Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)”
The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released...
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Online Access: | https://doi.org/10.1016/j.jff.2017.03.040 https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40 |
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ftdoajarticles:oai:doaj.org/article:09be2a0380454502a82eb4aecbba0e40 2023-05-15T16:29:14+02:00 Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” Bing Zhang Zeyuan Deng Yao Tang Peter X. Chen Ronghua Liu D. Dan Ramdath Qiang Liu Marta Hernandez Rong Tsao 2017-11-01T00:00:00Z https://doi.org/10.1016/j.jff.2017.03.040 https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S1756464617301585 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2017.03.040 https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40 Journal of Functional Foods, Vol 38, Iss , Pp 698-705 (2017) Cooked lentil Phenolics Bioaccessibility Antioxidant activity Gastrointestinal digestion Anti-inflammatory activity Nutrition. Foods and food supply TX341-641 article 2017 ftdoajarticles https://doi.org/10.1016/j.jff.2017.03.040 2022-12-31T05:10:21Z The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released soluble phenolics increased stepwise from gastric to intestinal digestion phase. The bioaccessibility of phenolics ranged from 27 to 67% after UGI digestion. Flavonols were the main phenolic group and were found to remain relatively stable during UGI digestion. Flavanols were mainly released after intestinal digestion as opposed to phenolic acids which were mainly released from food matrix in the gastric phase (21–45%) but not detected following intestinal digestion. Phenolics of the nondigested lentil showed dose dependent anti-inflammatory activity as seen in significant inhibition of the pro-inflammatory cytokines COX-2, IL-1β and IL-6 in TNF-α-induced inflammation in Caco-2 cells. The Antioxidant and anti-inflammatory activities were positively correlated with the total and individual phenolic contents. Article in Journal/Newspaper Greenland Directory of Open Access Journals: DOAJ Articles Greenland Journal of Functional Foods 38 698 705 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Cooked lentil Phenolics Bioaccessibility Antioxidant activity Gastrointestinal digestion Anti-inflammatory activity Nutrition. Foods and food supply TX341-641 |
spellingShingle |
Cooked lentil Phenolics Bioaccessibility Antioxidant activity Gastrointestinal digestion Anti-inflammatory activity Nutrition. Foods and food supply TX341-641 Bing Zhang Zeyuan Deng Yao Tang Peter X. Chen Ronghua Liu D. Dan Ramdath Qiang Liu Marta Hernandez Rong Tsao Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
topic_facet |
Cooked lentil Phenolics Bioaccessibility Antioxidant activity Gastrointestinal digestion Anti-inflammatory activity Nutrition. Foods and food supply TX341-641 |
description |
The bioaccessibility, antioxidant and anti-inflammatory activities of phenolics in a cooked green lentil (Lens culinaris) (cultivar Greenland) was studied using a simulated upper gastrointestinal (UGI) digestion model combined with chemical- and cell- based antioxidant assays. The amount of released soluble phenolics increased stepwise from gastric to intestinal digestion phase. The bioaccessibility of phenolics ranged from 27 to 67% after UGI digestion. Flavonols were the main phenolic group and were found to remain relatively stable during UGI digestion. Flavanols were mainly released after intestinal digestion as opposed to phenolic acids which were mainly released from food matrix in the gastric phase (21–45%) but not detected following intestinal digestion. Phenolics of the nondigested lentil showed dose dependent anti-inflammatory activity as seen in significant inhibition of the pro-inflammatory cytokines COX-2, IL-1β and IL-6 in TNF-α-induced inflammation in Caco-2 cells. The Antioxidant and anti-inflammatory activities were positively correlated with the total and individual phenolic contents. |
format |
Article in Journal/Newspaper |
author |
Bing Zhang Zeyuan Deng Yao Tang Peter X. Chen Ronghua Liu D. Dan Ramdath Qiang Liu Marta Hernandez Rong Tsao |
author_facet |
Bing Zhang Zeyuan Deng Yao Tang Peter X. Chen Ronghua Liu D. Dan Ramdath Qiang Liu Marta Hernandez Rong Tsao |
author_sort |
Bing Zhang |
title |
Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
title_short |
Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
title_full |
Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
title_fullStr |
Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
title_full_unstemmed |
Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris)” |
title_sort |
reprint of “bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (lens culinaris)” |
publisher |
Elsevier |
publishDate |
2017 |
url |
https://doi.org/10.1016/j.jff.2017.03.040 https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40 |
geographic |
Greenland |
geographic_facet |
Greenland |
genre |
Greenland |
genre_facet |
Greenland |
op_source |
Journal of Functional Foods, Vol 38, Iss , Pp 698-705 (2017) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S1756464617301585 https://doaj.org/toc/1756-4646 1756-4646 doi:10.1016/j.jff.2017.03.040 https://doaj.org/article/09be2a0380454502a82eb4aecbba0e40 |
op_doi |
https://doi.org/10.1016/j.jff.2017.03.040 |
container_title |
Journal of Functional Foods |
container_volume |
38 |
container_start_page |
698 |
op_container_end_page |
705 |
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1766018928283222016 |