The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds.

Cristina Monica Dabulici,Ionela Sârbu,Emanuel Vamanu

doi:10.3390/foods9070953

Abstract

The expression of bioactivity depends on the assimilation of different classes of natural substances (e.g., phenolic compounds) in vivo. Six functional extracts (Aspalathus linearis, leaves; Paullinia cupana, seeds; Aristotelia chilensis, berries; Ilex paraguariensis, leaves; Syzygium aromaticum, cloves, and wild berries) were analyzed in vitro and in vivo as an alternative to alleviating pathologies associated with oxidative stress (proliferation of cancer cells). The purpose of this research was to evaluate the in vitro and in vivo antioxidant and cytotoxic potential of hydroalcoholic solutions, in addition to the assimilation capacity of bioactive components in Saccharomyces boulardii cells. In vivo antioxidant capacity (critical point value) was correlated with the assimilation ratio of functional compounds. The results of in vitro antioxidant activities were correlated with the presence of quercetin (4.67 ± 0.27 mg/100 mL) and chlorogenic acid (14.38 ± 0.29 mg/100 mL) in I. paraguariensis. Bioassimilation of the main nutraceutical components depended on the individual sample. Phenolic acid levels revealed the poor assimilation of the main components, which could be associated with cell viability to oxidative stress.

Highlights

Most phenolic compounds are assimilated at the time of transit to the small intestine [1], but some are biotransformed in the colon under the action of the microbiota
Six dried samples (A. linearis, leaves; P. cupana, seeds; A. chilensis, berries; I. paraguariensis, leaves; S. aromaticum, cloves, and wild berries) were tested and selected because of their use as alternatives for alleviating pathologies associated with oxidative stress
In addition to the increase in the oxidative stress stability, bioassimilation and bioavailability of phenolic compounds define the in vivo complex action that phenolic compounds exert on interaction with eukaryotic cells

Summary

Introduction

Most phenolic compounds are assimilated at the time of transit to the small intestine [1], but some are biotransformed in the colon under the action of the microbiota. The biological value may be altered because of new compounds resulting after the fermentative action of the microbial pattern. Some portion of these compounds may be completely degraded, as observed for compounds with a high molecular weight (e.g., curcumin) [2]. Despite being known for their antimicrobial effect, certain compounds (such as phenolics) can be assimilated (bioaccumulation) by certain yeast strains, such as Rhodotorula mucilaginosa [3]. This bioavailability process has been partially observed for gallic acid. The determination of bioavailability [5] is much more significant in vivo as an indicator of cell absorption because for phenolic compounds the accumulation is difficult to evaluate [6]

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