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Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties
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Orientador(es)
Resumo(s)
In this work, the phenolic composition of E. umbellata leaves and berries is reported. Berries were rich in flavonols, whereas leaves presented abundant flavonols and ellagitannins. Then, the enzyme-inhibitory properties, anti-glycation and antioxidant activities of E. umbellata and Sambucus lanceolata (its phenolic profile has been already established in a previous work) were tested by several in vitro assays and compared. The simulated gastrointestinal digestion resulted in a decrease on their phenolic composition. Nevertheless, both species still had the ability to inhibit aldose reductase activity and protein glycation and scavenge free radicals at the end of the process. Thus, the potential beneficial effects of E. umbellata and S. lanceolata seems to be kept to some extent after passage throughout the digestive system. Altogether, this study provides further insight into investigation of these species as dietary sources of bioactive compounds to lower the risk of type-2 diabetes and obesity.
Descrição
Palavras-chave
Elaeagnus umbellata Sambucus lanceolata Phenolic composition Gastrointestinal digestion simulation Digestive enzymes inhibition Aldose reductase Protein glycation Antioxidant activity . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Contexto Educativo
Citação
Spínola, V., Pinto, J., Llorent-Martínez, E. J., & Castilho, P. C. (2019). Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties. Food Research International, 122, 283-294. 10.1016/j.foodres.2019.04.030
Editora
Canadian Institute of Food Science and Technology (CIFST)