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| Registros recuperados : 267 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/10/2022 |
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Data da última atualização: |
24/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SANTANA, M. G.; FREITAS-SILVA, O.; MARIUTTI, L. R. B.; TEODORO, A. J. |
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Afiliação: |
MICHELLE GONÇALVES SANTANA, UNIRIO; OTNIEL FREITAS SILVA, CTAA; LILIAN REGINA BARROS MARIUTTI, UNICAMP; ANDERSON JUNGER TEODORO, UFF. |
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Título: |
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Critical Reviews in Food Science and Nutrition, 2022. |
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DOI: |
https://doi.org/10.1080/10408398.2022.2119203 |
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Idioma: |
Inglês |
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Conteúdo: |
International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01992naa a2200181 a 4500
001 2147335
005 2022-10-24
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/10408398.2022.2119203$2DOI
100 1 $aSANTANA, M. G.
245 $aA review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits.$h[electronic resource]
260 $c2022
520 $aInternational guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.
650 $aFood technology
700 1 $aFREITAS-SILVA, O.
700 1 $aMARIUTTI, L. R. B.
700 1 $aTEODORO, A. J.
773 $tCritical Reviews in Food Science and Nutrition, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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