Exploring the effects of gastrointestinal digestion on phenolic profile and antioxidant activity: A new perspective on the biological potential of infusion of Eugenia pyriformis Cambess leaves

Marina Volpato Dacoreggio , Gabriela Soster Santetti , Heloísa Patrício Inácio , Isabel Cristina da Silva Haas , Bruna Rafaela da Silva Monteiro Wanderley , Rodrigo Barcellos Hoff , Carlise Beddin Fritzen Freire , Aniela Pinto Kempka , Renata Dias de Mello Castanho Amboni
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Abstract

The influence of gastrointestinal digestion on phenolic compounds and antioxidant activity of E. pyriformis Cambess leaves infusion was investigated, along with assessing bioaccessibility and antidiabetic/antihypertensive effects via enzyme inhibition. The study aimed to understand how digestion affects the bioactive compounds and health benefits of uvaia leaf infusion. A total of 26 phenolic compounds, including phenolic acids, flavonoids, and phenols, were identified in both undigested and digested samples across oral, gastric, and intestinal phases. Variations in phenolic compound profiles and concentrations were observed during in vitro gastrointestinal digestion. Despite a reduction in antioxidant potential post-digestion, the infusion retained high antioxidant capacity, primarily attributed to phenolic acids like 2.5-DHBA, ferulic acid, and p-coumaric acid. The infusion exhibited significant inhibition percentages for antidiabetic (14–21 %) and antihypertensive (11 %) activities. These findings underscore the potential of uvaia leaf infusion as a rich source of antioxidant phenolics with promising phytotherapeutic applications for diabetes mellitus and hypertension. The study highlights the importance of considering gastrointestinal digestion in assessing the bioavailability and health effects of plant-derived bioactive compounds, emphasizing their potential as functional foods or supplements for managing chronic diseases.

Abstract Image

探索胃肠道消化对酚类物质和抗氧化活性的影响:从一个新的视角探讨泡腾杜仲叶的生物潜力
该研究调查了胃肠道消化对桉叶浸液中酚类化合物和抗氧化活性的影响,并通过酶抑制作用评估了生物可及性和抗糖尿病/抗高血压效果。该研究旨在了解消化如何影响莼菜叶泡水的生物活性化合物和健康益处。在口腔、胃和肠道阶段的未消化和消化样本中,共鉴定出 26 种酚类化合物,包括酚酸、类黄酮和酚。在体外胃肠道消化过程中,酚类化合物的特征和浓度发生了变化。尽管消化后抗氧化潜力降低,但输液仍具有很高的抗氧化能力,这主要归功于酚酸,如 2.5-DHBA、阿魏酸和对香豆酸。输液对抗糖尿病(14-21 %)和抗高血压(11 %)活性有明显的抑制作用。这些发现强调了莼菜叶泡水作为一种丰富的抗氧化酚类物质来源的潜力,对糖尿病和高血压的植物治疗应用前景广阔。这项研究强调了在评估植物源生物活性化合物的生物利用度和健康效应时考虑胃肠道消化的重要性,并强调了它们作为功能性食品或保健品治疗慢性疾病的潜力。
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