid; 8: <i>trans</i>-ferulic acid; 9: <i>trans</i>-sinapic acid; 10: <i>cis</i>-ferulic acid; 11: <i>cis</i>-sinapic acid.</p

The content (μg/g) of phenolic acids in raw and processed cereals determined by HPLC.

<p>The content (μg/g) of phenolic acids in raw and processed cereals determined by HPLC.</p

Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in Vivo

The production of new blood vessels (angiogenesis) is an important stage in the growth and spread of cancerous tumors. Anti-angiogenesis is one strategy for controlling tumor progression. This study evaluated the antioxidant and anti-angiogenic activities of a proanthocyanidins (PAs) extract from Choerospondias axillaris peels. HPLC-MS analysis revealed that numerous oligomeric forms of the PAs were detected in the PAs extract, including dimers, trimers, tetramers, and flavan-3-ol monomers. The PAs extract possessed appreciable free radical scavenging activity (IC_50/DPPH = 164 ± 7 μg/mL, IC_50/ABTS = 154 ± 6 μg/mL), potent reducing power (0.930 ± 0.030 g AAE/g), and strong cellular antioxidant activity (EC₅₀ = 10.2 ± 1.4 and 38.9 ± 2.1 μg/mL without or with PBS-wash, respectively). It could also retard various stages of angiogenesis, such as the migration of endothelial cells and the creation of tubes, without causing toxicity to the cells. With regard to intracellular signal transduction, the PAs extract attenuated the phosphorylation of Akt, ERK, and p38MAPK dose-dependently in endothelial cells from human umbilical veins. In transgenic zebrafish embryo, new blood vessel formation was suppressed by PAs extract in a concentration-dependent manner at 72 h post fertilization. Thus, these results suggest that PAs from <i>C. axillaris</i> peels could be a good source of natural inhibitors to target angiogenesis

Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions

<p>Titanium dioxide (TiO₂) particles are used in some food products to alter their optical properties, such as whiteness or brightness. These additives typically contain a population of TiO₂ nanoparticles (<i>d</i> < 100 nm), which has led to concern about their potential toxicity. The objective of this study was to examine the impact of TiO₂ particles on the gastrointestinal fate of oil-in-water emulsions using a simulated gastrointestinal tract (GIT) that includes mouth, stomach, and small intestine phases. Theoretical predictions suggested that TiO₂ nanoparticles might inhibit lipid digestion through two physicochemical mechanisms: (i) a fraction of the lipase adsorbs to TiO₂ particle surfaces, thereby reducing the amount available to hydrolyze lipid droplets; (ii) some TiO₂ particles adsorb to the surfaces of lipid droplets, thereby reducing the lipid surface area exposed to lipase. The importance of these mechanisms was tested by passing protein-coated lipid droplets (2%, w/w) through the simulated GIT in the absence and presence of TiO₂ (0.5%, w/w) nanoparticles (18 nm) and fine particles (167 nm). Changes in particle characteristics (size, organization, and charge) and lipid digestion were then measured. Both TiO₂ nanoparticles and fine particles had little impact on the aggregation state and charge of the lipid droplets in the different GIT regions, as well as on the rate and extent of lipid digestion. This suggests that the theoretically predicted impact of particle size on lipid digestion was not seen in practice.</p