The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility.

Auteur(s) :
Dufour C., Loonis M., Delosière M., Buffière C., Hafnaoui N., Santé-Lhoutellier V., Rémond D.
Date :
Fév, 2018
Source(s) :
Food chemistry. #240 p314-322
Adresse :
UMR408 SQPOV "Safety and Quality of Plant Products", INRA, University of Avignon, F-84000 Avignon, France.

Sommaire de l'article

Fruit and vegetables (F&V) polyphenols have numerous positive health effects, ascribed either to their antioxidant activity within the gastrointestinal tract (GIT) or to bioactivity of their absorbed metabolites. The effect of the F&V matrix on the gastrointestinal bioaccessibility of polyphenols was investigated along with its possible interaction with protein digestion. Minipigs were fed a complete meal with either cubed F&V (apple, plum, artichoke) added, or the corresponding phenolic extract (PE). Gastric and ileal chymes were kinetically collected over the postprandial period. The overall polyphenol bioaccessibility in the stomach was found to be 1.5% and 3.1% after F&V and PE consumption, respectively. The lower release rate from artichoke than from apple showed evidence of a plant effect. Flavanol monomers and glucoside conjugates were not recovered in the ileum in agreement with their absorption in the upper GIT. Interestingly, PE, but not F&V, significantly decreased the speed and efficiency of dietary protein digestion.

Source : Pubmed